When the weather starts turning warmer and the buds start showing up on the trees, I know it’s time for one of my favorite vegetables….Asparagus! This hasn’t always been my favorite vegetable. When I was younger I thought that asparagus was a soggy, stringy vegetable and wanted nothing to do with it! It was only within the last decade that I found another way to cook asparagus that didn’t involve boiling or steaming, both of which can easily overcook and turn the asparagus to mush.
This asparagus is oven roasted and only al denté. Add some high quality olive oil and freshly grated parmigiano reggiano cheese and I’ll make a asparagus devotee out of you yet!
1 bunch asparagus
2-3 tablespoons extra virgin olive oil
freshly grated parmigiano reggiano parmesean cheese
salt and pepper
Preheat oven to 400°
Snap the woody ends off the asparagus. Lay asparagus on a cookie sheet in a single layer and drizzle with olive oil. Using tongs, mix the asparagus in olive oil to coat. Lay out in a single layer again and salt and pepper to taste. Using a fine grater, grate cheese over the top.
Cook for 10 minutes or until bubbly and cheese is melted.