It starts with a scent. That of parmesan melting over warm asparagus — somewhere between toasted and milky — escaping from the oven and making your head spin in the kitchen. Six ingredients, 45 minutes, and the effect of a dish that looks like it took ages to prepare.
Ingredients :
- Green asparagus — Choose a medium gauge — too thick requires longer blanching and very thin ones burn before cooking through. In season (April to June), they are found at the greengrocer at reasonable prices. Out of season, supermarket bags will do as long as they are still firm: they should resist slightly when you bend them, not curve limply.
- Parmesan (Parmigiano Reggiano) — The real deal, with the rind, not the bag of fine powder. Grate it yourself just before — the difference in melt and taste is real; industrial powder forms a dull film instead of a golden crust. A 50g piece costs two or three euros and completely changes the result.
- Lemon — The juice goes into the marinade; the zest can be added if you like a more pronounced and slightly bitter edge. Organic lemon if you use the zest, otherwise any will do. Avoid bottled juice — the acidity is flat, and you can tell in the final dish.
- Herbs de Provence — Fresh thyme if you have it on hand works even better. But the dried mix does the job very well here — the heat of the oven releases the essential oils and perfumes the asparagus from the inside.
