DESCRIPTION
Get this delicious appetizer recipe for quick-roasted asparagus with Parmesan cheese. It’s a crowd-pleaser as a finger food or plated.
Listen to learn how to make this recipe, along with some great tips from Christine:
[sc name="roastedasparagusrotd"][/sc]Ingredients
Scale
- 1 lb. of medium-thickness asparagus, trimmed, washed and dried
- 2 Tbsp. olive oil, divided
- 1/4 tsp. salt
- 1/4 tsp. coarse black pepper, divided
- a 3 or 4 ounce wedge of Parmesan cheese (you’ll only use about half of it but you need a nice-sized one like this to get the grabbable strips of cheese off of it)
- 1/2 tsp. coarse sea salt
Instructions
- Preheat oven to 450ºF.
- Lay the asparagus in a single layer on a large pan. Drizzle with 1 tablespoon of the olive oil and sprinkle with the table salt and 1/4 teaspoon of the black pepper. Toss it all around to coat.
- Roast uncovered for 5 minutes, until asparagus is the greenest of greens and just yields to the tines of a fork. You might be tempted to let it stay in there for another minute or two. I advise against it. If the asparagus softens too much it will not be as bright or as crisp.
- Remove the pan from the oven and let the asparagus come to room temperature on the pan. This will allow them to continue to cook just a tiny bit more.
- Leave them at room temperature for up to an hour or cover and transfer to the fridge for up to 4 hours.
- Transfer the asparagus to a serving plate making sure that their tips all point in the same direction (this is just because they look prettiest this way). Use a potato peeler to shave 20-30 big stripes of Parmesan onto the asparagus. Tuck some of the Parmesan down under the asparagus so that it is evenly distributed and not all piled up on top.
- Drizzle everything with the remaining 1 tablespoon of olive oil and sprinkle with the remaining 1/2 tsp. of coarse black pepper and with the sea salt. Take the platter to your guests and immediately serve some asparagus and cheese onto your own plate and then pick up a piece or two with your fingers so that they know it’s ok to eat it with their fingers.