Roasted Asparagus with Cheesy Crumbs SERVES 4 TO 6
2 bunches asparagus (medium thickness), about 2 pounds total
3 tablespoons extra-virgin olive oil
6 leafy sprigs fresh thyme
Kosher salt
Freshly ground black pepper
1/4 cup grated Parmesan cheese
This
is an easy and delicious way to serve asparagus when it's in season.
The roasting really concentrates its flavor. It's tasty served warm or
at room temperature and any leftovers are great the next day, chopped
up in a salad or added to scrambled eggs. The best news? One stalk of
asparagus has only 3 calories—and loads of fiber.
PREHEAT THE OVEN to 450°F with a rimmed baking sheet on the bottom rack.
Trim any woody bases from the bottom of the asparagus.
Remove the heated baking sheet from the oven.
Roll the asparagus onto the baking sheet and drizzle with the olive oil.
Add the thyme sprigs and give everything a toss so the asparagus is coated with oil. Make sure the asparagus land in one layer.
Season with salt and pepper.
Roast until the asparagus is almost tender, 12 to 13 minutes.
Give the asparagus a toss and gather them together in an even layer.
Switch your oven to broil.
Sprinkle the asparagus with the Parmesan and roast on the top rack
until the cheese is crisp and crusty and the asparagus are browned and tender,
1 to 2 minutes, depending on your broiler.
FARMHOUSE RULES 26