Friday, May 18, 2012

Roasted Parmesan Asparagus

Growing up I always ate asparagus that had been boiled.  It was always soggy and well, flavorless.  By roasting it, the asparagus turns out tender and full of flavor!  We love to top it with nutty, salty Parmesano Reggiano cheese.  YUM!
Nutty, Salty, Cheesy. OH MY!!!

Fresh Asparagus spears
canola oil
salt and pepper, to taste
fresh grated Parmesano Reggiano cheese or Parmesan cheese

Preheat oven to 375 degrees.  Trim ends of asparagus spears.  TIP:  If you bend the asparagus spear towards the bottom of the spear, it will snap right off, removing the tough end of the spear.  Place on a cookie sheet that has been sprayed with non-stick cooking spray.  Drizzle asparagus with canola oil and sprinkle with salt and pepper.  Toss to coat completely.  Bake at 375 degrees for 10-15 minutes or until asparagus is crisp-tender.  Remove from oven and sprinkle with cheese. 

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