|This is a very easy, but elegant, side dish that would really add some spark to your Christmas dinner – in fact; I intend to make this to go alongside my applewood-smoked prime rib for our pre-Christmas feast when our friend Pam arrives later this month. It’s really very basic, no weird ingredients, and done entirely in the oven.
Give it a try and see if your family goes for it (of course, if you have an asparagus-hater in the house, nothing you make that involves asparagus will change that.)
|¼ cup||Extra-virgin olive oil|
|1 Tbs||Fresh lemon juice|
|1 tsp||Dried Italian seasoning|
|¾ tsp||Kosher salt|
|1 tsp||Cracked pepper|
|¼ cup||Shredded parmesan cheese|
|Prepare asparagus by cutting off the fibrous lower portion of each stalk, leaving the more tender spears. Peel and finely mince garlic cloves. Preheat oven to 425° F.
Combine garlic, olive oil, Italian seasoning and lemon juice in a dish or mixing bowl. Toss asparagus spears in olive oil mixture; arrange asparagus spears in a single layer on a baking sheet lined with parchment. Evenly sprinkle on salt, pepper, and parmesan cheese.
Roast for 10-12 minutes, or until asparagus is just tender.