At a loss for what to make for dinner tonight, I went to Whole Foods, which was surprisingly open considering everything else in town is closed in the wake of hurricane Irene. They had the most beautiful asparagus for sale, and I decided to make something simple and easy with it.
Preheat your oven to 400 degrees. Then simply wash one bushel of asparagus, and bend it slightly towards the bottom. The asparagus will naturally click off where the good part ends and the tough part begins. Discard the bottom bits which are too tough to eat, and lay all the asparagus out in a single later on a baking sheet. Drizzle generously with good olive oil, the juice of 1/2 a lemon, and a generous sprinkling of salt and pepper. Bake in the oven for ten minutes, then take the sheet out and grate three or four tablespoons of good Parmigiano Reggiano cheese over the asparagus. Return to the oven and cook for another four minutes. Remove, and transfer to a platter. Grate over more cheese to taste, add a bit more salt and pepper if you like, and enjoy!
I served this with my favorite Summer Corn Salad and Barefoot Contessa's Lemon Chicken Breast, and I add 1/2 a chopped onion to the mix before roasting. Also, After the chicken is finished roasting, I keep the pan with the juices on the stove, heating over medium high, and whisk in 1/4 cup of flour to thicken. This makes a really delicious and impressive sauce to serve with the chicken. Your whole house will smell amazing!
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