This is one of my favorite recipes. In fact, during the wonderful months when asparagus is available at the markets, my husband and I make this recipe at least once or twice a week. It's simple and oh so tasty. Before I get to the recipe, however, I want to share a little tip with you on preparing asparagus.

The bottom of the asparagus stalk is very woody and often stringy. I recommend removing the bottom of the stalk before you start cooking. But where do you cut? The easiest way to determine this is to avoid cutting your asparagus at all. Take each stalk in two hands and bend it until it breaks. It will naturally break just where the stalk turns from tender to woody and stringy. Take a look at the embedded video below for a demonstration.


Now that you've broken all of your asparagus spears, let's get onto the recipe!

Oven Roasted Asparagus
Serves 2

• One pound fresh asparagus
• Olive oil
• Salt and Pepper
• Parmesan cheese

1. Preheat the oven to 400.
2. Take your trimmed asparagus and place it on a baking sheet with sides or a glass baking dish.
   
3. Pour a small amount of olive oil over the asparagus and use your hands to make sure the asparagus is lightly coated in the oil.
4. Season with salt and pepper.
   
5. Bake for 10-15 minutes or until sufficiently cooked (this is very subjective).
6. Pull the dish out of the oven and sprinkle with grated Parmesan cheese.
7. Return to the oven for 2 minutes or until the cheese is melted.
   
8. Serve and enjoy!

Patricia's Notes: I'm not sure how to convey how much I enjoy this recipe.  The saltiness of the Parmesan cheese along with the mild flavor of the asparagus is a tantalizing combination. I've had this recipe with both thick and thin asparagus and I've cooked it 'al dente' all the way to well done. You can also add paprika or some minced garlic for a little extra kick.