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Make-Ahead Asparagus

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The other day when we were at a restaurant my kid’s seat was facing a huge chalkboard listing of the daily specials. He looked at it and then looked at me excitedly while screaming “my name is on that sign!” I was preparing to let him down gently (he’s just learning to read) when I realized right there on the sign were the words “Asparagus Soup.” Asapara-GUS. As in, GUS. Which is indeed my kid’s name.

This morning I told him I had a surprise food in the fridge. I handed him an asparagus bunch and he lit right up. It’s his signature veggie!

I put him to work snapping off the tough stems. What could be better for a boy than to be permitted to break things? Made my job a heck of a lot easier too.

What I love most about this recipe is that I actually prefer it when it’s been refrigerated and then spritzed with lemon right before serving. It’s the perfect make-ahead veggie for turkey day! Now for the recipe…

Make-Ahead Asparagus Recipe

Thanksgiving Planning: Make 1 to 2 days ahead

Prep Time: 10 mins  Cooking Time: 10 to 25 mins

2 bunches of asparagus
2 to 3 cloves garlic (sliced thin)
olive oil for drizzling
salt & fresh ground pepper
juice of 1 lemon
shaved Parmesan (optional)

Preheat the oven to 400 degrees. Wash and pat dry the asparagus. Snap off the tough parts of the asparagus and spread on a single layer on a jelly roll pan or a cookie sheet. Drizzle olive oil over the top of the asparagus and roll around to just coat. The amount of olive oil will depend on how thick your asparagus is. Don’t drown it. Sprinkle the garlic on top and then add salt and fresh ground pepper to taste. Roast in the oven for 10 minutes and check for doneness. Thinner asparagus will already be brown and tender. Thicker asparagus may need anywhere from 5 to 15 minutes more. Continue to check every 5 minutes until the asparagus is browning and tender but  not soft. Let cool and refrigerate for up to 2 days. When ready to eat, transfer to a platter and spritz with fresh lemon juice. Add a dusting of shaved Parmesan if desired and serve cold or at room temperature.

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