Sunday, April 19, 2009

Roasted Asparagus

1 bunch asparagus (about 1 pound)
1 TBSP extra virgin olive oil
salt and pepper to taste
2 minced garlic cloves

2 tsp Parmesan cheese
1 TBSP lemon juice (about 1/4 lemon)

Preheat oven to 400˚.  Break off ends of asparagus (about 1 inch).  Toss with olive oil, salt, pepper and garlic and arrange in a single layer in a jelly roll pan.  Bake for about 10 minutes.  Remove from oven, gently toss and sprinkle with cheese and lemon juice.  Return to oven for 4-8 more minutes, until asparagus has begun to brown, and is either still crispy (closer to 4 minutes), or is soft (closer to 8 minutes).

(I triple this recipe for the six of us!)

2 comments:

Emily said...

Yum. Roasted and asparagus...how do you go wrong. I will be trying this.

Snow White said...

I hadn't thought to add lemon -- delicious!

We roast ours with basil, garlic, oregano and sea salt.