I make no secret of my love for asparagus. When I was younger, I would eagerly eat the tender tips and skip the thready bottom, but with age I have come to even appreciate that aspect. And now I know that I could always peel that off with a vegetable peeler.
For the past month or so, Kevin from Seriously Good has been hosting Asparagus Aspirations, a mouth watering event where food bloggers from all over the world have been submitting interesting and tantalizing recipes involving asparagus. Back in April I submitted a recipe for a savory Napoleon, using white asparagus. That prompted Kevin to create asparagus en croute (and of course, blame me for the idea of Phyllo dough and asparagus. But that is something I am more than willing to accept blame for. Actually, I think blame is a high form of flattery…well at least in this case. Thanks Kevin!
For mine, I wanted to herb it up a bit (and hey, that makes it a great submission for Kalyn’s Weekend Herb Blogging event, which is being hosted this weekend by Lucullian Delights – check there on Sunday or Monday for a roundup of great herb/plant/garden inspired posts).
Anyway, the parmesan and the asparagus really complement each other. And the herbs add just a touch of flavor, without overpowering the asparagus. This is definitely something I will be repeating again and again.
Now, onto the recipe.
- 1 lb asparagus (1 bunch)
- 1 1/2 tbsp extra virgin olive oil
- 1/4 tsp pepper
- 1/4 tsp sea salt and lavender mix, (I use a French grey sea salt and lavender from Williams-Sonoma, but here is another from Local Harvest or alternatively, you could use 1/4 tsp fresh lavender and 1/8 tsp sea salt)
- 1/2 tsp fresh chopped thyme, (or 1/4 tsp dried)
- 1/2 tsp fresh savory, (or 1/4 tsp dried savory)
- 3 tbsp grated parmesan
- Combine asparagus, olive oil, pepper, salt and lavender, thyme and savory in a sealable bag. Shake until well-coated. Let the asparagus sit in the spice bag for 10-15 minutes, while heating up the grill.
- Heat grill to medium heat. Lay the asparagus in a single layer across the grates. Cook, turning often, until desired tenderness (10-15 minutes on direct heat).
- Remove from grill and immediately top with Parmesan. Let cool 5-10 minutes before eating because it will be awfully hot.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.