Dumpster Diving v.2.0, Asparagus

Dumpster diving usually is something that I reserve for those time between paychecks when the pantry is full and cash is all but nonexistent. Recently I found myself diving for another reason and that reason is I’m tired!

We are getting close to the opening of the restaurant and with that comes longer and longer days (and nights) away from home. I tried to pull off a First Tuesday party this week (postponed until the second Tuesday) and I was burnt. My excitement level generally is high for these events, which I used to do monthly but I am running on empty and am, for lack of a better word lazy.

I had 2 bunches of asparagus left over from my Tuesday party and had no idea what I was going to do with them…so I dumpster dived. Above is the result of my efforts. Very tasty and healthy, I just wish I had a lemon in house, as that would have rounded the dish off perfectly.

OK, so here we go…Pan Roasted Asparagus with Toasted Garlic and Grated Parmesan

Ingredients

1 bu – asparagus, organic of possible

3 garlic cloves, sliced thin

2 tablespoons canola oil (organic)

3 tablespoons grated parmesan cheese

1 tablespoon extra virgin olive oil

Juice and zest on 1 lemon (if you have it)

freshly ground hawaiian sea salt

freshly ground black or red peppercorns

1 cast iron skillet

Instruction

1. Place the canola oil into a cast iron skillet and heat over a high flame or on # 7 on an electric stove.
2. Put the trimmed asparagus into the skillet and roast, moving constantly for 3 minutes.
3. When the asparagus starts to become limp (the tips will droop when you pick it up), add the garlic, (lemon zest), salt and pepper.
4. Continue to cook until the garlic is fragrant and lightly toasted, about 2 minutes.
5. Remove the asparagus from the skillet and plate.
6. Drizzle on the extra virgin olive oil, lemon juice and sprinkle with the Parmesan cheese.
7. Enjoy!

So that is it! An easy and very tasty way to make asparagus if you see a bunch chilling out in your fridge or you find that it is talking to you in your local produce isle or organic vegetable stand.

cheers,

chefRob

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