Tuesday, February 15, 2011

Parmesan Asparagus

parmesan-asparagus

So simple, so tasty.

Break off the woody end of each asparagus spear. (I find that it will snap in the right place if you just hold one end in each hand and.. snap.) Halve, and place, cut side down, in a roasting tin. Drizzle with olive oil. Bake at 200°C for ten minutes. Grate some parmesan, and sprinkle on top of the asparagus. Bake for a few more minutes, until the cheese is bubbling. And serve. Yum!

8 comments:

catering ny said...

Asparagus is one of the most expensive veggies. As you can see there are lot of people love asparagus because it was delicious.

matarkivet said...

Perfekt! Har lite sparris over sen igar, sa ska helt klart prova detta! :)

Li said...

Detta är mitt absoluta favoritrecept med parmesan! Vi brukar grilla den i grillpannan, sen hyvla määngder med parmesan över och toppa med lite citron. Så himla gott tillbehör ill lax och en köttbit, i all sin enkelhet =)

Gaviota said...

Hej Anne,
I am sure you posted about this somewhere else in your blog but I'd really like to know what Nikon camera (and which lenses) you are using for this blog. I am looking into buying one myself and I am looking at all the options. Tack!

Pille said...

One of my favourite ways to prepare asparagus (though I don't bother with halving the spears). Yummy!

Anne said...

Pille - I usually don't halve but was a but pressed for time and thought it'd be even faster. :)

Gaviota, great idea! I'll prepare a post on that!!

Norma Iris Vidal said...

Next I get it on sale, I'll have to try this simple recipe, thanks.

passingthethyme said...

Looks soo delicious !
Asparagus is definitely one of those evegetables that you can just throw in the oven and remove a masterpiece. No real work required and yet all the gratification in the world after it's been baked ! Simply perfection : )