yield: 4 servings
prep time: 5 minutes
cook time: 30 minutes
Asparagus is a vegetable that I frequently order at restaurants, but really, I prefer my way of making it at home. This is a great side dish to pair with the Reverse Sear Garlic Rosemary Rib-Eye Steaks (here).
• 1 pound asparagus spears
• 2 tablespoons extra-virgin olive oil
• Salt
• ¾ cup shredded or grated Parmesan cheese
1. Preheat the oven to 425°F. Line a sheet pan with parchment paper.
2. Trim the tough ends off the asparagus spears. Toss the asparagus in the oil and spread evenly on the lined sheet pan. Sprinkle lightly with salt.
3. Bake for 25 minutes, or until the asparagus is tender. Remove from the oven and sprinkle the Parmesan cheese evenly over the asparagus. Return to the oven for 5 more minutes, or until the cheese starts to brown and crisp. Serve immediately.
Notes:
The cooking time can vary according to the thickness of the asparagus you choose. If the spears are quite thick, you might need to cook them longer than 25 minutes before topping with the cheese.
