You know what season it is? It’s asparagus season!!!
I remember as a kid, getting in the car with with either my Mom and Dad. We would drive about 10 mins from our house, in Kitchener, Ontario, Canada to this little asparagus farm. We would get bundles of asparagus that lasted a hot minute in our house. My mom mostly served it with her fall off the bone, oven ribs. What she used to do was really simple. Grilled or roasted the asparagus and then drizzled peppercorn ranch dressing over top. I mean so simple and so good. There was never any left. And now that I think about it, I should really make that.
I try all the time to find different ways of doing asparagus. However, my family really only likes it one way. Grilled or roasted, with olive oil and sea salt. Again simple and easy and oh so good. But I was tired of it. I need something different. I had cherry tomatoes that were starting the wilt. I needed to do something quick with them. So I roasted them, with some garlic. I laid them on top of the grilled asparagus topped with balsamic glaze, lemon zest and freshly grated Parmesan. It is summer in a bite.
• A bunch of asparagus
• A container of large or small of cherry tomatoes.
• 2 garlic cloves minced
• Balsamic glaze
• Zest of one lemon
• Freshly grated Parmesan cheese
• Olive oil
• Salt and pepper
1) Preheat oven to 400 degrees. On a baking sheet place your tomatoes, garlic, olive oil and salt and pepper. Toss all together and roast until tomatoes are cooked down most of the way. This should take about 30 mins. Check on them at the 20 min mark to see where they are at.
2) For the asparagus you can cook them two ways. Either grill them or roast them in the oven. Which ever way you want to do prepare the same way. Drizzle olive oil and sprinkle sea salt on top. Toss and cook until they are cooked to your liking.
3) Once asparagus and tomatoes are done, place the asparagus on a plated. Top the tomatoes across the center of the asparagus, drizzle with the balsamic glaze. Take your lemon and zester and zest directly over you asparagus. Do the same with the Parmesan when you either sprinkle or grate from a block. Grind some fresh black pepper over top. Your ready to serve.