Roasted asparagus
Roast asparagus and serve with shaved Parmesan for a soft, salty side dish.
Recipe by:
Tyler Florence
10
5
4
Easy
- 2 bunches medium asparagus
- 2 tbsps extra virgin olive oil
- 1/2 tsp salt
- Freshly ground black pepper
- Parmesan cheese, grated or shaved, optional
1) Preheat the oven to 230°C / gas mark 8.
2) Trim the woody ends from the asparagus, usually about 3cm. Lightly peel the remaining stalks (not always necessary, but more of a personal preference). 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.
3) Roast the asparagus until lightly browned and tender, about 8 to 10 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 cheese. Serve warm or at room temperature.
Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
2) Trim the woody ends from the asparagus, usually about 3cm. Lightly peel the remaining stalks (not always necessary, but more of a personal preference). 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.
3) Roast the asparagus until lightly browned and tender, about 8 to 10 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 cheese. Serve warm or at room temperature.
Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
