I’ve mentioned before that I live in an area that is flanked by woods and fields. Every season, I see cars parked along the road, their owners foraging for whatever has popped up. Sometimes it’s porcini mushrooms, sometimes it’s chestnuts, other times it’s chicory, and in April and early May, it’s wild asparagus. In Italy and France, at least, May is peak asparagus season, and I love asparagus, so I am happy to bring you a recipe for roasted asparagus with almonds and Parmesan by the author of the blog Carnets Parisiens, Parigote. This is a very easy side dish that is ready almost instantly. For a main dish using asparagus, you can try one of the most popular recipes in our archives, Kate Flaim’s Absorption Pasta with Asparagus, Pancetta and Lemon Zest. — Kristina
About Parigote: Behind the nickname Parigote hides a French girl living in Paris, passionate about cooking and food photography. She writes in the little “book” that’s her blog, Carnets Parisiens (Parisian notebooks in English). In real life, she’s a therapist and works with disabled children in a hospital. To contrast the serious nature of her day job, she often spends hours and hours relaxing in her small kitchen whipping up gourmet dishes that she then enjoys photographing. And when she does not have a wooden spoon between her fingers, she folds and cuts paper to make origami mobiles dance in the wind. You can keep in touch by visiting her blog or following her on Twitter.
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Roasted Asparagus with Almonds and Parmesan
- 8 asparagus
- 3 tablespoons almond flour
- 5 ounces of crème fraîche (sour cream)
- 1 ounce of fresh grated Parmesan cheese
- salt and pepper
- the juice and zest of one lemon
To make the sauce:
Make the almond cream by mixing the almond flour and the sour cream. Toast the almonds in a skillet or in the oven. In a saucepan, combine the almond cream, the Parmesan and the lemon juice, and put on medium heat until you obtain a creamy sauce. Season.
Baking the asparagus:
Shave the woody stems of the asparagus. Arrange the cleaned asparagus in a baking dish and pour the creamy sauce over. Cook the asparagus in the oven at 350°F/180°C for 4 to 6 minutes; the asparagus should remain slightly firm. Sprinkle with lemon zest and toasted almonds. Serve hot.
Why Parigote Chose This Recipe
May is the peak season for asparagus in France; we have to enjoy quickly. I like to eat asparagus simply roasted in the oven, so they keep their crunch, with almonds and Parmesan. It’s a fresh and simple dish for a quick but tasty lunch!