Roasted Asparagus

This week's recipe swap was a Celebrity Chef recipe.  I am so happy to have received a veggie side dish, since I'm always looking for great and easy ones.  I was sad to see it was asparagus, because while I love it, my husband won't eat it and I had a feeling my children would react the same way.

I thought this was delicious and couldn't possibly have been more simple.  Of course my husband didn't take any, but my children had no choice.  My 2 year old, who won't even try many foods, ate about one stalk while my 4 year old ate a few bites, especially after I called them "Truffala Trees."

Thank you so much to Dawn for this easy recipe from Ina Garten, and Sarah for hosting the swap.  Check out Sarah's blog for the whole Recipe Swap run down!



Roasted Asparagus with Parmesan Source:  Ina Garten via Simple Gourmet Cooking

2 1/2 pounds asparagus, ends trimmed

2 tablespoons olive oil

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

1/2 cup freshly grated Parmesan Cheese

lemon wedges, for serving

Preheat the oven to 400 degrees F.

Place asparagus in a single layer on a sheet pan. Drizzle asparagus lightly with olive oil and season with salt and pepper. Roast in the oven for 15 to 20 minutes, until tender. Sprinkle the Parmesan over the asparagus and return to the oven for another two minutes. Sprinkle lightly with lemon juice and serve with lemon wedges.

Adapted from Ina Garten