You’ll be hard pressed to find anyone who loves their veggies plainly boiled and salted like this girl. However, when I’m finished quickly boiling them (you name it: carrots, green beans, asparagus, broccoli etc.) I sigh a bit when I strain the vegetables off of the boiling liquid. The hue of the water used to boil the vegetables is tinged with the vibrant color of my once awesomely nutritious veggies. Roasting at a moderately high heat for a short amount of time yields a tender, crisp vibrant vegetable for a side dish and takes minimal effort. And I mean minimal!
Roasted Asparagus with Parmesan and Quick Fried Shallots
1 lb. asparagus (dry ends snapped off and discarded)
3 T olive oil
1 tsp salt
1/4 tsp pepper
1 shallot, sliced into thin rings
2 TBSP flour
3 T Olive oil
1/3 C parmesan cheese (any kind: shards, grated, etc.)
Aged balsamic vinegar *optional
Preheat oven to 400 degrees. Place asparagus in 9×13 inch pan, add olive oil evenly over asparagus. Sprinkle evenly with salt and pepper. Toss to coat. Roast in preheated 400 degree oven for 10 minutes. (8 minutes if asparagus are very thin.) Meanwhile, slice shallot into small rings. Heat olive oil over medium heat. Dredge shallot in flour, shake off excess flour. Fry until golden. Remove from oil, drain on paper towel. Set aside. Once asparagus is done roasting, remove from oven, lay on plate, cover with 1/3 C parmesan then top with fried shallots. Drizzle with balsamic vinegar if desired.