There is nothing like asparagus season! During that brief time we eat it most days … for our Fathers Day Mexican Fiesta I wanted to give it a Mexican twist – complimented our main of Pork in Salsa Verde – just the way we wanted it to.
Asparagus – break off woody parts at the end
extra virgin olive oil
freshly ground black pepper
juice of 1/2 a lime
Asparagus is best if you dress it after it has been grilled or roasted. If you are able to grill it – so much the better. Just grill on the surface of your grill until just fork tender. This does, of course, require a grill master – someone who actually stays with the grill and looks after it! If you don’t have either that luxury or the weather – preheat an oven to 375 and then roast it for about 20 minutes – just until fork tender – do not overcook.
When you take it off the heat, arrange on serving dish, drizzle with olive oil, salt and pepper, then sprinkle toasted almonds and feta cheese over top – finish with a squeeze of fresh lime juice.