Parmesan
Roasted Asparagus
(Cathie Harris)
2 1/2 pounds fresh
asparagus (about 30 large)
2 tablespoons good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan
2 lemons cut in wedges, for serving
2 tablespoons good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan
2 lemons cut in wedges, for serving
Preheat the oven to 400
degrees F.
If the stalks of the
asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on
a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast
for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to
the oven for another minute. Serve with lemon wedges.
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