Roasted Parmesan Asparagus

I must have showed up at the wrong time to the grocery store, as the produce section was all but barren in the days after Thanksgiving. Which would usually be a a problem for a vegetarian like myself. However the low rations in the vegetable area of the grocery store led me to pick up asparagus, which is not a vegetable I eat regularly.

Which is unfortunate, because this roasted asparagus recipe is a buttery, savory delicious dish that I will have to make more often. Served with some veggie-laden quinoa and tofu, the asparagus completed a perfect meal.

Ingredients:

• 1 bunch asparagus
• ½ tablespoon olive oil
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 2 tablespoons fresh shredded parmesan cheese

1. Preheat oven to 425℉. Lightly coat 13x9 baking pan with cooking spray and set aside. Prepare asparagus by snapping stems at natural breaking point and discarding the hard stem part.
2. Place the asparagus stalks in the preparedd dish and drizzle with olive oil, sprinkle with salt and pepper and stir, placing the stalks in a single layer.
3. Bake for 18 minutes.
4. Sprinkle parmesan on asparagus stalks and bake for an additional 7 minutes.