Sunday, 9 June 2013


We are so lucky to live in Southern Ontario where fresh fruit and veggies are available for a good portion of the year. One of the first crops we enjoy is asparagus.

I like it simply roasted in the oven at 400 degrees for about 8-10 minutes with olive oil, sea salt and cracked pepper - delish! It can be cooked ahead of time and served at room temperature as well. Any extra goes into a salad for lunch the next day.

While reading the paper the other day, I came across a recipe for Asparagus with Parmesan Crema. It sounded decadent and delicious so I gave it a try.

Lucy Waverman's Asparagus and Parmesan Crema

The recipe calls for the asparagus base to be peeled but I snapped the ends off instead. A salsa of chopped green olives, parsley, lemon juice and zest plus capers, oil and parmesan cheese is served on top of the roasted asparagus.

And then a sinfully rich parmesan crema, made with whipped cream is served alongside. Amazing!

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