Simple roasted asparagus topped with a generous sprinkle of freshly shaved Parmesan cheese – it’s a side that’s delicious for brunch, lunch, or dinner.
This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
Today’s post is a simple one – one of my favorite ways to prepare asparagus. Dressed simply in olive oil, salt and pepper, the asparagus is roasted (or sauteed or grilled depending on my mood and the weather) and then topped with fresh Parmesan cheese. Yum! The simple fixing allows the spring vegetable to shine, whether you serve as a brunch, lunch, or dinner side dish. Pair it with a frittata or some roast chicken, and you have a satisfying, delicious meal.
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Roasted Asparagus & Parmesan
Simple roasted asparagus topped with a generous sprinkle of freshly shaved Parmesan cheese – it’s a side that’s delicious for brunch, lunch, or dinner.
Ingredients
- 1 bunch asparagus
- 1 Tbs. good quality extra virgin olive oil
- 1/4 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 1 oz. freshly shaved Parmesan cheese
Instructions
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Preheat oven to 425F. Line a baking sheet with aluminum foil and set aside.
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Rinse asparagus and pat dry. Snap off bottoms. The bottom should snap off naturally.
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Toss asparagus with olive oil, salt, and pepper, adding more if needed. Spread out in a single layer on prepared baking sheet. Bake for 15 minutes, until asparagus are cooked to desired degree of doneness.
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Transfer to a serving dish. Top with shaved Parmesan cheese (I used a microplane grater).
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Serve hot.
Recipe Notes:
- This recipe serves 4 as a side dish.
- I roasted the asparagus for 15 minutes, for asparagus that was a still a bit crunchy. Cook longer if you prefer no crunch to your vegetable.
- If you can find Michigan Asparagus, I’d recommend it – it’s just now showing up in markets. The season runs from mid-May to early June. Michigan Asparagus, one of the #BrunchWeek sponsors, is the largest as well as one of the only domestic production regions for U.S. grown asparagus.
- Feel free to add additional Parmesan after serving. You can never have too much. 😉
A Books n’ Cooks Original.
Take a look at what the #BrunchWeek Bloggers are creating today!
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Carrot Grapefruit Smoothie from Rants From My Crazy Kitchen
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Antipasto Salad from Cooking with Carlee
Egg & Asparagus BLT Salad from Sweet Beginnings
Spring Brunch Veggie Tray from Wholistic Woman
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California Club Omelet from The Barbee Housewife
Quick & Easy Cheesy Cheddar Asparagus Frittata from 4 Sons ‘R’ Us
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Canadian Bacon, Egg & Asparagus Quesadilla from Kudos Kitchen by Renee
BrunchWeek Fruits, Vegetables and Sides:
Asparagus Fried Rice from Tara’s Multicultural Table
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Roasted Asparagus with Parmesan from Books n’ Cooks (above!)
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