Norman’s Broiled Asparagus

Norman’s Broiled Asparagus

There was a time, not that long ago, when you could only get asparagus in the springtime. Today, it seems that no matter what time of year it is, you can always find fresh asparagus. If for some reason you can’t, you can find it frozen in most groceries. Trader Joe’s always seems to have frozen asparagus.

Now, I know that this will bother some people. They’ll complain that if you buy it off season, it is shipped in from somewhere far away, sometimes even from the other side of the world.  This, they claim, is a waste of energy and bad for the environment. Buy local and buy seasonal, they exclaim. 

If I have a choice, I'll buy local.

Now there is nothing wrong with wanting to buy local in the summer when farmer’s markets and fresh produce, are everywhere. But that ‘buy local - buy seasonal’ plan can only take you so far. For example, if you only buy local, seasonal produce in the Chicago area, you won’t have much to choose from in January. Last I checked, not much grows in Northern Illinois during the month of January or February. Pretty slim pickings if you ask me.

I have a better suggestion. Pick out the vegetable that goes best with your main course, regardless of where it comes from. If you do that, you may not be politically correct, but you’ll have a good meal. If you’re serving steaks or chops, go ahead and serve asparagus! Even in September, it’s the right thing to do.

1 lb. or more of asparagus spears, trimmed

Olive oil

Cajun seasoning

Grated parmesan cheese

Preparation

This will taste best if you broil this in the same cast iron pan that you broiled a thick steak, lamb chops, pork chops or even burgers. The fat from the meat will season the asparagus. This will also work on your charcoal grill. Just grill instead of broiling and it will taste great. 

Before you start cooking your meat, place the trimmed asparagus in a plastic bag. Drizzle it with a little olive oil and sprinkle it with some cajun seasoning.

Once your steaks or chops are broiled, leave the broiler on high and remove the meat to a platter. Place the asparagus in the hot cast iron pan and spread it out to cover the whole pan. Broil the asparagus until it just starts to brown. Using tongs, rotate the asparagus around so that they turn over and broil again until they are evenly browned. Remove the asparagus to a serving plate and sprinkle them generously with parmesan. Serve immediately.

Serving

I love broiled asparagus with charred lamb steaks, but a thick porterhouse steak, charred rare, is great too. Place a big pile of the asparagus next to the steak. Now add some steamed wild rice, or pan fried potatoes. You also need a crisp, Greek salad and fresh homemade bread with butter. Pick out a good Malbec from Argentina and you’re dinner is ready.