Sometimes it's just so simple. Usually I steam my asparagus and then smother it in mayonnaise. I LOVE asparagus dipped in mayonnaise. Almost as much as I love most of my veggies smothered in butter. So even though this dish was something very simple, neither Mr. L nor I had ever thought to do asparagus this way.
When fresh spring asparagus hit the stores (here, in early February) I had to buy them. They were on sale and they were so cute because they were such little thin stalks. I'd like to say that I looked specifically for this recipe or hunted through tons of cookbooks but honestly? The Ferry Building Farmers' Market cookbook had fallen to the floor so I picked it up and went "hmmm...fresh vegetables, maybe I'll find something for asparagus here".
Amazing how something this simple tasted so good. Just the simple act of roasting the asparagus instead of steaming gave this such a great flavor. Mr. L mentioned that he usually doesn't like shaved Parmesan on things but that it worked perfectly with this dish. Frankly I think I'll probably be roasting my asparagus from now on.
This was super simple to make. It isn't the best photo though. It was another case of digging into the dish and then realizing I hadn't taken a photo yet. I didn't want to take up valuable "still warm from the oven" time by fussing with this to make it look better. I just dumped the Parmesan on and took the photo.
ROASTED ASPARAGUS
1 pound asparagus spears, tough ends snapped off and spears peeled
Extra virgin Olive Oil for drizzling
Salt and freshly ground black pepper
Parmigiano-Reggiano cheese for serving
Preheat the oven to 400 degrees F.
Arrange the spears in a single layer on a rimmed baking sheet. If your asparagus spears vary in size, separate them into piles of thick spears and skinny spears and keep them divided on the baking sheet. This makes it easy to remove the skinny ones first, as soon as they are ready. Drizzle with olive oil and season with salt and pepper.
Roast until the ends are easily pierced with a knife, about 7 minutes for skinny spears and 10 minutes for thick ones. Transfer to a serving platter, drizzle with a little more olive oil, and, using a vegetable peeler, shave some cheese over the tips. Serve hot. Serves 4.
Note: I didn't bother peeling the spears as they were pretty tender. I also didn't separate into "thick and thin" and even though the spears were various sizes they all still came out good.
I like the picture.
This sounds good. I like the shaved Parm on top.
We usually just steam the asparagus, then chill it down in ice water. I love a little acid with it, though.
Posted by: Emiline | May 25, 2008 at 10:35 PM
i prefer roasted asparagus over any other preparation (disclaimer: i've never had it dipped in mayo...), and i think you're onto something with the parmesan cheese. 'twould be well-worth the urine stench. :)
Posted by: grace | May 26, 2008 at 02:52 AM
Your roasted asparagus looks wonderful, and the Parmesan shavings simply complete it!
Posted by: Miri | May 26, 2008 at 12:08 PM
Parmesan and asparagus? Never heard of it til now but it sounds pretty good... actually, anything with asparagus sounds good! Ha. Thanks for sahring and for the comment on my blog :)
Posted by: Isa | May 26, 2008 at 01:21 PM
Oh man I am a mayo-asparagus person too! But roasted is so much better for us.
Posted by: noble pig | May 26, 2008 at 03:02 PM
I have roasted the asparagus before but never added the shaved parm - thanks for the tip!
Posted by: zoomie | May 26, 2008 at 07:54 PM
I have roasted the asparagus before but never added the shaved parm - thanks for the tip!
Posted by: zoomie | May 26, 2008 at 07:54 PM
Mmmm...looks good. I have been "into" grilling my asparagus on the bbq lately. Also very yummy!
Posted by: Jan | May 27, 2008 at 04:50 AM
Oh yes it's always sooo good roasted. I never like it as a young kid but rescently I tried it and it was wonderful. So now I get it and roast it all the time. I also add pinenuts when roasting sometime just something different. Love your page.
Posted by: Jen | May 27, 2008 at 08:34 AM
This is how I've been doing asparagus for the past few years, suggested by a retired caterer friend. Olive oil, bit of sea salt, lots of black pepper. And it's OK if it's a bit overcooked.
Posted by: andrea | May 27, 2008 at 11:48 AM
oh, yum!!!
Posted by: barbie2be | May 27, 2008 at 06:53 PM
I am passing this recipe onto my guy to try. Oh how I love a good grilled asparagus. Yum!!!
Posted by: Jeanette | June 05, 2008 at 06:57 PM