Spring is here, which means it’s asparagus and citrus season! Looking for something to combine those two things? Then look no further than this. You can pick up asparagus from the farmer’s market for super cheap, along with an orange and lemon for cheap, and with the juices they release while roasting, combined with the butter and olive oil here, and the end result is pure amazingness. Hell, you could also probably do this well on a grill. 

Citrus Butter Roasted Asparagus

Ingredients

  • 1 lb asparagus, ends trimmed (original recipe recommends two bunches, may try it with 2 lbs next time)
  • 1 lemon, sliced thin
  • 1 blood orange, sliced thin (I used tarocco, because it was on sale, cara cara and clementines also work)
  • 4 T butter, split into 1 T pieces
  • 2 T olive oil
  • .5 c grated parmigiano-reggiano (or parmesan)
  • sea salt and fresh ground pepper to taste

Preheat your oven to 400. Take your lemon and orange slices, and asparagus, and lay it together on a foil-lined sheet pan. Drizzle the olive oil over it, and layer the butter slices on top of it, while sprinkling with the parmigiano-reggiano, sea salt, and pepper. 

Place in the oven and roast for 25 minutes, tossing occasionally, until your asparagus is tender, and ever so slightly charred. And then, enjoy the citrusy asparagus goodness!

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This is a very quick, very simple recipe, especially if you’re lazy like I was and decide to use a pre-made graham cracker crust. But it’s the perfect spring/summer dessert. It’s lemony, just a little bit alcoholic, and doesn’t involve the use of an oven at all, just your fridge. 

(There’s also a whipped cream recipe that goes with this, but I just saw a neat trick that I want to try out using it. Will report back on its success or failure.)

Limoncello Pie
Lasts 1 to 2 weeks

Ingredients

Crust:

  • 1 premade graham cracker crust (see linked recipe if you want to make the crust from scratch)

Filling:

  • 16 oz cream cheese
  • 28 oz sweetened condensed milk
  • .5 c limoncello
  • .5 c fresh squeezed lemon juice
  • 1 t lemon zest

Whipped Cream:

  • Will be updated with a link once I’ve tried the trick

To make the pie’s filling, whip all ingredients together with an electric mixer until fluffy. Then, pour the filling in the pie crust and leave to set in the fridge for 2 to 3 hours before serving. 

Boom. Simple, lemony, delicious. Enjoy!