I love Ina Garten (Barefoot Contessa). Her food always looks and tastes amazing! This is from her Family Style cookbook. It has become my go-to recipe for asparagus as a side dish. Enjoy!
2 1/2 lb fresh asparagus (I only use 1 lb for our family of 4)
Olive oil
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/2 cup freshly grated Parmesan cheese
lemons cut into wedges, for serving
*The ingredient amounts are based on the use of 2.5 lbs of asparagus. As I said, I only use 1 lb for my family. I don't measure the rest of the ingredients. I just sprinkle and drizzle.
Preheat the oven to 400 degrees.
If the stalks of asparagus are thick, peel the bottom half of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15-20 minutes, until tender. This will depend on how thick your asparagus is. Thinner stalks will not take as long. So keep an eye on them as cooking time may vary. You don't want to over cook them, as they will turn mushy. Sprinkle with the Parmesan cheese and return to the oven for another minute (just to melt the cheese). Serve with lemon wedges.
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