Oven-Roasted Asparagus and Parmesan
Medium-sized stalks of asparagus work best for this recipe. The pencil-thin stalks tend to burn at the tips and the thick stalks require peeling.
Serves: 4Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy
- 1½ lbs. asparagus, bottoms trimmed
- 1 Tbsp. olive oil
- ½ tsp. salt
- ¼ tsp. ground black pepper
- ¼ cup shaved Parmesan
- 2 tsp. balsamic vinegar
- Preheat oven to 450°F.
- In a large mixing bowl, combine the asparagus, olive oil, salt, and pepper. Toss to evenly coat the asparagus. Line a baking sheet with parchment paper and lay out the asparagus in a single layer.
- Bake until crisp-tender, about 10 minutes, depending on the thickness. Transfer to a serving platter, sprinkle the cheese on top and drizzle with balsamic vinegar.