These green stalks of beauty come as a welcome respite from all the flour, potatoes, butter and sugar that has seemed to flood my life in recent weeks. There was Cheesy Garlic Bread, Dutch Baby Pancakes, Deep-Fried Ravioli, and oh boy, the pièce de résistance, Homemade Barbecue Potato Chips.
Consider it a digital cleanse. Say it with me now, “I will not fry, butter or cheese-ify anything for one entire post.”
Simply give fresh asparagus a toss in olive oil, a sprinkling of salt and pepper and a good old-fashioned, artery-cleansing roast in the oven. And then top them off with Parmesan curls.
Well, I guess two out of three isn’t bad.
Roasted Asparagus with Parmesan
Prep Time: 5 min
Cook Time: 20 min
2 pounds fresh asparagus, ends trimmed
Freshly cracked black Pepper
½ cup freshly grated Parmesan cheese
Preheat the oven to 400ºF.
Cover a cookie sheet with foil and spray it lightly with cooking spray.
Arrange the trimmed asparagus on the cookie sheet and drizzle them with olive oil, giving them a quick turn to ensure that they're evenly coated.
Sprinkle the asparagus with Kosher salt and cracked black pepper.
Roast the asparagus for 15 to 20 minutes, just until they're tender but still crisp.
Remove the asparagus from the oven and then sprinkle them immediately with Parmesan cheese and serve.
Recipe adapted from Barefoot Contessa Parties.