Recipe courtesy of Food Network Kitchen
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Lemon-Pepper Parmesan Asparagus
Total:
30 min
Active:
30 min
Yield:
6 to 8 servings
Level:
Easy
Total:
30 min
Active:
30 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Preheat the broiler. Toss the asparagus with 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper on a baking sheet; spread in a single layer. Broil, stirring occasionally, until tender, 4 to 6 minutes. Let cool slightly.

Bring a saucepan of water to a boil. Add the egg and reduce the heat; simmer 5 minutes. Drain and transfer to a bowl of ice water.

Peel the egg and transfer to a blender. Add the garlic, lemon juice, parmesan and mustard and puree until smooth. With the machine running, drizzle in the remaining 8 tablespoons olive oil and blend until thick and creamy. Stir in the crushed peppercorns. Spoon the lemon-pepper sauce over the asparagus and top with more parmesan.

Photograph by Ryan Liebe

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