Mealtime Monday - Roasted Asparagus

Ok, while not a meal, this makes a delicious side dish. Well, I could make a meal of it. Or better yet, instead of just a side dish, add it to cooked angel hair pasta with some olive oil!

The recipe and photo are from Food Network Kitchens.

Ingredients

2 bunches medium asparagus
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
Freshly ground black pepper
Grated or shaved Parmesan, optional

Directions

Preheat the oven to 450 degrees F.

Trim the woody ends from the asparagus, usually about 1 1/2 inches. Lightly peel the remaining stalks (not always necessary, but more of a personal preference). Spread the spears in a single layer on a baking sheet, drizzle with olive oil, sprinkle with the salt and pepper, and roll to coat thoroughly. ---> Actually if you just hold the asparagus tip between your fingers of one hand and bend the stalk from the other end, the stalk will break naturally at just the right point, leaving you with only tender asparagus.

Roast the asparagus until lightly browned and tender, about 8 to 10 minutes, giving the pan a good shake about halfway through to turn the asparagus.

Arrange the roasted asparagus on a serving platter and top with some Parmesan. Serve warm or at room temperature.

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