Baked Asparagus with Parmigiano-Reggiano
Roasted cheesy asparagus livened up with a few special touches.
Ingredients:
- 1 lb. asparagus
- 1 T. The Olive Tap’s 100% Extra Virgin Olive Oil (your favorite)
- The Olive Tap’s Himalayan Pink Sea Salt, to taste
- The Olive Tap’s Gourmet Grind Black Pepper
- 1/3 C. shaved Parmigiano-Reggiano
Directions:
Preheat oven to 400 degrees F.
Snap off the tough bottoms of the asparagus and discard. Wash spears, pat dry and place in a 13 x 9 baking dish. Pour the olive oil over the asparagus and roll until evenly coated. Arrange asparagus in a single layer and season with salt and freshly ground pepper. Cover dish with foil and bake 15 minutes until asparagus is tender when pierced with the tip of a knife. Remove from oven.
Quickly scatter the slivers of parmesan over the asparagus and return the dish to the oven, uncovered. Continue baking just until the cheese softens, about 2-3 minutes. Serve immediately.
Serves 4
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