Day 155 - Roasted Asparagus
Had a fantastic time picking Asparagus last Sunday. The experience is something every Veggie affincionado should experience if you get the chance. The tender shoots stick out like twigs and literally ooze with sap when picked.
I like my asparagus roasted to a crisp. This way the tips caramelize and crisp up to a crunchy bite,followed by the 'melt in your mouth stalk. All it needs is a drizzle of lime juice and a sprinkle of parmesan.
1 bunch fresh asparagus
2 tablespoons olive oil
salt & Pepper to taste
Shredded Parmesan cheese (optional)
Trim off the tough ends from the stalk. Layer on a baking tray lined with Parchment paper and drizzle with the olive oil. Sprinkle salt & pepper. Place in a oven preheated to 450 F for 20-25 minutes until the tips have crisped up. Transfer to a serving plate, drizzle lime juice and sprinkle the parmesan. Tuck into them while they're warm.