Roasted asparagus with shaved parmesan
1½ pound(s), tough stems snapped off
⅛ tsp, or to taste
⅛ tsp, coarsely ground, or to taste
1 oz, aged-variety such as Parmigiano Reggiano, at room temperature
- Preheat oven to 425ºF.
- Spread asparagus in a single layer on a nonstick baking sheet; drizzle with oil. Roast, shaking pan once or twice during cooking, until asparagus is fork-tender, about 10 to 15 minutes (varies greatly depending on thickness of spears).
- Remove from oven and arrange asparagus on a serving plate; sprinkle with salt and pepper. Using a paring knife or microplane, cut paper-thin slices of cheese and arrange over asparagus. Yields 1/4 of asparagus and cheese per serving.