Friday, May 13, 2011

Roasted Parmesan Asparagus

I love asparagus, and usually just saute it in a grill pan with some olive oil and kosher salt. This was a great recipe for a little variation.

1 bunch asparagus, about 1 1/2 pounds
1 tbsp olive oil
2 tbsp grated parmesan
 salt and black pepper to taste
juice of 1 lemon

1. Preheat the oven to 400 degrees. Hold an asparagus spear at both ends and bend the bottom until the tough, woody section snaps (it will naturally snap off where the tough part of the vegetable ends and the tender part begins). Using that spear as a guide, use a knife to remove the bottoms of the rest of the bunch.

2. Place the asparagus in a baking dish. Drizzle with the olive oil, sprinkle with the parmesan, and season with salt and pepper; toss to coat. Roast until just tender, 10-12 minutes. Sprinkle the lemon juice over the asparagus.

Recipe from Cook This, Not That

No comments: