Roasted Asparagus with Parmesan
- 1 thick slice good-quality bread (about 1 ounce)
- 1 small chunk Parmigiano-Reggiano cheese (about 1 ounce)
- 1 1/2 pounds thin asparagus, more or less
- 3 tablespoons butter, extra virgin olive oil, or a combination
- Salt and freshly ground black pepper
- Preheat the oven to 500F; while its preheating, put the bread in there and check it frequently until it is lightly toasted and dry.
- Coarsely grind or grate the bread and cheese together (a small food processor is perfect for this)if possible, keep the crumbs from becoming as fine as commercial bread crumbs.
- Rinse the asparagus and break off the woody ends.
- Lay them in a baking dish that will accommodate them in two or three layers.
- Toss with bits of the butter and/or oil, sprinkle lightly with salt and pepper, and put in the oven.
- Roast for 5 minutes, then shake the pan to redistribute the butter or oil.
- Roast for another 5 minutes, then test the asparagus for doneness by piercing a spear with the point of a sharp knife; it is done when the knife enters the asparagus but still meets a little resistance.
- You can prepare the recipe in advance up to this point up to a couple of hours before serving; allow the asparagus to sit at room temperature during that time.
- Turn on the broiler and put the rack as close as possible to the heating element.
- Sprinkle the asparagus with the crumbs and carefully brown the topit will take only a minute or two.
- Serve the asparagus hot or at room temperature.
- Roast Asparagus with Soy and Sesame: Omit the bread and cheese.
- Use 1 tablespoon peanut oil in place of the olive oil or butter.
- Halfway through the roasting, add 1 tablespoon soy sauce to the asparagus.
- Top with about 2 tablespoons sesame seeds; run under the broiler until they begin to pop, about 1 minute.
- Finish with a sprinkling of soy sauce, just a teaspoon or two.
bread, cheese, thin, butter, salt
Taken from www.epicurious.com/recipes/food/views/roasted-asparagus-with-parmesan-386717 (may not work)