Roasted Asparagus Parmesan

Does the thought of eating asparagus make you cringe?  Growing up it was one of the vegetables I refused to eat.  Then a few years ago I happened to get a free bunch of asparagus.  I'm an adult, I thought.  I don't need to have a phobia of green vegetables.  I can eat this.   Problem was, I had no idea what to do with it.  After some experimenting I found a recipe that is perfect to convert you to being an asparagus eater.  Parmesan gives great flavor without making the flavor of the asparagus.

Asparagus season starts soon.  Depending on where you live it normally comes in season between March and May.  The season is short and if you wait until summer you will probably be eating old asparagus that was grown far from you.

Roasted Asparagus Parmesan

1 Bunch Asparagus (about 30 stalks)
1 tablespoon butter, melted
1 tablespoon olive oil
Kosher salt and fresh cracked pepper to taste
1/2 cup fresh grated parmesan

Wash your asparagus and trim the bottoms of each stalk.  If you care about getting your stalks all the same length, just line up the tops and cut the bottom inch or so off all at once.  Pour the melted butter and olive oil into a plastic bag.  Place the asparagus in and shake to get them evenly coated.  Alternatively you can brush the spears with the oil butter mixture but I find the bag method a lot easier.

Place the coated asparagus on a baking sheet sprinkle with fresh cracked black pepper and a tiny bit of kosher salt.  Remember that the parmesan that you will be adding later is salty so don't over do it on  the salt.  Roast the asparagus in a 400 degree oven for about 10 minutes, maybe a few minutes longer or shorter depending on how thick your spears are.  When asparagus is crisp tender turn off the oven,  sprinkle parmesan over the asparagus and then return to the oven for a few minutes so that the cheese melts. Pin It