It is asparagus season in Ontario. Fresh local asparagus has been making an appearance in grocery stores, at farmers markets and in CSA boxes across the province. Several of my family members wait for asparagus season with much anticipation each year.
When a vegetable is as loved as this, sometimes the best way to prepare it is to aim for simple and allow the full flavour to shine through. This roasted asparagus with parmesan cheese does that.
Roasting brings out the sweet flavour of the asparagus. It also softens the spears a bit; not enough to turn them to mush, but just enough to make them easy to eat. Roasting needs to be done on high heat; otherwise you won’t achieve the outer crispness that makes roasted vegetables so delightful.
Storing Fresh Asparagus
Fresh asparagus is best consumed within a few days. The best way to store asparagus is to place it standing in a container with about 1” (2.5 cm) water. Change water each day until you eat the asparagus. This will prolong the life of your asparagus.
Recipe: Roasted Asparagus with Parmesan Cheese
- Asparagus spears, about 6-7 per person
- 2 teaspoons olive oil
- Salt and pepper, to taste
- 1 tablespoon grated Parmesan cheese
- Place oven rack in highest or second highest position. Pre-heat oven to 425 F.
- Wash asparagus and pat dry. Snap woody bottom off each spear, about 1”.
- Line a baking sheet with parchment paper. Place asparagus baking sheet. Drizzle with olive oil, salt and pepper. Toss to coat. Spread asparagus out in a single layer.
- Roast for 6 minutes. Remove from oven and flip asparagus. Roast for an additional 6 minutes. Remove from oven and sprinkle parmesan cheese over asparagus. Roast for an additional 1 to 2 minutes, watching so the cheese doesn’t burn.