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Roasted Asparagus


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  • 2 bunches medium asparagus
  • 2 tbsp. extravirgin olive oil
  • 1/2 tsp. kosher salt
  • freshly ground black pepper
  • grated parmesan cheese


Servings 4


Step 1

Preheat oven to 450 degrees.
Trim the woody ends from the asparagus, usually about 1 1/2 inches. Lightly peel the remaining stalks. Spread the spears in a single layer on a baking sheet. Drizzle with oil, salt and pepper. Roll to completely coat. Roast the asparagus until lightly browned and tender, about 8-10 minutes, giving the pan a good shake about halfway through. Serve with cheese on top.

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