At the ripe old age of 22 I tasted asparagus for the first time. Yup, I know, what a sad, uncultured and deprived life I led before I was married. This recipe was put together with my husband and it has delighted us every time we do come across a sale on the beloved, vitamin-filled vegetable. As a quick mention, I am picky about the thickness of my stalky friend. The thinner the better (think pencil thin). The Asparagus that looks like a tree truck is avoided and left in the produce isle all by its lonely, and I don’t feel bad at all to say it.
These 5 ingredients added to Asparagus will make your mouth sing! Kosher salt, pepper, grated Parm, shredded Parm and olive oil. So the ingredients are ready. Are you? Your hands will be your main tool for this next part.
Cut off the lower 1/3 of the stalk. This is the tough fibrous end that is edible but is not enjoyable.
Lay out the asparagus and put on all the ingredients except the shredded Parmesan and distribute evenly.
See what I mean by your hands being your tool? Messy, but worth the results! Lay out the Asparagus in a single layer on your jelly roll pan and put into your preheated 400 degree oven. Bake for 12-15 minutes depending on the thickness of your Asparagus.
This is the almost finished product. The head should be darker, and the stalk should be limp.
Put them on a serving platter and spread the shredded Parmesan. Try eating just one before it reaches the dinner table. I dare you! If you want to, you can also put on the parmesan and let it bake in the oven for a few more minutes, the taste doesn’t change but the cheese may hold better to the Asparagus. Enjoy your veggies!
Que list of ingredients
1 lb of Asparagus
1/2 tsp fresh ground pepper
1-2 tsp kosher salt
2-3 tsp grated parmesan
1-2 Tbsp Olive Oil
2-3 Tbsp Shredded Parmesan
Preheat oven to 400 degrees. Bake for 12-15 minutes.