Parmesan Roasted Asparagus

This is a little late in coming now that asparagus season is pretty much past its peak, but if you're still coming across bunches of it at your farmers market, I highly recommend you snag some and enjoy while you can. Grocery store asparagus has nothing on the fresh stuff. (Read Barbara Kingsolver's thoughts on the matter in Animal, Vegetable, Miracle, and you'll start to understand the significant difference.)

Because fresh asparagus is so delicious in its simplest state, I'm usually loathe to doctor it up too much. Other times, though, I can't help myself... especially when it involves cheese. I'm a sucker for cheese.

So If you must do something to your asparagus, whether to make it more palatable to your kids or to satisfy a craving for a little something salty and fatty, here's a simple but tasty preparation.

Parmesan Roasted Asparagus

1 pound fresh asparagus, ends trimmed
2 tablespoons olive oil
1/4 cup freshly grated parmesan
Black pepper to taste

Preheat oven to 425 degrees. Lay asparagus spears on a foil-lined baking sheet large enough to hold it all without overlap and drizzle with the olive oil. Toss gently with your hands and then spread spears out into a single layer. Sprinkle the grated parmesan evenly over the asparagus.

Place in oven for approximately 15 minutes, or until spears start to brown but maintain a slight crunch. Finish with black pepper and serve immediately.

Comments

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[mbt loja]

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