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.
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