Saturday, March 27, 2010
-1 bundle fresh asparagus (~30 large)
-2 T. olive oil
-1/2 t. salt
-1/2 t. freshly ground pepper
-1/2 cup freshly grated Parmesan
1. Preheat oven to 400° F. If stalks of asparagus are thick, trim the bottom 1/2. The easiest way to do this is to hold the stalk at each end and bend. The tough end will naturally break off, leaving the tender top.
2. Cover baking sheet with foil. Lay asparagus in a single layer on sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15-20 minutes, until tender.
3. Sprinkle with Parmesan and return to oven for another minute.