The calendar says it is spring in California but the weather is boasting summer; a hot, dry summer. Southern California is said to have 3 seasons: winter (for about 1 week), spring (for a couple of months) and wildfire season (the rest of the year). We are officially into wildfire season and with these hot 90+ temperatures, Santa Ana winds (miserable things that they are), and no countable rain for months – the area is ripe for wildfires.
Fallbrook suffered greatly from a wildfire 7 years ago. More than 250 homes were destroyed, even my employers’ homes were lost. Our little village was cleared out in a day by a mandatory evacuation. Craig and I took our pups and cat to my sister’s home in Mesa, AZ where we stayed for a week until the all clear sign was given to go home. So when I think of wildfire season, I feel a bit of trepidation. I know weather and seasons are a concern throughout the nation – I realize there is tornado season and hurricane season for others and they can feel similar like me. So for all of us in California I pray for rain and calm winds.
(some scenes from the Fallbrook fire of 2007 – Natasha wagging her tail in the ashes, my employer’s home, her son’s bike, welcoming home sign showing open roads again)
But it is spring in the vegetable world and that means asparagus. Asparagus is ripe in the spring and it is a gift that spring weather brings us; tender, tasty stalks of asparagus. Once Craig and I stumbled upon a farmer’s market in Carlsbad and a vender with sweet asparagus. We bought a bunch and proceed to eat it tender and raw – our first time too and it was very refreshing and good. But if you prefer you asparagus cooked, this Parmesan Asparagus is a delicious way to serve it up.
It is quite simple with only a few additional ingredients; fresh grated Parmesan, salt and pepper, olive oil, and lemon juice. It is quick and ease and will be the perfect side dish to chicken or fish.
This Parmesan Asparagus is a simple but elegant way to serve this wonderful vegetable.
- 2 bunches asparagus (a bunch is what fits wrapped by your hand)
- olive oil
- salt to taste
- pepper to taste
- ½ lemon
- Parmesan cheese (freshly grated)
- Preheat oven to 450 degrees
- Wash your asparagus
- Trim the tougher bottoms off
- Lay your asparagus out on a foil lined shallow pan
- Drizzle with olive oil
- Sprinkle with salt and pepper
- Squeeze the juice from your lemon over the asparagus
- Place in oven and roast for 10 to 15 minutes until tender
- Remove from oven and grate Parmesan cheese over the top of the asparagus
- Return to oven to bake for a couple of more minutes until cheese is melted and lightly browned
Since I wrote this post, San Diego suffered 9 wildfires – 3 of which affected where I live in Fallbrook. We are all safe and were served diligently and exhaustingly by the Marines and First Responders. Lost of property was minimally and the reverse 911 worked well. But I do fear it is going to be a long, hot summer. Any additional prayers of mild weather and light rain will be accepted.
If you would like to read more about my recent experiences of 2014 wildfires, read here.