Roasted Asparagus with Garlic Oil, Lemon, and Parmesan Cheese

From Vegetarian Classics by Jeanne Lemlin

Serves 4

3 tablespoons fruity olive oil
2 garlic cloves, sliced
1.5 pounds thin (but not pencil-thin) asparagus, bottom of stalks peeled
4 teaspoons fresh lemon juice
salt to taste
freshly ground pepper to taste
1/4 cup freshly grated Parmigiano-Reggiano cheese

1.  Combine the oil and garlic in a small bowl and let sit at least 1 hour.  Remove the garlic and discard.

2.  Preheat the oven to 425 degrees F. Place the asparagus on a baking sheet in 1 layer.  Drizzle on half the garlic oil, and then roll the asparagus with your fingers until they are completely coated.

3. Bake 8-10 minutes for thin asparagus or 10-12 minutes for thicker ones.  Give the pan a shake halfway through he cooking time so the asparagus cook evenly.  When done they should be tender and only slightly crisp.

4. Divide the asparagus among 4 small plates.  Drizzle each portion with the remaining garlic oil, the lemon juice, salt pepper and cheese.  Serve warm, not piping hot.

Published in: on March 25, 2012 at 7:49 am  Comments (2)  

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  1. […] with Yogurt Sauce Sweet Corn Bread Pudding (by Cindy) Scalloped Potatoes Carrot Orange Salad Roasted Asparagus with Garlic Oil, Lemon and Parmesan Bread or rolls Red […]

  2. […] Sauce (half recipe) Scalloped Potatoes (4 med potatoes) Carrot Orange Salad (3 carrots) [oval veg] Roasted Asparagus with Garlic Oil, Lemon and Parmesan (1 bunch) [silver oval] Red […]

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