Roasted Asparagus

Roasted asparagus is one of those things that’s so easy to fix you’d think directions would be unnecessary but I’m writing this with the assumption that there might, just might be a desperate person out there who doesn’t know how to make roasted asparagus and I’m saving the day.

I’m such a rock star. Well, a rock star without any groupies.

Without further ado (or photos because my damned camera is broken) I give you:

Roasted Asparagus

1 bunch of asparagus, rinsed, * woody ends removed
1 small very thinly sliced shallot
1 to 1-1/2 tbl. olive oil
Kosher salt to taste
Cracked black pepper to taste
2 tbl. grated parmesan cheese (not the canned pizza kind)

Preheat the oven to 400 degrees.

Lay the asparagus in a single straight layer across a baking sheet. Sprinkle the shallot over the asparagus. Drizzle the olive oil over the asparagus and shallot, sprinkle with the kosher salt and pepper and using your hands toss to coat everything evenly.

Bake for 20 minutes. Remove from the oven and sprinkle with parmesan.

*To remove the woody ends from asparagus hold one end of the stalk in one hand and the other end in the other hand. The stalk will break where the woody part ends. Line up the rest of the asparagus and cut the whole bunch at this same length.