Foolproof Roasted Asparagus

Asparagus is one of our favorite vegetables. In my opinion, it tastes good with almost any main course. My hubby loves it too, so this recipe is a definite go-to for us. The key is to not overcook the asparagus. Take it out of the oven while it is still tender and a little bit crisp. Serve with "Hillside Farm’s Fillet" (P. 292).

2 lbs. fresh asparagus (break off the thick ends of the asparagus)

good quality olive oil for drizzling

1⁄2 teaspoon kosher salt

freshly ground black pepper, to taste 

3⁄4 cup shaved fresh parmesan

the juice of half a fresh lemon

Step 1: Preheat the oven to 400°F.

Step 2: Place a single layer of asparagus on a baking sheet and drizzle with olive oil. 

Step 3: Sprinkle with salt and pepper.

Step 4: Roast for 15 minutes.

Step 5: Top with shaved parmesan and lemon juice.

RUTH’S PRO-TIP

This recipe also works great with Brussel sprouts. I love to add a little sweet chili sauce and crispy bacon on top after they come out of the oven. So tasty!