Roasted Asparagus with a Sprinkle of Parmesan

I love asparagus!

I love asparagus in spring! I’m finding wonderfully tasty asparagus at the Farmer’s Market right now. Both the pencil-thin asparagus and the big jumbo stuff are tasting great.

A few days ago I got a couple of bunches of the jumbo variety and peeled them from the woody end up to about the last two inches of the tip end. I tossed them with some melted butter, a little olive oil, slivered garlic, some hand-torn basil, coarse sea salt, and cracked black pepper.

I laid the asparagus out on a parchment paper-lined sheet pan and roasted it at 425 degrees F for about 20 minutes until cooked through and slightly browned.

I topped it with some excellent aged parmigiano reggiano, freshly grated.

2 thoughts on “Roasted Asparagus with a Sprinkle of Parmesan

  1. Kathy, you're gonna love them. Also, you can par-roast(80%)them earlier if you want, and hold them at room temperature until dinner time. Broil for two minutes a side right before mealtime until slightly browned.

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