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Asparagus roasted with Olive Oil and Parmesan

1lb. Of Asparagus
4 tbs. Olive Oil
2 oz Parmesan in the piece

Bring a large pot of generously salted water to the boil.
Take a spear of Asparagus in your hand and, holding the bottom of the spear in one hand and with the other hand somewhere below the middle, snap it in two.
You can now discard the coarse base stem, all of the top of the spear is tender and dosn't need peeling.
Repeat this with all the asparagus.
Tip the spears into the boiling water and continue to boil them for 5 to 10 mts. or until they are as tender as you want.
When ready drain them and if you are not going to eat them immediately cool them under cold running water.
To roast pour the olive oil into a roasting tin, roll the cooked asparagus in this and put into a very hot oven 200C/400F/Gas8 for 5 to 6 mts. until just browning at the edges.
While they are cooking shave slivers of parmesan from the block using a potato peeler.
Serve hot from the oven with any unabsorbed oil poured over and the parmesan scattered on top.



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef