Recipe courtesy of Michael Lomonaco
Poached and Roasted Asparagus with Parmesan Cheese
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 173
- Total Fat
- 11
- Saturated Fat
- 5
- Carbohydrates
- 8
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 12
- Cholesterol
- 17
- Sodium
- 436
Ingredients
2 pounds jumbo asparagus
Water
2 tablespoons fresh lemon juice
Salt and pepper
2 tablespoons olive oil
1/2 teaspoon fresh lemon juice
1 cup Parmesan cheese
1 tablespoon ground black pepper
Directions
- Preheat oven to 450 degrees.
- Clean asparagus by trimming lower 2 inches or so of tough asparagus bottom and peel remainder of stalk to within 2 inches of tip. Tie asparagus into small bundles for easier handling.
- In a pot, combine water, lemon juice, salt, and pepper and bring to a boil. Add asparagus and poach for 3 minutes. Drain asparagus and submerge in ice water to stop blanching process. Asparagus may be drained and held at this point for future use.
- Place drained asparagus in baking dish and drizzle with olive oil and lemon juice. Sprinkle Parmesan cheese and black pepper over asparagus and place in oven. Roast until cheese melts. Serve immediately.