Lemon Pepper Asparagus

Asparagus has been around almost since the beginning of time, going back at least to the 1st century. As with all vegetables, the first asparagus was discovered in the wild. A wild asparagus has thin shoots, thinner than a pencil, and is much different than the asparagus that you find in the stores. There are records of it growing in ancient Greece and Rome. Egyptians over 2,000 years ago cultivated asparagus for medicinal reasons and legend has it that it was so revered they offered it up to gods in their rituals.

Asparagus gets its name from the Persian word “asparag” which means
shoot or stalk. In English speaking countries, at first it was called “sparagus” meaning sparrow grass. Asparagus comes in white, purple and green. In the United States, green is the most popular version. In the Mediterranean countries and other parts of Europe, white is the preferred choice. The white and green asparagus are the same plant only the white parts have been buried in about 6 inches of soil so the sun cannot turn it green. Purple is found mostly in Italy.

Asparagus is a favorite in our house. We eat it on a regular basis. It goes well with everything and can be prepared in many different ways. I prefer the thinner stalks to the fatter, chunkier stalks. I think they are a lot more tender, but then, maybe that is just me. It’s all a personal choice and preference. This time I roasted it in a lemon pepper sauce and topped it with cherry tomatoes and a little Parmigiano cheese. !Delicioso!

Lemon Pepper Asparagus and Tomatoes

Preheat the oven to 400* F or 205* C.

1 lb asparagus, ends trimmed

1-2 TBSP lemon juice

1 TBSP lemon balsamic vinegar

1-2 TBSP olive oil and/or lemon olive oil

1-2 tsp sugar

2 tsp garlic

1-2 tsp fresh ground black pepper

coarse salt to taste

1 cup mixed cherry tomatoes, cut in half

1/3 cup Parimigiano cheese

Combine the lemon juice, oil(s), vinegar, salt and garlic together. Gently toss the asparagus spears into the mixture, then spread out in a single layer on a baking pan.

Top with a few grinds of the black pepper and top with the tomato halves. Roast for about 10-12 minutes. I like using the mixed cherry tomatoes because it makes the dish very festive and colorful.

Top with the Parmigiano cheese and serve alongside your favorite entree. It’s simple, easy-peasy and delicious. It goes with everything too. I promise, you’re going to love it.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.