In my attempt to cook from every cookbook I own, I decided to make the Parmesan Roasted Asparagus from this Barefoot Contessa’s cookbook. It was a great accompaniment to the Chicken Burgers I posted last week. Two Food Network hosts, one delicious meal. And as with any roasted [insert vegetable here] recipe, it’s as simple as heating up your oven, drizzling some olive oil and baking for 20 minutes.
Here’s what you’ll need:
- 2 1/2 pounds fresh asparagus (about 30 large)
- 2 tablespoons good olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup freshly grated Parmesan
First and foremost, preheat your oven to 400°.
Roast these bad boys for 15 to 20 minutes, until tender. While they’re baking, shred your Parmesan and make sure you have FRESH Parmesan, the stuff you shred yourself. It’s 110% worth the cost. Plus it lasts for-ev-er, so no excuses.
Then you have these delicious, crispy-yet-tender, cheesey, salty, peppery, asparagus.
Print recipe here.