Thursday, January 29, 2009

Roasted Asparagus with Parmesan

I haven’t yet met a vegetable that I don’t like. Sure, there are some that I like less than others (yes, turnips, I’m talking to you) but that just means I use them less or I have to get creative using them. In general, vegetables and I, we get along just fine.

That said, asparagus has to be one of my favorites. I mean, this green spear is just plain fun. And I’m not just referring to the side effect of eating it that is too gross to mention in a food blog. What’s fun about asparagus is how easy it is to turn into a delicious, and might I say, elegant looking side dish.
When I make asparagus, which is often, simplicity is the key. I normally trim any tough, woody stems, toss with a little olive oil, season with coarse salt and freshly ground pepper and roast until tender. The only difference here is that the recipe below includes parmesan cheese, which I happened to have on hand, and helped give the familiar a nice unexpected flavor.

Roasted Asparagus with Parmesan
Everyday Food

Preheat oven to 450 F.
Trim tough ends from two bunches (1 ½ lbs) asparagus
Toss with one tablespoon olive oil
Season with coarse salt and freshly ground pepper
Spread in an even layer in a baking dish
Sprinkle with ¼ cup finely grated parmesan cheese
Roast until asparagus is tender and cheese is melted, about 10 – 15 minutes.

1 comment:

  1. I'll try this today and get back to you about whether or not I approve...may I borrow some parmesan cheese?