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Asparagus with Lavender, Pine Nuts and Parmesan

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It’s asparagus season in Essex County and how could I resist sharing this delicious recipe.  It’s elegant and simple with of course a touch of lavender.

945800_573294096036625_1465548508_nIngredients:

2 pounds of pencil thin asparagus

1/8 cup extra virgin olive oil

1/4 Teaspoon crushed hot pepper flakes

2 cloves of garlic, minced

1 teaspoon, ground Serenity culinary lavender

1/2 teaspoon sea salt

1/8 teaspoon freshly ground black pepper

1/2 cup of grated parmesan cheese

1 Tablespoon grated lemon zest

1 Tablespoon fresh squeezed lemon juice

 

Method:

Clean the asparagus and tim off the tough ends.  Cook in boiling water for 3 minutes.  Drain and cover with cold water to stop the cooking.  Drain and pat dry.

Warm the olive oil in a  large skillet over medium heat.  Add the pepper flakes and garlic, stir and cook for 1 minute.  Add pine nuts and saute until the nuts turn a light golden brown.  Add the asparagus and lavender cook for an additional 3 minutes, until just heated through.  Season with salt and pepper.

Remove from pan and place onto a serving platter.  Top with parmesan allowing the heat to melt the cheese. Sprinkle with lemon zest and drizzle with lemon juice.

A perfect side dish or lunch. Serve with Sauvignon blanc wine.

culinate

 

 

 

 

 

 

Photo courtesy of Culinate.com

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