Parmesan Roasted Asparagus

By cacelias

Italians often eat their vegetables as "antipasti", that is, before the main course. This is delicious and super easy to make.

Recipe from Ina Garten, "Barefoot Contessa Family Style"

Ingredients

• 2 1/2 pounds fresh asparagus (about 30 large)
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup freshly grated Parmesan cheese
• 2 lemons, but in wedges, for serving

Preparation

Step 1

Preheat the oven to 400 degrees.

If the stalks of the asparagus are thick, peel the bottom half of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges.