Farmer's Market asparagus cannot go wrong with this recipe! Easy, breezy deliciousness. Ina Garten again.
Ingredients:
- 2 1/2 pounds fresh asparagus ( about 30 large)
- 2 tablespoons olive oil
- 1/2 teaspoon salt (I used lemon pepper)
- 1/4 teaspoon pepper
- 1/2 cup freshly grated Parmesan
- 2 lemons cut in wedges, for serving
Directions:
I clean the thorns from the stalks with a vegetable peeler.
Lay asparagus in a single layer on a sheet pan and drizzle with the olive oil.
Sprinkle with salt and pepper.
400-degrees convection roast for 15-20 minutes.
Sprinkle with Parmesan and return to oven for another minutes.
Serve with lemon wedges.
No comments:
Post a Comment