Asparagus with Parmesan: A Mary Berry recipe

September....already.  It's a month we hope will bring Fall temperatures and relief from the heat, the month we celebrate Doug's birthday and a month closer to our vacation.  Lots to look forward to here. I only have a few days to take off as I cashed my leave out last May but it will still be good to be off work.  Assuming we are all here....Hurricane Irma has a little worried.

Getting back to a schedule here and posting more about cooking and life events.
A while back Katherine posted HERE about Mary Berry's cookbook and I was intrigued.  Every once in awhile I will read a post about someone watching a particular show or, in this case, the Great British Bake-off.  When we had TV feed I liked watching Nigella Lawson's show and a few other cooking shows.

Anyway, after reading about Mary's book I checked it out of the library and prepared her tomato, avocado and mozzarella salad.  That was a hit and I have quite a few others marked to try.   This is another simple recipe - Asparagus with Parmesan.



We've had this asparagus with pan grilled honey-soy salmon and potato cakes.

Asparagus with Parmesan

1 1/4 pound asparagus

30 ounces Parmesan cheese, grated

lemon wedges and flat leaf parsley to garnish

Marinade

2 TB olive oil

2 tsp white wine vinegar

3 garlic cloves, crushed

salt and pepper

Preheat oven to 400 F.  Trim the asparagus and toss the woody ends.  Make the marinade in a shallow dish.  Combine oil, vinegar, garlic and pinch of salt and pepper.

Roll the asparagus in the marinade and cover, marinating 15 minutes.
Next sprinkle the Parmesan on a plate.  Roll the asparagus in the cheese and arrange in a single layer in an ovenproof dish.

Pour remaining marinade over the asparagus and roast for 10 - 15 minutes until lightly browned and hot.  Garnish with lemon and parsley if you'd like.


I am sharing this with Beth Fish's Weekend Cooking Series.  Thanks to Katherine at I Wish I Lived in a Library for highlighting this book.  We are enjoying it.