This is a print preview of "Roasted Asparagus and Parmesan" recipe.

Roasted Asparagus and Parmesan Recipe
by Nancy Miyasaki

Roasted Asparagus and Parmesan

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).

Rating: 4.4/5
Avg. 4.4/5 5 votes
Prep time: Italy Italian
Cook time: Servings: 6

Goes Well With: Beef, pork, chicken

Wine and Drink Pairings: Dry Creek Zinfandel

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

Directions

  1. Preheat oven to 400.
  2. 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.)
  3. Sprinkle with salt and pepper and place in oven.
  4. Roast for 12-15 minutes until tender.
  5. Sprinkle with Parmesan and return to over for 1-2 minutes.
  6. 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)