Sunday, April 24, 2011

Roasted Asparagus

Roasted Asparagus goes so well with Eggs Benedict, and it is really simple to make. We like ours al dente. So if you like yours well done (a.k.a. mushy) then just increase the cook time.

Ingredients
2 bunches asparagus
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
Freshly ground black pepper
Grated or shaved Parmesan

Directions
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.

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