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Check out How to Select, Store, and Cook Asparagus. Check out more of Linda's great Asparagus Recipes. Don't forget to check out my Cabernet Filet Mignon dinner menu and Grilled Rack of Lamb with Pinot Noir Marinade Dinner Menu which includes Roasted Asparagus Parmigiano.
Roasted Asparagus Parmigiano
2 pounds
asparagus stalks, washed and trimmed
Coarse salt or sea salt Coarsely ground black pepper Use a vegetable peeler, shave curls off the Parmigian-Reggiano cheese. Snap or cut off the tough ends of the asparagus. Arrange asparagus in a single layer in a shallow baking pan. Blanch the asparagus in lightly salted boiling water for approximately 3 minutes or until crisp-tender; do not overcook. Remove from heat and refresh under cold water; drain well Toss asparagus with just enough olive oil to lightly coat. Arrange asparagus on a serving platter or individual serving plates. Sprinkle coarse salt, pepper, and Parmigiano-Reggiano cheese curls over the top of the asparagus. Makes 4 servings.
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This is my favorite way to prepare and serve fresh Spring asparagus. It is so simple and so good!