I occasionally like to make this as a side dish to a great meat course, HOWEVER, let me tell you how I really like this...After you complete the recipe (when the asparagus and cheese are all happy and have made friends with each other), put the finished product into a food processor and blend it - instant roasted asparagus with parmigiano tapenade. That, and a nice piece of bread, and you are living the good life. Mangia Bene!
Ingredients:1 Large Bunch of Asparagus, bottom 2 inches trimmed off
2 Tbsp of Olive Oil
¼ cup of Freshly Grated Parmiggiano Reggiano
Salt and Pepper to taste
Lemon, optional
2 Tbsp of Olive Oil
¼ cup of Freshly Grated Parmiggiano Reggiano
Salt and Pepper to taste
Lemon, optional
Process:
1) Preheat the oven to 425 degrees.
2) Lay the asparagus in a single layer on a large baking sheet and toss them around in the olive oil.
3) Season with salt and pepper and pop them in the oven and let them roast for 10 to 12 minutes.
4) Remove from the oven and sprinkle the cheese evenly over the top. Place them back in the oven and let them roast for 2 more minutes.
Serve with a squeeze of lemon.
2) Lay the asparagus in a single layer on a large baking sheet and toss them around in the olive oil.
3) Season with salt and pepper and pop them in the oven and let them roast for 10 to 12 minutes.
4) Remove from the oven and sprinkle the cheese evenly over the top. Place them back in the oven and let them roast for 2 more minutes.
Serve with a squeeze of lemon.
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