Time for asparagus 

Local asparagus from the Sacramento River Delta have arrived at farmers markets.

Snap off the bottomsand lay the stalks flat on a cookie sheet. Dress with salt, pepper and extra virgin olive oil. Roast for 10 minutes or so, in a preheated 400-degree oven. Roll them onto a plate and shave some Parmesan over them with a potato peeler.

There is your meal.

About The Author

Patricia Unterman

Pin It
Favorite

Speaking of Entertainment

More by Patricia Unterman

Latest in Food & Drink

© 2018 The San Francisco Examiner

Website powered by Foundation