Nutty Asparagus
For when you can’t sit
Prep time: 10 min | Total time: 22 min | Difficulty: 1/5
A person might not be able to sit for many, many different reasons. Maybe you had a very intense Reformer Pilates class the day before. Maybe you spent too much time binging true crime documentaries. Or maybe you just had a really fun night, and I am not here to judge.
My night started off quite fun — sporting my favourite hat, munching on the juiciest burger in Lisbon, and gearing up to get a bottle glass of a really delicious Czech wine. Life was good. That is, until my dumb dog decided to tug-of-war me into a nearby lamppost — and the next thing I knew, I was on the ground in front of my favourite bar, holding on for dear life, and contemplating all the questionable life choices that had led me to that moment. Starting with getting a dog in the same weight category.
I’m too cool to go see a doctor, but not quite cool enough to resist the allure of WebMD's self-diagnosis rabbit hole. The Internet informed me that I’m suffering from a tailbone injury, which meant I must spend most of my time lying on my stomach. Unfortunately, I am not a seal, and had to do the next best thing — standing. Standing while chopping veggies, standing while staring into the void and waiting for the oven to preheat, standing while writing this for you. Just, you know, in case you can’t sit either.
Ingredients (serves 1)
Asparagus spears 5
Parmesan 15 g / 0.5 oz
Garlic 1 clove
Olive oil 2 tbsp
Salt to taste
Black pepper to taste
Sliced almonds 15 g / 0.5 oz
Equipment
Baking sheet
Parchment paper
Grater
Knife
Cutting board
Method
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper
Wash the asparagus spears and trim off the tough ends
Grate the Parmesan, peel and mince the garlic
Place the asparagus spears on a baking sheet. Drizzle with olive oil and sprinkle with salt and black pepper
Sprinkle minced garlic evenly over the asparagus. Then, top with grated Parmesan cheese and shaved almonds
Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the asparagus is tender and the cheese is melted and slightly golden.
Dealing with Leftovers
Best eaten hot, but will survive in the fridge, packed in a tupperware, for up to 3 days