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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
- 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)
- 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.
- Bake in a 400 degree oven for 7 minutes. When they are done, sprinkle with parmesan cheese. Serve immediately.
- 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.
- 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.