Sunday, April 24, 2011
2 bunches asparagus
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
Freshly ground black pepper
Grated or shaved Parmesan
Preheat the oven to 450 degrees F.
Trim the woody ends from the asparagus, usually about 1 1/2 inches. Spread the spears in a single layer on a baking sheet, drizzle with olive oil, sprinkle with the salt and pepper, and roll to coat thoroughly.
Roast the asparagus until lightly tender, about 6 to 8 minutes, giving the pan a good shake about halfway through to turn the asparagus. Arrange the roasted asparagus on a serving platter and top with some Parmesan. Serve warm or at room temperature.
Don't forget you can follow us on facebook at: http://www.facebook.com/pages/Carlsbad-CA/Mom-Whats-For-Dinner/134176089986933
Tis' the season to be naughty fa la la la la, la la la la! There are yummy bites everywhere. I do my best to stay away from most of...
I hope everyone had a great weekend. I trust everyone is trying to get back to their healthy diets after splurging over Sup...