I have to admit to being a late bloomer when it comes to enjoying vegetables. I still can’t stomach cooked spinach or brussel sprouts, but I do now enjoy veggies such as broccoli and asparagus. However, they need to be al dente (not fully cooked) for me to really enjoy them. I haven’t tried to cook asparagus at home yet and thought this might be a good recipe to try. If anyone has a recipe for asparagus they’d like to share, just add it to the comments. I’m looking for options here. 🙂
- 2 pounds asparagus spears
- 1 tablespoon olive oil
- 1/8 to 1/4 teaspoon salt
- 1/8 to 1/4 teaspoon black pepper
- 1/4 cup shredded Parmesan or Asiago cheese (1 ounce)
Preheat oven to 400 degrees. Snap off and discard woody bases from asparagus. Place asparagus in 15X10X1 inch baking pan. Drizzle with olive oil; toss to coat. Spread in a single layer. Sprinkle with salt and pepper. Roast, uncovered, for 15 to 20 minutes or until asparagus is crisp-tender, turning once. Transfer to serving platter; sprinkle with cheese, then serve.
posted by Laurie Ryan