PREP NOTES: Prepare the asparagus earlier in the day by trimming and layering on a bed of ice, then covering with plastic wrap and storing in the fridge; even if its only an hour ahead.
2 pounds of fresh asparagus
ice cubes
2 Tablespoons of each: Olive Oil & Butter
2 teaspoons of freshly minced garlic
1/3 cup freshly grated Parmesan
1/3 cup Japanese panko crumbs
1/2 – 3/4 teaspoon of each: kosher salt & freshly ground pepper
ROASTED ASPARAGUS WITH GARLIC & PARMESAN
Serves 4
- Rinse and trim the ends of the asparagus. In a large rectangular tupperware type container, fill the bottom with a layer of ice cubes. Layer the asparagus over the top. If there is a lid, put the lid on until ready to cook, or cover with saran wrap. Place in the fridge. Let the asparagus rest on the ice for at least one hour. (the ice step is optional, but it makes a difference in the end for flavor and a firm texture)
- Preheat the oven to 400 degrees. If you have a convection oven, place on the convection roast setting.
- Using a large jelly roll pan or a 9 x 12 x 2 inch pan, add the Olive oil and butter. Place the pan in the oven while preheating. Take out as soon as the butter is melted. Set aside.
- Layer the prepared asparagus in the pan. Roll the asparagus stalks in the oils.
- Evenly sprinkle the minced garlic over the top of the asparagus. Roll the asparagus again to mix the garlic in the oils and distribute more evenly.
- Sprinkle over the top evenly the kosher salt and the fresh ground pepper.
- Measure the parmesan and the Japanese panko crumbs into a ramekin or small bowl. Sprinkle evenly over the asparagus.
- Roast for 10 minutes, check to see if it is done to your preference. It should be at a crispy/tender stage. Cook for 5 more minutes if you like it softer.
Momma Wells Bakes 