Asparagus loves Sal del Mar

The subject of our photo shoots is, of course, our "very photogenicl" Sal del Mar. At our photo shoots we love to get our creative juices going on how we are going to tell a story around our photograph. We chose an easy subject for this shoot...asparagus. It is such a natural subject with its regal look...their purplish plumes and stalks of vivid green.  

After the photo shoot, we made Ina Garden's recipe. because there's no better way that baking  them in the oven, instead of blanching them in water which diminshes  some of their flavor. 


2 1/2 pounds fresh asparagus   2 tablespoons good olive oil, 1/2 teaspoon Sal del Mar gourmet sea salt (of course,) 1/4 teaspoon ground black pepper, 1/2 cup fresh grated Parmensian cheese, 2 lemons, cut in wedges

If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast in a 400 oven for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges.