Wednesday, January 27, 2010

Parmesan Roasted Asparagus


Fresh vegetables are still something that I’m learning how to use and cook with. As a child I refused to eat them, during the college years I forgot about them, lately though I seem to not be as ignorant to the fact that they are needed in my diet. This happens to be one of my favorite ways of eating asparagus. It is so simple, yet packed with flavor. This could also be a versatile way to cook many other vegetables.


Parmesan Roasted Asparagus

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2 1/2 pounds fresh asparagus (about 30 large)

2 tablespoons olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 cup freshly grated Parmesan cheese

2 lemon cut in wedges, for serving

Preheat oven to 400 degrees.

If the stalks of the asparagus are thick, peel the bottom half 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 Parmesan and return to the oven for another minute. Serve with lemon wedges.

Source: Barefoot Contessa Family Style by Ina Garten

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