Roasted Asparagus with Grated Parmesan and Fresh Black Pepper
I love roasted vegetables, especially in the colder months when I am already using my oven for other things like baking bread. For the recipe below, grated parmesan cheese is added to the asparagus prior to roasting.You can eat these by themselves as a quick afternoon snack, or serve them alongside a more substantial meal. If you like asparagus and parmesan cheese, you will enjoy this dish.
Ingredients
- 1 bunch of asparagus (woody stems cut off and discarded)
- 1 Tbsp sunflower seed oil
- ¼ tsp red pepper flakes
- ¼ tsp Kosher salt
- ¼ cup freshly-grated parmesan cheese
- A few grinds of fresh black pepper
Instructions
- Preheat the oven to 450˚F.
- Remove the woody ends from the asparagus.
- Place the asparagus on a sheet tray lined with parchment paper.
- Drizzle the asparagus with some sunflower seed oil, and add some red pepper flakes and Kosher salt.
- Sprinkle the finely-grated parmesan cheese over the asparagus.
- Roast the contents on the sheet tray in the oven at 450˚F for roughly 9-11 minutes, or until the cheese is fully melted and the asparagus are cooked.
- Remove from the oven, and add some freshly-ground black pepper.
- Serve immediately.
Notes
For very finely grating cheese and zesting citrus fruits, consider getting yourself a handheld grater made by brand Microplane—this is what you’ll see in many professional kitchens.
Roasted asparagus are best when eaten right out of the oven, after you’ve added the freshly-ground black pepper, while the grated toasted cheese is still warm and crispy.
Roasted asparagus are best when eaten right out of the oven, after you’ve added the freshly-ground black pepper, while the grated toasted cheese is still warm and crispy.