Slow-Roasted Asparagus ♥

Today's unusual asparagus recipe: Spears of asparagus quick-cooked, topped with grated Parmesan and dotted butter, then roasted. Low carb. Delicate, dark and dreamy.

~recipe & photo updated & republished 2012~
~more recently updated recipes~

Original Post 2008: These days, when people talk about slow food, it's generally code for Slow Food, the Italian organization that's become an international movement, one that fights the disappearance of local food traditions, people’s dwindling interest in the food we eat, where it comes from, how it tastes and how our food choices affect the rest of the world.

But not me, when I write about slow food, I mean slow food quite literally, that is, food cooked unusually slowly, sloooooow food.

This obsession with all-things-slow, it started with my first forays into slow-roasted tomatoes and really picked up steam with the life-changing slow-baked potatoes. But I would never-ever-ever have guessed that asparagus – so lovely when steamed just-til-done, you know, that tender-crisp point of perfection – would turn into some entirely different vegetable when cooked for such a long time.
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