Much to the kids’ dismay, we had an asparagus tasting (see sentence 3 above). The winner was this recipe vs. some asparagus with a sun-dried tomato vinaigrette. Note to self: cover any and all vegetables in butter and parmesan for an increased likelihood of kid consumption. All 3 actually ate these!
1. Asparagus – 2 cans or 1-3 bunches of fresh
2. ¼ lb (aka, 1 stick or 8 T) butter, melted
3. 3 T lemon juice
4. ½-1 C grated parmesan cheese
Drain 2 cans of asparagus; or steam 1-3 bunches fresh just till done (approximately 5 minutes); or blanch in the boiling water. To blanch, boil salted water, blanch for 1-3 minutes until tender yet slightly crisp (not soggy). Remove the asparagus from the boiling water and place in a bowl of ice water to stop the cooking. Drain the water and pat dry with paper towels.
Arrange asparagus in a Pyrex dish. Melt butter (microwave is fine but cover with a wet paper towel so the butter doesn't explode all over the inside.) Mix the melted butter with 3 T of lemon juice and drizzle on the asparagus. Sprinkle with 1/2-1 cup grated parmesan cheese and then some paprika. re-heat at 425 degrees for 10-15 minutes.