Parmesan Roasted Asparagus
Carolyn Gardner
A great dish to have children help with - so easy for them to sprinkle on the olive oil and cheese. My grandkids love this!
2 1/2 lbs. fresh asparagus (about 30 large)
2 Tbsp. olive oil
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/2 cup freshly grated Parmesan cheese
2 lemons cut in wedges, for serving
If the stalks of the asparagus are thick, peel the bottom half of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast in a 400 degree oven for 15-20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges. (I prefer thick asparagus to thin ones; they have more flavor). Serves 6.
A great dish to have children help with - so easy for them to sprinkle on the olive oil and cheese. My grandkids love this!
2 1/2 lbs. fresh asparagus (about 30 large)
2 Tbsp. olive oil
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/2 cup freshly grated Parmesan cheese
2 lemons cut in wedges, for serving
If the stalks of the asparagus are thick, peel the bottom half of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast in a 400 degree oven for 15-20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges. (I prefer thick asparagus to thin ones; they have more flavor). Serves 6.
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