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Spring is here and the verdant world around us is a reminder of the classic mother’s admonition, “Eat your veggies!” Green vegetables are fundamental to a healthy diet and provide a multitude of vitamins, minerals, and phytochemicals that help keep our bodies strong and our hearts ticking.
Lemon zest adds a lovely zing to this recipe for Asparagus Baked with Parmesan and Thyme. It was sent to CCSA by our resident chef, Dr. Linda Doody.
“Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors – it’s how you combine them that sets you apart.”
–Wolfgang Puck
Notes
This recipe works best using thicker spears.
Ingredients
- 2 pounds asparagus (½-inch thick at the base), trimmed (a bunch of asparagus can weigh ¾–2 pounds, so purchase accordingly)
- 4 Tbsp unsalted butter, cut into ½-inch pieces
- 1 shallot, minced
- 2 garlic cloves, minced
- ≤1½ teaspoons table salt
- 1 teaspoon grated lemon zest (Meyer lemon is recommended)
- 1 teaspoon lemon juice
- ½ teaspoon black pepper
- 2 teaspoons chopped fresh thyme
- ¼ cup shredded Parmesan cheese
Instructions
- Adjust the oven rack to 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 8–10 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.
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