Friday, February 15, 2008

Roasted Asparagus with Parmesean

Couldn't be faster or easier and makes for a nice, elegant side. Pretty healthy too! I like to get the skinny asparagus rather than the big, fat ones because they tend to be more tender.
What You'll Need:
Salt & Pepper
Shredded Parmesean
What You'll Do:
Heat oven to 400 degrees.
Rinse and dry asparagus. Cut off the woody part at the ends...hold one asparagus on each end and bend it...where it naturally snaps off is how much you need to remove from the rest.
Drizzle with EVOO and sprinkle with salt and pepper.
Cook for 8-10 minutes. They should still have some texture to them...should not be mushy.
When they come out of the oven, sprinkle with parmesean.

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