Roasted Pencil-thin Asparagus

By • November 29, 2011 0 Comments

3 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: It's not that I'm against portly asparagus. It has its place in hearty soups and stews. But pencil-thin asparagus is so delicate and beautiful with a flavor to match, that I can't help but grab a bunch when they are in season.Tammy @speckleofdirt

Advertisement

Serves 4-6

  • 1 bunch pencil thin asparagus
  • 2 dashes sea salt
  • 1 dash pepper
  • 1 tablespoon parmesan cheese
  • 1 1/2 teaspoons hazlenut oil (or evoo or sesame)
  1. Wash, trim off 1", and peel asparagus stem to reveal a beautiful green interior. This is tedious, but will look so lovely. Put on a baking sheet, add salt, pepper and oil. Mix it up with your hands.
  2. Bake in a 400 degree oven for 7 minutes. When they are done, sprinkle with parmesan cheese. Serve immediately.
  3. Variation 1: For an elegant presentation, you could wrap the asparagus in green onion that has been dipped in hot water to make it pliable. Create a bunch for each guest. Just make sure to turn them over half way through cooking.
  4. Variation 2: If you have any asparagus left over, chop them up for a simple and elegant salad of greens, tomato, red onion, goat cheese and homemade vinaigrette.

More Great Recipes:
Vegetables|Side Dishes|Asparagus