Thursday, February 25, 2010


It reminds me that Spring will be here soon.  I love asparagus prepared any way, BUT...When you roast a vegetable, it takes on a whole new, wonderful flavor.

Roasted Asparagus
Makes 4 servings

2 bunch medium asparagus spears
1 tbs extra virgin olive oil
Freshly ground black pepper
Grated parmesan cheese

Preheat oven to 450. Gently bend spears and they will naturally break where the woody part begins. Discard end pieces.  Spread the spears in a single layer on a baking sheet, drizzle with olive oil, sprinkle with the salt and pepper, and roll to coat thoroughly. Roast until lightly brown and tender, at 400 for 15-20 min, giving the pan a good shake about halfway through. Sprinkle with parmesan cheese the last couple of minutes.  Enjoy~

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