I bought what would be this years last bunch of fresh asparagus at the farmers market last weekend. I had to have them-now what to do with them? I needed to find a way to serve them that wouldn't make my husband moan about another serving of his nemesis vegetable.
Asparagus are easy to ruin- they overcook quickly and you are left with slimy little rods. We want none of that. Roasting them is not only fast, but makes it easy to monitor their progress. After the 10 minute mark (or less for very thin spears) I continually evaluate their done-ness by piercing one unfortunate spear with a fork. Once it slides in without too much resistance they are sufficiently cooked. You can also see the pointed ends begin to blacken- this is another sign that they are ready. Of course you might like your asparagus limp, and I won't stop you from eating them however you want. As long as you're eating them!
The Manchego really compliments the crispy-fresh asparagus. Dustin seemed annoyed that it turned out so good! Another veggie that he no longer has an excuse to shun. He devoured more green than ever in one sitting, while I silently observed, gloating over my vegetable victory.
INGREDIENTS
1 lb. thin asparagus
2 tsp. extra virgin olive oil
kosher salt and freshly ground black pepper
1/3 cup Manchego cheese, grated
DIRECTIONS
1. Preheat oven to 425 F.
2. Trim the ends off of the asparagus spears. (This is done by bending the asparagus near the base and letting it break off naturally where it has begun to get old.)
3. Spread the spears unidirectional on a roasting sheet. Add the olive oil, salt, and pepper, and toss to coat with your hands. Spread the spears into a single layer. Sprinkle cheese over top and place in the oven.
4. Roast for 10-15 minutes until the cheese is melted and the asparagus is tender-crisp. (The thicker it is, the longer it will take to cook.) Serve hot.
Serves 4.
(Adapted from The Perfect Pantry)
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