Wednesday, April 20, 2011

Parmesan Roasted Asparagus


You know, I have never been a big fan of asparagus.  But, other people seem to like it, so I make it when we have guests.  This is an easy and foolproof way to make asparagus.  (Thank you, Ina!)  It also works well with those thick stalks of asparagus that you most often find in the market.  Just peel them a little and trim the ends--you're in business!

My daughter had a lot of fun taking these dramatic photos of wet asparagus.  I didn't know asparagus could be dramatic, did you?





Parmesan Roasted Asparagus
Serves 6
Adapted from Barefoot Contessa Family Style by Ina Garten

2 1/2  pounds fresh asparagus (about 30 large)
2 Tblsp olive oil
1/2 tsp kosher salt
1/4 tsp freshly ground pepper
1/2 cup freshly grated Parmesan cheese
2 lemons, cut into wedges

Preheat the oven to 400 degrees.

Wash and dry the asparagus.  Trim the cut ends. If the stalks of asparagus are thick, peel the bottom half of each.  Lay them in a single layer on a rimmed sheet pan and drizzle with olive oil.  Sprinkle with salt and pepper.  

Roast for 15-20 minutes until tender. Sprinkle with Parmesan and return to the oven for another minute.  Squeeze lemon wedges over the asparagus and serve.

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