Roasted Asparagus With Fennel Pollen And Ricotta Salata

• 1 pound asparagus, nice fat stalks are best
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• a few grindings of fresh black pepper
• 1/2 teaspoon fennel pollen
• 1 ounce ricotta salata, finely crumbled

1. Preheat oven to 450u0b0. Rinse the asparagus stalks, bend each one slightly until it snaps, and reserve the top portion of each stalk. I save the tough ends (along with leek tops and fennel fronds) to add when making stock.
2. Line a baking sheet with foil. Spread the asparagus tops out on the sheet in a single layer. Drizzle with the olive oil and massage the asparagus lightly with your fingers to be sure the stalks are evenly coated with oil. Sprinkle the salt and grind the pepper over the asparagus.
3. Roast in the hot oven until the asparagus is just tender. I like to roast it for 11 minutes, but the exact timing will depend on the thickness of your stalks.
4. Remove asparagus from the oven and sprinkle immediately with the fennel pollen. Serve on individual plates surrounded by a little flurry of ricotta salata crumbles.

olive oil, kosher salt, black pepper, fennel pollen, ricotta salata

Taken from food52.com/recipes/3951-roasted-asparagus-with-fennel-pollen-and-ricotta-salata (may not work)