Wednesday, March 24, 2010

#66 :: Parmesan Roasted Asparagus

These were absolutely fantastic! The tips were crunchy, the insides were soft, and the seasoning used was just right. I could seriously eat asparagus every day if it was cooked this way!


  • 2 1/2 pounds fresh asparagus (about 30 large)
  • 2 tablespoons good olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup freshly grated Parmesan
  • 2 lemons cut in wedges, for serving


Preheat the oven to 400 degrees F.

If the stalks of the asparagus are thick, peel the bottom 1/2 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.

Makes 6 servings

Recipe from Barefoot Contessa on Food Network

Star Rating: 5 out of 5 stars

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