Hi there– It’s hard to go wrong with asparagus. Fresh and crunchy– it tastes like spring. Here’s a savory version we had for dinner last night with a rosemary & tomato pork dish. It’s nice that it only takes 15 minutes start to finish — and it shared the hot oven with the pork and some sturdy bread. I’m hoping you will like it as much as we did…
1 bunch medium size asparagus*
1/2 cup parmesan, grated
salt and freshly ground pepper, to taste
1/4 cup pine nuts
Break off the woody ends of the asparagus and discard. Lay the asparagus closely side by side on a baking sheet. Sprinkle parmesan over the asparagus and then the salt and pepper.
Put them into a 425 degree oven for 5 minutes. Then take them out sprinkle on the pine nuts and bake 5 minutes more. Enjoy!!
*I usually love the smallest, pencil thin asparagus, crisp and tender, but for roasted, the medium thick stalks hold up better.