Roasted Asparagus
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The '90's launched a new fad: roasted vegetables, especially delicate ones like asparagus. This is the way I do it.
INGREDIENTS
2 tablespoons fruity olive oil
1-1/2 pounds asparagus, trimmed of tough stem ends
2 tablespoons freshly grated Parmesan cheese
1/4 teaspoon salt
Freshly ground black pepperPreheat oven to 375 degrees.
Pour oil into a 13 x 9 x 2-inch baking pan, lay asparagus in pan 1 layer deep, then shake pan lightly to coat asparagus evenly with oil.
Roast, uncovered, shaking pan once or twice, 10 to 12 minutes until asparagus is lightly browned and crisp-tender.
Sprinkle with Parmesan and salt, add several grinds of pepper, and serve.
Makes 4 to 6 servings