When I met my husband, he was convinced that asparagus was the most disgusting, slimy, revolting vegetable on the planet. “You've never had my asparagus,” I told him. He'd only eaten asparagus out of a can, soggy and salty and mush. That is no way to eat any vegetable, but especially fragile asparagus spears. The best way to eat it is freshly cut from the garden, drizzled with olive oil, and roasted. You can find the details of that roasting method in my egg and asparagus salad post. This recipe takes my favorite method and makes it even more appealing than I thought was possible, and it's no more difficult than the original.
Garlic Roasted Asparagus with Parmesan Cheese
Trim the asparagus spears where the tender portion meets the more fibrous stem. One way to do it is to bend each spear individually and see where it breaks, but that takes entirely too long for me. I just eyeball it and see where it cuts most easily. After they've been trimmed, I cut the asparagus into 2-inch pieces.
Spread the cut asparagus in a single layers in a jelly roll or 9x13 pan.
Press the garlic over top of the asparagus. If you don't have a garlic press, mince the garlic and sprinkle it over the asparagus.
Sprinkle olive oil over the asparagus and garlic.
Top the whole thing with Parmesan cheese.
Roast the veggies at 425 for 12 to 15 minutes, until the asparagus is crisp-tender and the cheese is melted.
My asparagus-hating husband adores it cooked this way.
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