Wednesday, April 11, 2012

Roasted Asparagus with Parmigiano-Reggiano

I had family over for Easter this year. It wasn't a large crowd but I still had to make some side dishes. I had ordered a ham from Honeybaked Ham so I didn't have to actually make the main dish. My mother made a chicken, a potato dish and some other great dishes to serve, as well. I've been getting asked for asparagus and seeing recipes for asparagus quite a bit recently. I am not a fan of asparagus but that doesn't mean I won't cook it for others. It wasn't hard to make. In fact, I would go out on a limb and say it was easy. The recipe is from a flier I got from Wegman's. They are using all Wegman's brand products but that isn't necessary. I used whatever brand I had available to me. I also went on youtube to find out exactly how to trim asparagus. It was fairly easy. I doubled the recipe and it went very quickly. I should have tripled it.


Makes: 2 Cups

1 bunch (about 1 pound) asparagus, trimmed

2 tablespoons olive oil

Salt and pepper to taste

2 tablespoons grated Parmigiano-Reggiano

Preheat oven to 450 degrees

1. Arrange asparagus in single layer on baking sheet; drizzle with olive oil, rolling to coat.

2. Roast about 10 minutes, until asparagus is tender. Remove from oven.

3. Season generously with salt and pepper; sprinkle evenly with cheese. Return to oven. Roast about 5 minutes, until cheese begins to soften and brown.


The Creative Cook