Parmesan Roasted Asparagus is a flavorful side dish that’s easy to make with simple ingredients. Pairs well with my Pan Seared T-Bone Steak and a variety of other mains.
Asparagus is a green vegetable that comes from the Asparagaceae family. This vegetable is known for its slender spears which are
Fascinating Asparagus Facts
Asparagus (Asparagus officinalis) is a member of the Lily family and is related to onions and garlic. The asparagus spears grow from a crown planted about a foot deep in sandy soils.
California grows more than 50,000 tons of asparagus each year and that’s about 70% of all the asparagus grown in the United States.
According to the USDA, about 29,200 acres of asparagus were harvested in the United States in 2009.
The small scales on the tips of asparagus spears are actually leaves.
Greener (or whiter) asparagus is more tender than thin spears.
All commercially grown asparagus is harvested by hand and not with special machinery.
There are more than 200 species within that plant family. Some species are grown as ornamental plants and others are used by florists in arrangements and corsages. The popular species found in grocery stores and farmers markets is garden asparagus, or Asparagus officinalis.
Wash asparagus spears (and all vegetables) in warm salty water and rinse in clear/warm water before cooking. This simple step removes bacteria, dirt and pesticide. I always wash my vegetables before cooking or roasting!Read more helpful tips on fda.gov.
How To Read & Follow A Recipe
Reading a recipe is an important life skill. It starts with knowing how to read a recipe’s ingredients, follow the instructions, prep ingredients, and knowing what equipment to use.
The following tips and strategies will help beginners or experienced cooks create a delicious dish as intended in the recipe.
Start with clean hands and organized kitchen. Wash hands thoroughly. Make sure kitchen and countertops are clean before making a recipe.
Create a relaxing environment. Play favorite music while in the kitchen. I love listening to classical or gospel music.
Read the recipe. Don’t just quickly skim it. Thoroughly read from start to finish. Visualize doing each step which will help you avoid missing a step.
If you see ingredient that you and your family don’t use for whatever reason, use a substitutions or omit the ingredient.
My recipes are packed with helpful tips like shortcuts and serving sizes which save time and help with meal planning.
Pay attention to the order in which ingredients are prepped. For example, 1 cup of chopped pecans is not the same as pecans, chopped (measure whole pecans and then chop).
Know the assumptions. For example, when my recipe calls for “sugar,” use granulated sugar. If brown sugar is an ingredient, it will be written as such in the recipe.
Figure out the timing. Check the listed “prep time” and “total time” to be sure you have enough time to complete the recipe.
Look for hints, such as the words “meanwhile” or “at the same time,” which indicate two or more steps can happen simultaneously.
For example, my prep time doesn’t include bringing cold butter up to room temperature. Be sure to include in your timetable.
Watch Recipe Videos. If you’re a visual learner (like me), watch recipe videos. Perfect for when you’re learning a new skill or just want to see how a recipe is made.
Mise en place is a super time saver. This French cooking term translates as “putting in place.” It means prepping/measuring ingredients and chopping food before you start cooking. It’s the perfect way to get organized and avoid missing an ingredient or missing a step in the instructions.
Organize your tools and kitchen equipment. Mise en place isn’t just for ingredients. Before starting, make sure you have parchment paper, aluminum foil, measuring cups, measuring spoons, the right pans, mixing bowls, and other equipment.
Make notes in your recipe. Note any special prep instructions and highlight cooking times. Make note of ingredients omitted, favorite substitutions and creative twists. The notes will be very helpful the next time you make this recipe.