Roast Aparagus

For the first time in years, I had a stretch of several seasonal illnesses. The reason for not cooking, not exercising, not traveling or going out at all .... yes, it hit me full force. And I am usually downplaying stuff that bothers me, of course not to my closest family, here I allow myself to let go of my frustration but to the outside world I try not to whine too much. 

Today the sun is out helping me to forget I should be in Florida and due to the fact that everyone in my family spoils me with beautiful cookbooks for all occasions, I had plenty of time to flip through them while not being able to make or eat any of it, one easy recipe I can give along inspired by Mimi Thorisson and her first book called 'A Kitchen in France'. For those of you who love the french cuisine this book is a highlight, with stunning family scenes, decorated oak tables, French countryside charm. Their many dogs and 7 kids keep you entertained and inspired throughout all of the pages. Mimi has a simple green asparagus dish I tried and loved. I just left away the prosciutto she used to keep the portions together. She cooks a lot of meat, which is very French but not my favorite. So please go get the book if you need a side dish for your asparagus, as I would call it #fromwhereistand .


Asparagus with chervil

You Need:

500 grams green asparagus, washed, cut the stems 2 cm
a bunch of fresh chervil
Parmesan shavings
Coarse sea salt
olive oil

Fresh ground black pepper

Preheat the oven to 200°C | 400°F 

Usually fresh green asparagus doesn't need peeling, so please don't you would only loose the best part of it to the bin.

Place 5-6 stems on a parchment paper, repeat with the rest of your bundle. place the chervil generously on the middle, drizzle with olive oil, salt and the parmesan shavings. and let bake for 20-25 minutes depending on the diameter of your asparagus. It is one whenever you love it best, more crispy or more tender. Finally serve it with fresh pepper from the mill. Simple, time saving, and healthy for the many occasions you will get when the season for asparagus hits home. 

Don't you just love the longer days and the stronger sun ? I enjoy it so much !

Please, Spring Come !!!