Roasted Parmesan Asparagus
I must have showed up at the wrong time to the grocery store, as the produce section was all but barren in the days after Thanksgiving. Which would usually be a a problem for a vegetarian like myself. However the low rations in the vegetable area of the grocery store led me to pick up asparagus, which is not a vegetable I eat regularly.
Which is unfortunate, because this roasted asparagus recipe is a buttery, savory delicious dish that I will have to make more often. Served with some veggie-laden quinoa and tofu, the asparagus completed a perfect meal.
Ingredients:
- 1 bunch asparagus
- ½ tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons fresh shredded parmesan cheese
- Preheat oven to 425℉. Lightly coat 13x9 baking pan with cooking spray and set aside. Prepare asparagus by snapping stems at natural breaking point and discarding the hard stem part.
- Place the asparagus stalks in the preparedd dish and drizzle with olive oil, sprinkle with salt and pepper and stir, placing the stalks in a single layer.
- Bake for 18 minutes.
- Sprinkle parmesan on asparagus stalks and bake for an additional 7 minutes.
The first time I rosted asparagus instead of boilling them I was simply shocked how good it was!
Try them on BBQ once you have the chance, it's even better.
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Sounds like a great idea!!
@pinkspectre that sounds delicious, I love asparagus, unfortunately its not always available here, canned yes, but I prefer fresh!
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