Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
December 8, 2021
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Asparagus with Olive Oil and Lemon Juice
Region: Italy
Category: Vegetables
Season: Any
Difficulty: Easy and Quick

Although asparagus is available year round in supermarkets, the ones I buy at my farmers market are particularly nice in May and June, which is when I like to make this preparation that is so simple but so appreciated.  You can eat them hot or cold.

[photo: Clifford A. Wright]

Yield: Makes 4 servings
Preparation Time: 10 minutes

1 1/2 pounds fresh asparagus

Extra-virgin olive oil for drizzling

Freshly squeezed lemon juice for drizzling

1 tablespoon freshly grated parmigiano-reggiano cheese

Salt and freshly ground black pepper to taste

1. Bring a saucepan of water to a rolling boil over high heat, then blanch the asparagus for 2 minutes and drain the asparagus by removing them with tongs or a skimmer and plunge into ice water or hold under cold running water to stop its cooking.  Save the cooking water and keep at a boil.

2. Return the asparagus to the boiling water and cook until tender with just a slight crunch, about 6 minutes.  Drain and arrange on a serving platter.  Sprinkle with olive oil, lemon juice, parmigiano cheese, and season with salt and pepper.  Serve hot or at room temperature.

Variation: 

Note: 

Posted: 01/03/2007



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Cucina Paradiso is a wonderfully insightful and refreshingly personal exploration of one of the world�s most exciting cuisines--full of rich, colorful, and highly seasoned dishes unlike any other Italian food you know.  The book is also full of fascinating history.  Food is the prism through which Clifford Wright views Sicily and Sicilian culture.
- Paula Wolfert, author of Paula Wolfert's World of Food, Mediterranean Cooking, The Cooking of South-West France, an


If you believe that vegetables are the keystone to a sound diet, and if you believe, as more than a few influential cooks do, that many vegetables are best-- and best prepared— in countries that surround the Mediterranean Sea, this [book Mediterranean Vegetables] may prove to be the best of all possible books.  This is a lively reference book that contains a generous number of workable recipes.  Here’s a book that’s likely to make the commute from bedside table to kitchen and back frequently.  Voted Top 10 Cookbooks of 2001 
- William Rice, Chicago Tribune

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