Can be served with greens or a with a layer of prosciutto.
- 6 thin spears asparagus, trimmed
- 1 1/2 cups Parmigiano Reggiano cheese, freshly shredded
- Olive oil
- Freshly ground black pepper
Preparation time 5mins
Cooking time 15mins
Adapted from keyingredient.com
Preheat the oven to 400°F. Line a baking sheet with a silicone mat (such as Silpat) or parchment paper.
Arrange the asparagus spears in a single layer in an asymmetrical pattern, leaving an inch or two between spears.
Sprinkle about 1/3 cup shredded cheese over each spear, leaving the tips exposed but covering the rest of each spear with cheese. Brush the tips with oil and sprinkle generously with freshly ground black pepper.
Bake until bubbly and starting to brown, rotating once if necessary, about 6-7 minutes.
Cool until the cheese crisps up. Break apart and eat immediately.