Roasted Asparagus

By Booper-2

by Melissa Hamilton and Christopher Hirsheimer

Ingredients

• 24 large asparagus spears (about 2 pounds), trimmed and peeled
• Extra-virgin olive oil
• Coarse sea salt and freshly ground black pepper
• Aged balsamic vinegar
• Parmesan, for shaving

Preparation

Step 1

Preheat oven to 400°F. Arrange asparagus
spears in a single layer on a large rimmed
baking sheet. Drizzle oil over asparagus and
turn to coat. Season with salt and pepper.
Roast, turning occasionally, until lightly
browned and just tender, 18-20 minutes.

Transfer asparagus to a platter. To serve,
drizzle vinegar over hot asparagus and use
a vegetable peeler to shave Parmesan over
the spears.