I have a secret. It’s actually not much of a secret so much as a disclosure. A brutally honest disclosure. But we’ll get to that in a moment.
First, let me talk a bit about asparagus. Asparagus is a good source of vitamins A and C, both antioxidants. It’s also a great source of folate and vitamin K. It’s been a highly appreciated veggie since ancient times. And did you know that it’s a member of the lily family?
I’m a big fan of asparagus. Last summer I made grilled herbed parmesan asparagus and used white asparagus to create a savory ham napoleon. But it’s winter, the white asparagus hasn’t made it’s way into my local grocery store yet and hell! I have a new grill pan . . . so this is what I created:
What is it? Garlicky pan grilled asparagus with romano. Long name, I know. But it was worth it. I got the idea from a grill pan cookbook I received for Christmas. Except that recipe called for orange rind, no garlic, no romano and something else . . . maybe ginger? I don’t remember and frankly it’s important to this discussion. Really.
Making this was really easy and simple and the cleanup was a breeze. What more can you ask for from a tasty dish?
1 bunch asparagus
2 cloves garlic, minced
fresh romano, grated
Meanwhile, heat your grill pan over medium until very hot (I did it for maybe 10-15 minutes).
Now, remove the asparagus from the water, rinse briefly and then dry with paper towels.
Drizzle asparagus with olive oil and toss into the grill pan. Cook, shaking (or stiring) frequently, for 5 minutes.
Remove asparagus from pan and place on a serving plate. Sprinkle with romano and sea salt.
P.S. The secret? I ate it all!