Roasted Asparagus
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INGREDIENTS 2 bunches medium asparagus
2 tablespoons extra-virgin olive oil
1/2 teaspoon Kosher salt
Freshly ground black pepper
Grated or shaved Parmesan cheese, optionalPreheat the oven to 450 degrees.
Trim the woody ends from the asparagus, usually about 1-1/2-inches. 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 salt and pepper, and roll to coat thoroughly.
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, if desired. Serve warm or at room temperature.
Makes 4 servings