As all you regular readers will know, I completely fell in love with a thrift-store set of cookbooks I bought on Easter for $4.95 for a 5 volume set! The vegetable volume of Favorite Recipes of America is (of course) my absolute favorite. It is incredible to look in my crisper at a vegetable I need to use up and be able to flip through an entire chapter of recipes using that very veggie. The first such experiment produced the delectable Broccoli Parmesan , which, even though I've always been a HUGE fan of eggplant Parmesan, I liked EVEN MORE than the traditional eggplant parm. This week, I received an absolutely beautiful pound of fresh asparagus in my CSA box.
The stalks were nice and thin and tender and I absolutely could not wait to make something delicious with them. So, I pulled out my trusty new-to-me cookbook (it's actually from the 1960s) and began flipping through the asparagus chapter. About 3/4 of the way through my delighted little eyes fell upon a recipe for Asparagus Parmigiano and I may have actually squealed out loud. Now, if I hadn't made that awesome broccoli parm recently, I might've poo-pooed the tomato sauce-aspargus pairing. I usually like my asparagus grilled with a balsamic vinaigrette, after all. But, it was so successful with myself and Mr. Meaty husband that I knew there was a great chance this would be a hit, too.
And that's when I began to doubt my choice. Would this parm live up to the broccoli parm? Is it too soon to make another parm dish? Am I getting stuck in a culinary rut? I'm so incredibly glad that I quashed those annoying little doubts and decided to try this dish. It is INCREDIBLE. Mr. Meaty and I actually argued a bit over the last serving. It was just that good.
Recipe Source: VeggieConverter.com
Fantastic. My husband actually gave me a verbal warning not to change the recipe AT ALL the next time we make this, saying it was perfect as is. The absolute only thing I would change the next time I make this is to cut the asparagus into 2-inch pieces. I went for the pretty factor and kept the stalks whole, but it'd be easier to eat cut into pieces.