Parmesan Roasted Asparagus
A variant of Roasted Asparagus — An ingredient branch from the authored reference, with its selected additions included in the quantities and method.
Contains dairy · only in an optional ingredient: egg
Restrictions
ContainsdairyIt is in an ingredient you cannot leave out.
Only if you add itegg (eggs)Leave that ingredient out and the dish does not have it.
Diets
VegetarianPescatarianNo porkNo alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 1 lb | asparagus (1 bunch, medium-thick spears) |
| 2 tbsp | olive oil |
| ½ tsp | salt |
| ¼ tsp | black pepper |
| 1 unit | lemon (half to squeeze, half in wedges) |
| ¼ cup | Parmesan cheese (shaved) |
Optional
Not counted above. The dish works without them.
| 2 unit | eggs (a fried one on top makes it lunch) |
Steps
- prep5 minends off, spears driedone spear bent until it snaps where tenderness ends, the rest of the bunch cut to match — the snap point moves with the season and the bunch, which is why the teacher-spear method outlives the ruler; then dried, the standing rule of every roast in this chapter
- roast10 min425°F, one layer, oiled and seasoned, NOT stirredtossed with oil + salt + pepper, spread with air between spears, and given 8-12 minutes by thickness — done when the tips crisp and a spear bends slightly when lifted; the window between bright-and-snappy and olive-drab is about three minutes, and this is the vegetable that teaches the whole roasting chapter's lesson about attention
- season2 minhot, lemon and shavingsSqueeze the recipe’s lemon over the hot asparagus and scatter all the listed Parmesan shavings on top while the heat can soften them. Serve immediately.