- 1 lb. asparagus tough ends snapped off
- 2-3 tablespoons olive oil
- Salt to taste
- Freshly ground black pepper to taste
- 1/4 cup freshly grated Parmigiano-Reggiano
Ingredients
- Preheat oven to 400°
- Toss the asparagus with the olive oil, salt, and pepper. Roast for 8-10 minutes.
- Serve cold with Parmigiano-Reggiano
Search or Browse Recipes
Course
Cuisine
Occasion
Theme