Roasted Asparagus Salad

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 2 1/2 lbs fresh asparagus (with thick stems)
• 3 tablespoons olive oil
• 1 teaspoon olive oil
• 1/2 teaspoon salt
• 3/4 teaspoon pepper
• 2 teaspoons fresh lemon juice
• 2 ounces parmigiano-reggiano cheese

Recipe

• 1 preheat oven to 500.
• 2 wash asparagus, and pat dry. snap or cut woody stem ends, leaving only the tender portion. gently peel the bottom third with a vegetabel peeler if necessary. slice each spear on the diagonal into about three pieces.
• 3 in a large bowl, combe the olive oil, salt and pepper. add the cut asparagus and toss to coat evenly. set aside and allow asparagus to marinate in this mixture for about 8-10 minutes at room temperature.
• 4 when marinated, transfer the asparagus to a nonstick, heavy-gauge metal baking sheet, spread out into a single layer, and roast for about 8 minutes, shaling several time during the roasting period to cook evenly and prevent sticking. when roasted, remove from oven and allow to cool to room temperature.
• 5 when ready to serve, sprinkle lemon juice over the raosted asparagus and toss to coat. divide the asparagus evenly among eight plates.
• 6 using a cheese slicer or vegetable peeler, slice thin curls of the parmigiano reggiano atop the asparagus.