To Asparagus, With Love

It’s no secret that Dishing in the Kitchen has a love affair with asparagus.  Who doesn’t, right? Not only is it one of the earliest of spring vegetables, it adds  a certain glamour to even everyday meals. With both Spring and Valentine’s Day right around the corner, it seemed perfect to post a recipe for a vegetable we *love* with all our hearts.

My sweet sister, Etanda, dished this up recently alongside grilled steak and prawns and jacket potatoes. (Which, by the way, we think would be a perfect simple, elegant and romantic dinner a deux).

We had it family style and Sis sourced the recipe online from Simply Recipes, Elise Bauer ‘s lovely food blog. Given the Kitchen’s infatuation with asparagus, we might even give Elise’s Asparagus Souffle a try the next time we’re feeling ambitious. Here’s the recipe as it comes from Simply Recipes:

Baked asparagus


1 pound asparagus
2 Tbsp olive oil
Salt and black pepper to taste
1/2 cup loosely packed (about 1.5 ounces or 40g) grated parmesan cheese,  or to taste


1 Preheat oven to 400°F (205°C). Break or cut off the woody ends of the asparagus spears. For an added touch, if you want you can use a vegetable peeler to peel the skins off the base of the asparagus spears.
2 Arrange the asparagus spears on a *parchment-lined baking sheet and coat with the olive oil. Sprinkle with salt, pepper and the parmesan.  Bake until the cheese begins to brown, about 8-10 minutes

* the Simply Recipes version called for a foil-lined pan. I did it both ways and had a better result with parchment.

Happy Valentine’s Day!

BTW: My sister’s name, Etanda, means Child of Love. Isn’t that just perfectly perfect for a Valentine’s post? Love you E. 

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About Vicki

I’m a coach and consultant and in my spare time I like to cook and play house. I believe happy idleness is a purposeful pathway to a contented life. And I am happiest either in my pajamas or an apron – or both.

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