"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Roasted Asparagus Recipe

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This recipe for Roasted Asparagus, by , is from Edible Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
John Crawford
Added: Tuesday, September 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 bunch asparagus
1 tsp kosher salt
1/2 tsp freshly ground pepper
1/4 c Extra Virgin Olive Oil
1/2 c Parmigiano Regional cheese, finely grated

Directions:
Directions:
Preheat the oven to 425 Fahrenheit.

Wash and dry the asparagus. Break or cut off the bottom of each stalk. If the asparagus is very thick, use a vegetable peeler to remove the skin on the lower third of each stalk.

Place the asparagus on a half sheet pan. Pour the olive oil over it and coat all stalks. Spread the asparagus out so that each spear is not touching any others. Sprinkle the salt and pepper over it evenly.

Bake for 18-20 minutes or slightly less if the asparagus is thin. It will begin to brown (that's good, it adds flavor).
Remove the pan from the oven, sprinkle the asparagus with the Parmesan cheese. Return to the oven for an additional 3-4 minutes until the cheese is melted.

Serve hot.

Number Of Servings:
Number Of Servings:
2-3
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is an excellent side dish. Even if you don't like asparagus, you may like this. The roasting process intensifies the flavor of the asparagus and the Parmesan cheese melted on top pushes it over the top.

4-5 stalks of asparagus topped with some fluffy scrambled eggs makes an impressive breakfast that is delicious.

 

 

 

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