Quick and Easy Roasted Asparagus

Now that we’re back to work here at a glass of milk, dinner is all about keeping it simple.  You’ll see a couple of recipes here over the next few days that are some of the easiest things I know how to make.  And funny enough, they’re also some of the best.

As I started making this asparagus dish last night, I realized I have never posted it.  How is that possible?  In the few short months since I’ve had this blog, I must have made it dozens of times.  This is the recipe that changed the way I feel about asparagus.  I never knew how much I loved those spiky, green stalks until I prepared them like this.  I think I haven’t posted this dish yet because I don’t even think about it anymore.  It’s no longer a recipe to me, just something I throw together.  If you are one who needs specific amounts and precise directions though, there are many who have their take on it.

Here’s what I do…

Preheat the oven to 400.

Wash a bunch of asparagus quite well.  You don’t want it to be gritty.

Snap off the bottom ends of the asparagus.  If you don’t use asparagus often, you might not know that snapping off the bottom of the asparagus rids you of the tough, woody end.  Somehow, nature figures out a way to make it snap at the perfect breaking point, keeping only the flavorful tips and stems.

Lay the asparagus in a single layer on a rimmed baking sheet (jelly roll pan).

Drizzle the asparagus with extra virgin olive oil.

Drizzle with balsamic vinegar.

Sprinkle with salt.

Sprinkle with pepper.

Use your hands (or two utensils, if you’re not ready to get down and dirty with your food) to toss the asparagus on the sheet, making sure to coat each stalk with the oil and vinegar.

Toss the sheet in the oven for 10 minutes.  If your stalks are on the thin side, they’ll be finished.  If you like ‘em thick, you’ll need anywhere between 2-5 minutes more.  I’ve seen some mega-asparagus out there.

Sprinkle some freshly grated Parmigiano Reggiano cheese on top of the asparagus, and pop it back in the oven for another minute or two, just till the cheese is melted.

*I’ve been known to skip that step second trip to the oven and just let the cheese melt from the heat of the asparagus.

Serve with your favorite starch or protein.  This is one versatile veggie.  I’ve matched this with pork, salmon, chicken, pasta and more.  In fact, I’d be hard-pressed to find a dish I wouldn’t pair with this asparagus.  I put it on many-a-weeknight table and I serve it at holiday meals.

And yes, I know asparagus isn’t exactly in season right now, but I can’t wait till spring.  Sorry!