It's that time of year again. My dear hubby just brought home a bucketfull of fresh asparagus from a local farmer.
This is the way we enjoyed our first meal of it. We heaped our plates high and enjoyed.
Easy and simple...with options.
Truth is...Roasting asparagus takes the bitterness out and sweetens it up!
ROASTED (PARMESAN) ASPARAGUS
1 bunch of asparagus (or enough to fill your cookie sheet), approximately the same size stalks
2 - 3 Tb. olive oil
1 - 2 Tb. parmesan cheese, optional
garlic salt & fresh ground pepper, to taste
lemon juice for garnish when serving, optional
Wash asparagus; bending each stalk at the end, it will break off where the tough part begins. (Love the ease of doing that!)
Preheat oven to 400.
Line cookie sheet with foil (non-stick works great). Place asparagus on foil; drizzle with olive oil, then toss to coat the spears. (May do that in a bowl if desired). Spread evenly into a single layer; sprinkle with parmesan cheese, and seasonings.
Bake about 12 minutes; using a spatula, toss spears; bake another 5 - 10 minutes until tender, depending on how thick your stalks are.
Serve. (We eat it with our fingers=)
If you like this recipe, check out this Amazing one for
Linked to Weekend Potluck