Okay, picture this: It's a sunny Saturday, and you're planning a brunch that's a little bit fancy but totally doable. You want something that screams 'effortless elegance,' and that's where this Champagne-Marinated Asparagus comes in. I remember the first time I made this, I was hosting a small get-together. I thought, 'Asparagus? Boring.' But the champagne marinade...oh, it changed everything. It's the kind of dish that looks like you fussed for hours, but really, it’s ready in minutes. One time, I even accidently poured prosecco instead of champagne and it worked out so well!
This isn't just asparagus; it's a celebration on a plate. The slight tang of lemon zest, the whisper of garlic, and the bubbly kiss of champagne—it all comes together to create something truly special. The parmesan shavings add a nutty, salty finish that elevates the dish to a whole new level. You're not just making a side dish; you're creating an experience. One time my nephew visited, and he kept eating the asparagus! I was shocked because he is a picky eater.
Required Equipments
- Baking Sheet
- Large Bowl
- Whisk
- Vegetable Peeler
- Zester
- Small Saucepan
Champagne Marinated Asparagus with Parmesan Shavings: Frequently Asked Questions
Champagne Marinated Asparagus with Parmesan Shavings
Elevate your asparagus with a luxurious champagne marinade, roasted to tender-crisp perfection, and finished with delicate Parmesan shavings. A simple yet elegant dish perfect for any occasion.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 12 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First off, let's prep those spears. Gently wash the asparagus under cool water, giving them a good scrub to remove any dirt. Snap off the tough ends – they naturally break where they're meant to, so don't overthink it.
- Now, grab that lemon and get ready to zest and juice. Using a zester, carefully remove the outer yellow layer of the lemon, avoiding the bitter white pith underneath. Then, halve the lemon and squeeze out its juice into a small bowl. Set aside.
- Time to get the marinade going. In a large bowl, whisk together the champagne, lemon juice, olive oil, minced garlic, Dijon mustard, salt, and pepper. Give it a good mix until everything is well combined and the mixture looks slightly emulsified.
- Add the asparagus spears to the bowl with the marinade. Toss them gently to make sure each spear is nicely coated. Cover the bowl with plastic wrap and let it sit at room temperature for about 30 minutes, or up to 2 hours in the refrigerator for a deeper flavor.
- Preheat your oven to 400°F (200°C). While the oven heats up, spread the marinated asparagus in a single layer on a baking sheet. Make sure they aren't overcrowded so they roast evenly.
- Pop the baking sheet into the preheated oven and roast for 10-12 minutes, or until the asparagus is tender-crisp and slightly browned. Keep an eye on them – you want them to have a bit of bite, not be mushy.
- Remove the baking sheet from the oven and transfer the roasted asparagus to a serving platter. While they're still hot, use a vegetable peeler to shave Parmesan cheese over the top. The heat will slightly melt the cheese, making it extra delicious.
- Garnish with a sprinkle of fresh parsley (if using) for a pop of color and an extra layer of freshness. Serve immediately and watch your guests swoon. Seriously, its so yummy.
📝 Notes
- For a richer flavor, add a pinch of red pepper flakes to the marinade.
- If you don't have Dijon mustard, whole-grain mustard works great too.
- Make sure to snap off the tough ends of the asparagus for best results.
🍎 Nutrition
Calories: 120 kcal
Protein: 6g
Fat: 8g
Carbohydrates: 8g
Fiber: 3g
Calcium: 150mg
