Lemon Parmesan Beer Asparagus

Lemon Parmesan Beer Asparagus_

I’m writing this from a hotel room 26 floors above the Las Vegas strip.

I’m nearing the end of the second day of the Saveur Magazine Best Food Blog Awards party and the feeling of gratefulness is still growing. The fact that such an important food magazine recognized what I’m doing as Best of the Best brings a validation to what I’ve been stumbling towards. It’s humbling to know who many millions of food blogs are out there, and how just a handful of us are here. To feel in a small way that there must have been a mistake made, wondering if I really am good enough to be sitting in a room so full of talent.

But I’ll take it, with a smile and renewed sense of purpose. Closer to the goals I set when I started this journey, and closer to feeling like I belong here.

And that feeling of gratefulness, that feeling that I’m incredibly lucky to do what I do, that’ll just keep growing.

 

Lemon Parmesan Beer Asparagus 3

 

Lemon Parmesan Beer Asparagus

Ingredients

  • 1 tbs butter
  • 1 clove garlic, minced
  • ½ cup pale ale
  • 1 tsp lemon zest
  • 1 lb asparagus, washed and ends trimmed off
  • ½ tsp black pepper
  • pinch salt
  • ¼ cup fresh shaved parmesan

Directions

  • In a cast iron skillet over medium high heat, melt the butter. Add the garlic, stir for thirty seconds, add the beer and lemon zest.
  • Add the asparagus, cooking on all sides until beer has mostly evaporated and asparagus is barley fork tender but still has some firmness.
  • Sprinkle with salt and parmesan, serve warm.
http://thebeeroness.com/2014/05/30/lemon-parmesan-beer-asparagus/

 

Lemon Parmesan Beer Asparagus 2

7 thoughts on “Lemon Parmesan Beer Asparagus

  1. You definitely deserve to be at the awards!! And I adore asparagus, so I’m holding on to this recipe.

  2. Pingback: The Weekly Shop: soggy sausages and strawberry sunshineEating Wiesbaden
  3. Do you think this would work with frozen asparagus? The fella picked up a bag of frozen at Trader Joe’s instead of fresh… Any tips or will I be stuck with mush? Cook frozen or thaw first? (He also decided I didn’t need Parmesan since he’d gotten a can of the ‘trusty’ generic grated stuff aka sawdust a few weeks ago… But that’s another story.)

Leave a Reply

Your email address will not be published. Required fields are marked *