Pick smooth, unwrinkled stalks with tightly closed tips. Thicker, meatier stalks are usually sweeter, but just as tender as the thin ones.
•1. Preheat to 425 degrees.
•2. Prepare 1-1½ pounds medium-thick asparagus. Wash and break off ends opposite head and discard.
•3. Place on a rimmed cooking sheet and toss with 2 t. olive oil; kosher salt and ground pepper.
•4. Roast until lightly browned (9-12 minutes depending upon thickness and your taste). Then, sprinkle Parmesan cheese over asparagus and serve immediately. (Freshly ground Parmesan cheese is best, but Kraft 100% Grated Parmesan Cheese works.)
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