March 23, 2012 § Leave a comment
When I first started cooking, I thought asparagus was a “fancy” vegetable that you only had on special occasions or at nice restaurants. Little did I know, when it’s in season (spring – early summer) you can find it easily at your local farmers market or grocery store. And to my joy, a recent trip to the Sprouts near my house turned up a crop of asparagus that looked too good to pass up. Not too thick and not too skinny – just right for roasting and no special occasion required.
2 pounds thick asparagus, ends trimmed
1 tablespoon olive oil
1/3 cup grated Parmesan cheese
1/4 teaspoon Kosher or sea salt
1/4 teaspoon freshly ground pepper
Preheat oven to 450°F. Place asparagus in a shallow baking pan large enough to hold them in a single layer. Drizzle oil over asparagus and roll the stalks around until coated. Sprinkle with cheese, salt and pepper.
Bake until asparagus are crisp-tender and cheese has melted and is crispy, about 10-15 minutes.