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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This dishes goes with any kind of main dish. To snap off the woody bottoms, hold asparagus, one at a time, near the cut end and snap it like kindling. Mother Nature saw to it that the asparagus breaks in just the right spot, save the ends for stock. Ingredients:
2 bunches asparagus, washed, snap off the tough white bottoms, towel dried |
1 to 2 tablespoons olive oil |
coarse grained salt and cracked black pepper |
1 fresh lemon slices & zest |
freshly grated parmesan cheese |
Directions:
1. Preheat oven to 400 degrees F.
2. Place asparagus in a large plastic bag. Toss asparagus with oil, salt and pepper
3. Place the asparagus in a single layer on a cookie sheet.
4. Bake until tender or crunchy depending upon your preference, about 12 to 20 minutes.
5. Toss cooked asparagus with fresh lemon, plate and garnish with thin curls of Parmesan.
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