Ingredients Tick boxes to send shopping list to email
1) Preheat the oven to 230C/Gas 8.
2) Trim the woody ends from the asparagus, usually about 3cm. Lightly peel the remaining stalks (not always necessary, but more of a personal preference). Spread the spears in a single layer on a baking sheet, drizzle with olive oil, sprinkle with the salt and pepper, and roll to coat thoroughly.
3) Roast the asparagus until lightly browned and tender, about 8 to 10 minutes, giving the pan a good shake about halfway through to turn the asparagus.
Arrange the roasted asparagus on a serving platter and top with some Parmesan cheese. Serve warm or at room temperature.
Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
What to watch next
Iron Chef America
on StarHub 433 at 02:00