Roast asparagus and serve with shaved Parmesan for a soft, salty side dish.
Ingredients
Method
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.
