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Roasted Parmesan Asparagus

If you find yourself with a small knob of parmesan cheese lying around your
fridge, try microplanning the cheese and adding it to asparagus before roasting in
the oven! The cheese melts on top of the asparagus and provides some added crispiness.
A Microplane is an incredibly useful kitchen tool—you can zest citrus, grate cheese, or even grate nuts on top of your salads! The tool is specifically designed to provide shavings that are much finer than what you are able to achieve using a larger-sized box grater.
If you are inclined, you can grate parmesan cheese right onto parchment paper by
itself and add it to the oven—the cheese will melt and turn into a parmesan crisp!
You can use any hard grating cheese you like here, if you don’t have parmesan.

Ingredients

  • 1 bunch of asparagus (bottoms trimmed off)
  • 2 tsp sunflower seed oil
  • A sprinkle of Kosher salt
  • A few grinds of fresh black pepper
  • 2 oz parmesan cheese (finely grated with a Microplane)

Instructions 

  • Preheat the oven to 450˚F.
  • Trim the woody ends off the asparagus stalks.
  • Toss the asparagus with the sunflower seed oil, Kosher salt, and freshly-ground black pepper.
  • Arrange the asparagus on a parchment-lined sheet tray, and grate the parmesan cheese over the top.
  • Roast in the oven at 450˚F for roughly 12 minutes, or until the cheese is melted.
  • Remove the asparagus from the oven and serve immediately.

Notes

These asparagus are best eaten right out of the oven.