Tuesday, March 18, 2014

Charred Asparagus with Shaved Parmesan


  • 1 ½ lbs asparagus, tough ends snapped off
  • 2 tbsp olive oil
  • ½ tsp coarse smoked salt (available in specialty food stores)
  • 1/8 tsp freshly ground black pepper
  • 1 tbsp fresh lemon juice
  • 1 oz Parmesan, shaved into thin strips


  • Preheat oven to 425 degrees F. Put a baking sheet on the middle rack and heat for 5 minutes. 
  • If the asparagus spears are especially thin, slice lengthwise into two equal pieces. If they’re larger (about ½ in thick), quarter them into four long segments. 
  • Place asparagus in a large bowl, drizzle with olive oil and toss to coat. 
  • Arrange asparagus onto a hot baking sheet in a single layer. Return to oven and cook for 15 to 20 minutes, tossing with a spatula halfway through, until tender and tips have started to blacken. 
  • Transfer to a serving platter, season with salt and pepper and drizzle with lemon juice. Sprinkle shaved Parmesan over top and serve immediately. 

Servings: 6
Calories: 83
Fat: 6g
Protein: 4g
Carbohydrate: 5g
Fiber: 2g

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