Saturday, January 29, 2011
Oven Roasted Asparagus
1pound medium-thick stalks asparagus
I tablespoon Extra virgin olive oil
Coarse Kosher or sea salt
Red chilli flakes
1/4 cup breadcrumbs
Chunk of Parmesan for grating
Preheat oven to 450° with a rack set in the middle. Rinse and pat dry the asparagus. One spear at a time, snap off the bottoms of each stalk where it wants to breaks naturally.If you are a person who doesn't like asparagus's tough skin you can peel the skin using a peeler
Place the asparagus on a sheet pan and toss the asparagus with enough evo just to coat. Add a generous pinch of salt and red chilli flakes and toss to coat.
Sprinkle the breadcrumbs and grated parmesan evenly across the spears and place the sheet tray in the oven to roast for 7-10 minutes.
Remove the asparagus from the oven when the breadcrumbs are golden brown and the asparagus tips are starting to brown.