Roasted Asparagus with Parmesan
Roasted Asparagus with Parmesean
I love to buy asparagus when it's in season at the farmer's market. This easy preparation results in a dish that looks beautiful, tastes great and can be served hot or at room temperature, making it the perfect side.
Ingredients
- 1 bunch asparagus About a pound
- 1 tbsp olive oil
- 1/4 tsp kosher salt
- 1/8 tsp ground black pepper
- 1/4 cup grated parmesan cheese
- 1 small lemon
Instructions
- Preheat the oven to 400 degrees
- Wash and dry the asparagus
- Snap the bottom off of one piece of asparagus (it's usually about an inch) and line the bunch up with the tops even
- Use a knife to cut the asparagus ends off the rest of the bunch - a quick way to remove the tough ends and get a nice clean look
- Place the asparagus on a baking sheet in a single layer and drizzle the 1 tbsp of olive oil over the stalks. Use your hands or shake the baking sheet to ensure all the pieces are covered with olive oil and sprinkle them with the salt and pepper
- Bake the asparagus for 5 minutes. Take the pan out of the oven and shake the pan to turn the stalks. Bake for another 5-7 minutes until the stalks just tender and look lovely and roasted.
- Remove from the oven and sprinkle with the parmesan cheese while they are still hot. The cheese will melt a bit and smell fabulous
- Zest the lemon using a Microplane. If you don't have one, use a vegetable peeler and chop the zest until it's really fine. (I cut up lemons that I've zested, but am not going to use and throw them in a bag in the freezer. I add them to my water throughout the day for a nice zip)
- Place the asparagus on a platter and sprinkle with the lemon zest. Serve hot or at room temperature. You'll be amazed at how fast they disappear!
