The allium family (including garlic, onions, leeks, shallots, and chives) is well known to even the most basic chef. After all, what pantry is complete without onions and garlic? But these tasty plants are also nutrition powerhouses, packed with antioxidants that have shown potential in the fight against cancer, heart disease, and diabetes.
This week’s recipe features shallots and garlic, and transforms asparagus into something sublime. It was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody.
“Eat leeks in March, garlic in May, all the rest of the year the doctors may play.”
Old English Proverb
Asparagus Baked with Parmesan and Thyme
Cook’s Country, America’s Test Kitchen (April/May 2020)
Notes
This cooking method allows asparagus to steam in its own juices and aromatics. Note that the recipe is intended for thicker spears.
Ingredients
- 2 pounds asparagus (½-inch thick at the base), trimmed (a bunch of asparagus can weigh ¾ to 2 pounds, so purchase accordingly)
- 4 Tbsp unsalted butter, cut into ½-inch pieces
- 1 shallot, minced
- 2 garlic cloves, minced
- ≤1½ teaspoons table salt (the original recipe calls for 1½ teaspoons, which seems like a lot. You can use ½ teaspoon; the seasoning can be adjusted after baking)
- 1 teaspoon grated lemon zest (Meyer lemon is recommended)
- 1 teaspoon lemon juice
- ½ teaspoons black pepper
- 2 teaspoons chopped fresh thyme
- ¼ cup shredded Parmesan cheese
Instructions
- Adjust the oven rack to the middle position and heat oven to 400°F.
- Line a rimmed baking sheet or broiler pan with a 16×12-inch sheet of aluminum foil or parchment paper. Arrange the asparagus with the spears running parallel in the center of the foil/parchment, leaving a 1½-inch border from the edges. Sprinkle butter, shallot, garlic, lemon zest, salt, and pepper evenly over the spears. Place a second sheet of foil or parchment over the asparagus, and fold all edges 2 or 3 times to create a tightly sealed packet.
- Bake in the oven for up to 18 minutes, depending on the thickness of the asparagus. (Note: Thin spears may need only 8 to 10 minutes.) Remove from the oven and let the asparagus continue to steam in the unopened packet for 5 more minutes. (Note: Thin spears may need only 2 minutes. For thicker spears, increase the time to 7 minutes.) Using scissors or a paring knife, carefully cut the top of the packet open, allowing steam to escape away from you. Sprinkle thyme and lemon juice over the asparagus, and toss gently with tongs to combine. To serve, transfer the asparagus to plates or a serving platter, pour the sauce from the packet over top, and sprinkle with cheese.