Oven-roasted Asparagus Recipe

Oven-roasted Asparagus

from Olive Oil: From Tree to Table by Peggy Knickerbocker

Ingredients:

1 pound slender to medium asparagus, tough ends broken off
3 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
Salt and freshly ground pepper to taste
1/4 cup grated Parmesan cheese

This and many other wonderful recipes may be found in Peggy Knickerbocker's
Olive Oil: From Tree to Table
from Chronicle Books

Something magic happens to vegetables when they are roasted. Their flavors sweeten and intensify. This method takes about the same time as steaming, but it is easier and the results are tastier.

Preheat an oven to 500 degrees F.

In a glass baking dish, arrange the asparagus in a single layer. Drizzle with the olive oil. Roast for 10 minutes. Test 1 spear; if it is not tender, roast for a minute or two longer. If it is tender, dribble the vinegar into the dish and shake the dish so that all the asparagus are coated with both the oil and vinegar. Season with salt and pepper. Using tongs so that most of the oil drips off, transfer the asparagus to a platter. Sprinkle with Parmesan. Serve immediately or at room temperature.

Serves 4