Asparagus with evoo (extra virgin olive oil), Parmesan and Garlic! Yum! I have grown to love asparagus over the years. Adding a few basic ingredients turns this simple vegetable into a pleasing side dish. If possible, buy local and fresh.
Preheat your oven to 500’F. Wash the asparagus thoroughly. Break the stems at the lower part with a little “bend pressure”. They have a natural break. Discard the stems. Rinse and pat dry.
Add the asparagus to a pan and drizzle the oil over the asparagus. Sprinkle with salt and pepper. I like to add red pepper flakes to most of my dishes – I love the nice balanced heat. Add garlic and 1/2 of the Parmesan cheese.
Stir or mix with tongs to ensure the asparagus are evenly coated. Bake the asparagus for approximately 8 minutes. Depending on the size, it may take a minute more or less. Watch carefully as you don’t want to overcook the asparagus. You want them slightly tender when you pierce them with a fork (not mushy or too soft).
Remove from the oven and sprinkle with the remaining Parmesan cheese. We made Korean Short Ribs and Sauted Kale to go with the asparagus (recipes to follow soon).
PREP TIME 10 mins
COOK TIME 8 mins
TOTAL TIME 18 mins
Serves: serves 4
1 bunch fresh asparagus
4 garlic cloves finely chopped
2 tbsp extra virgin olive oil (aka evoo)
1 tsp pepper and pinch of salt
¼ cup grated Parmesan cheese
LET'S DO THIS!
Preheat oven to 500’F
Clean and break asparagus stems (natural break)
Add asparagus to pan/sheet
Sprinkle oil,salt and pepper
Sprinkle ½ of the Parmesan cheese
With tongs or hands, mix to ensure the asparagus is evenly coated
Spread evenly on the pan/sheet
Bake for approx. 8 minutes (depending on the size of the asparagus)
Sprinkle remaining Parmesan cheese over the cooked asparagus