Asparagus with Parmesan Curls

Ladies’ Home Journal Family Favorites Cookbook, p. 21

1 ½ lbs asparagus spears, trimmed

2 tablespoons olive oil

2 tablespoons lemon juice

½ teaspoon salt

¼ teaspoon pepper

1 block (2 oz) Parmesan cheese

Cook the asparagus in a large skillet in a small amount of boiling water 3 minutes.

Asparagus en el infierno.

Drain well. Meanwhile, for marinade, stir together oil, lemon juice, salt and pepper in a 2-quart rectangular baking dish. Add drained asparagus, turning to coat. Cover and marinate at room temperature for 30 minutes. Drain asparagus, discarding marinade. Place the asparagus on a grill tray or in a grill basket.

For a charcoal grill, grill asparagus on the rack of an uncovered grill directly over medium coals for 3 to 5 minutes or until asparagus is tender and beginning to brown, turning once halfway through grilling. (For a as grill, preheat grill. Reduce heat to medium. Place asparagus on grill rack over heat. Cover and grill as above.)

I cheated and baked it. I'm sorry. I didn't want to get the George Foreman dirty right before we left for our vacation.

To serve, arrange asparagus on a serving platter. Working over asparagus, use a cheese plane or vegetable peeler to cut thin, wide strips from the side of Parmesan cheese.

I also cheated and bought the Parmesan that already comes in curls. I'm less ashamed about that hack.

Served with a store-bought salad and some Baked Chicken.

My Rating: 4/5 "Loved the marinade! The parmesan was a nice touch as well. It doesn't knock your socks off or anything, but it's quite a pleasant side dish."