One of the things I’d love to do in life is live in Tuscany for several months and take cooking classes with people who speak nothing but Italian.
It’s on my bucket list, right near the top. Unfortunately, on top of another list is “braces for two.”
I might not get to Tuscany any time soon, but I can dream about it. My brief visits there have imprinted the smell of fresh basil, simmering tomatoes, fragrant lemon and earthy rosemary into my memory, and I’m determined to get back there someday.
In the meantime, I’ll distract myself with Tuscany-inspired recipes, using fresh ingredients! This dish would be a lovely side to a grilled main course or a perfect potluck dish to bring to a Fourth of July celebration. You can serve it warm or at room temperature.
1 1/2 lbs asparagus, woody ends removed
1 Tbs extra virgin olive oil
1 Tbs fresh lemon juice
1 tsp lemon zest
salt and pepper, to taste
1/2 tsp oregano
1/4 cup fresh basil leaves, torn
1 large beefsteak tomato, thinly sliced
1/2 cup parmesan cheese, grated
Preheat oven to 400° F.
Lay asparagus in a single layer on a baking sheet. Place tomato slices on top of asparagus spears. In a small bowl, whisk extra virgin olive oil with lemon juice, lemon zest, salt and pepper. Drizzle over tomatoes and asparagus. Sprinkle basil and parmesan on top, and roast until cheese begins to brown, about 15 to 20 minutes.
Nutritional Information: Calories Per Serving: 98, Fat: 5 g (2 g Saturated Fat), Cholesterol: 9 mg, Sodium: 137 mg, Carbohydrates: 8 g, Fiber: 4 g, Sugar: 4 g, Protein: 9 g.