Fair warning: Contessa service barefoot in the gardenRoasted asparagus with Parmesan cheese on the side can steal the show. excellent? It’s guaranteed!
“Roasting vegetables is the easiest and tastiest way to cook them,” the star Be my guest with Ina Garten – Now broadcasting on the Food Network – Tells we weekly. “As long as I have this basic recipe, I can go to the market or the farm stand and buy whatever is in season and roast it…don’t worry!”
Fans of the Food Network hostess, 74, can explore more Garten recipes in her upcoming cookbook titled unmissable dinner. “Cooking during the pandemic has gotten pretty crazy, even for me, so I’ve come up with all kinds of ways to get dinner at the table with the least amount of stress,” she announced via Instagram at the end of last month. “My new book unmissable dinner It is a collection of easy, make-up, pre-frozen and simply assembled recipes that you’ll want to make over and over again. Available in October 2022.”
The New York native also gave viewers a visual introduction to creating something amazing in the kitchen.
“I am so excited to have a brand new show airing on Discovery+ called be my guest And you can watch the four episodes starting Saturday, March 26!! In each episode, I invited someone special to my East Hampton home for good conversation, some cooking, and lots of fun,” Garten said via Instagram. “A 30-minute, food-focused version of each show will also be broadcasted weekly on Food Network starting From March 26th, a companion podcast will be available wherever you get your podcasts. I hope you will be my guest!! “
See the recipe below:
Roasted asparagus with Parmesan cheese
Enough for 6 people
2 1/2 pounds fresh asparagus (about 30 large)
2 tablespoons of good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan cheese
2 lemons, cut into wedges, to serve
1. Preheat the oven to 400 degrees.
2. If the asparagus stalks are thick, peel the lower half of the asparagus. Arrange in a single layer on a baking tray and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until cooked through. Sprinkle with Parmesan cheese and return to the oven for another minute. Served with lemon slices.
Be my guest with Ina Garten It airs on the Food Network on Saturdays at 12 p.m. ET.