Ingredients
- 2 bunches medium asparagus
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- Grated or shaved Parmesan, optional
Directions
Preheat the oven to 450 degrees F.
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 the 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. Serve warm or at room temperature.
Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
Photo: Roasted Asparagus Recipe



















Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 60 reviews
By quickandeasy123
on June 28, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
The aspargus was salty and tender. It was a grate complement to the talipa.
By riley14_11745075
High Springs, FL
on April 24, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
So easy - amazing tast and texture!
By coleyk
on April 23, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
These were amazing! made em for Easter dinner tonight..everyone absolutely loved them! and talk about easy!
Read all 60 reviews