Friday, April 4, 2008

Parmesan Roasted Asparagus

I got this recipe from Barefoot Contessa. It is my favorite way to serve Asparagus, my kids will even eat it!! The first time I made them, I found Tyler devouring about 4 asparagus at the counter before I had served dinner. My first instinct was to stop him because we hadn't sat down for dinner yet, but then I stopped myself because my child was eating vegetables! I let him eat as many as he wanted, and we divided up the rest at dinner time.

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

2 T olive oil

1/2 t. kosher salt

1/4 t. freshly ground black pepper

1/2 c. freshly grated parmesan cheese

2 lemons cut in wedges, for serving

Preheat the 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 the parmesan and return to the oven for another minute. Serve with lemon wedges. (Barefoot Contessa says she prefers thick asparagus to thin, they have more flavor.) Enjoy!


Andrea said...

Looking at this picture, I must not have peeled the bottom half of the asparagus as well that time. I would definitely recommend it though because the bottom half is really tough otherwise.

Leslie said...

Tried it--loved it! Learned to not overdo the parmesan on the second try. Less is more. I am so happy to have this recipe!