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Roasted Asparagus

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Serves 6

2 ½  lb fresh asparagus (2 bunches)  Try to get the thicker ones.
2 Tbsp Olive Oil
½ tsp kosher salt (you can use regular)
¼ tsp ground black pepper
Grated parmesan cheese

Preheat the oven to 400°F
If the stalks of the asparagus are too thick, cut off part of the bottom or peel the bottom half of each asparagus stalk.  I prefer the thick stalks of asparagus to the thin ones for this recipe.  Lay them in a single layer on a sheet pan and drizzle with olive oil.  Sprinkle with salt and pepper.  Roast for 15-20 minutes, until tender.  Sprinkle with parmesan cheese before serving if desired.



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