Sorry it has been so long since my last post! I promise, I didn't drop off the face of the Earth. I think I have been subconsciously boycotting emails and technology--that is so not like me! I guess I have really just enjoyed my time off this summer. But, enough of that...let's talk food!
For today's recipe, I think I will share my favorite vegetable side dish...roasted asparagus! I first saw this on Barefoot Contessa easily five or six years ago. I credit her and her cookbooks for truly teaching me how to cook, especially when roasting vegetables.
I serve this as a side with almost any kind of chicken, steak, or even with scrambled eggs. Yum delicious!
Roasted Asparagus
1 lb. fresh asparagus (approximate), washed and tough ends snapped off
2 tbsp. Olive oil (enough to drizzle on the asparagus)
Shredded or shaved Parmesan cheese (do not use grated!)
Salt & pepper
*Hint: No need to CUT the ends off of the asparagus. Just take the spear and bend it until it snaps. The asparagus will naturally break where the tough end begins. :)
Preheat oven to 400-425 degrees, depending on your individual oven. Place asparagus on a cookie sheet, making sure that the spears don't overlap. Drizzle olive oil over the asparagus and sprinkle with salt and pepper. Now, use your hands to toss the asparagus with the oil and spices, making sure that all of the asparagus is covered. Roast the asparagus for 10-12 minutes. The asparagus may steam a little in the oven, but that is to be expected. As soon as you remove the asparagus from the oven, sprinkle the shredded Parmesan cheese over it. Let it sit for 3-5 minutes so that the cheese melts. Serve warm.
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