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2 1/2 pounds fresh asparagus (about 30 large)
2 tablespoons Extra Virgin Olive Oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pinch granulated garlic
1/2 cup freshly grated Parmesan
Roland Diamond Balsamic Vinegar
2 lemons cut in wedges, for serving
Preheat the oven to 350 degrees F.
If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Roll asparagus to coat with oil. Sprinkle with garlic, salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Drizzle balsamic vinegar over asparagus. Serve with lemon wedges.