Ingredients
- 2 1/2 pounds asparagus
- 2 tablespoons olive oil
- 1/2 tsp kosher salt or to taste
- 1/4 tsp fresh ground pepper or to taste
- 1/2 cup grated Parmesan cheese (fresh is best)
- 2 lemons cut in wedges
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Roasted Asparagus and Parmesan
Time: 5 minutes prep, 15 minutes cook
Servings: 6
Directions
- Preheat oven to 400.
- Lay asparagus in a single layer on a cooking sheet/pan and drizzle with olive oil (put down foil if it is not a non-stick pan.)
- Sprinkle with salt and pepper and place in oven.
- Roast for 12-15 minutes until tender.
- Sprinkle with Parmesan and return to over for 1-2 minutes.
- Serve with lemon wedges (if served as an appetizer/antipasta or with fish, if served with chicken or beef you may want to leave out the lemon)
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Summary
This is a simple and delicious Italian recipe adapted from the Barefoot Contessa. We leave out the egg and sometimes the lemon (depends on what you are serving this with).
Menus and Pairings
Reviews
February 12, 2010
This was very easy and tasty! I bought asparagus yesterday and didn't know what to do with it! Thanks for this recipe!I've cooked/tasted this recipe!
Comments
December 30, 2008Worked great. Just needs two shakes of salt. Good squeeze of lemon and the parmesan really helps.
