Crunchy Asparagus Spears
It’s asparagus season. Look for bright green spears bundled together and standing tall on a bed of ice. A great way to enjoy them is to coat them in grated Parmigiano-Reggiano cheese and sesame seeds and bake them until the seeds look crusty.
Ingredients
- 2 1/2 tbsp extra virgin olive oil
- 1 lb fresh asparagus, washed, dried and ends trimmed
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1 tsp salt
- 1/4 cup sesame seeds
- lemon wedges
Directions
- Preheat the oven to 350F
- Pour the olive oil onto a rimmed non-stick baking sheet and spread it out with a brush. Add the asparagus in a single layer and turn each one several times to coat in the oil.
- Combine the cheese, salt and sesame seeds on a platter or on a sheet of wax paper. Roll each asparagus spear in the mixture to evenly coat and place each one on the baking sheet in a single layer.
- Bake until the asparagus is easily pierced with a knife at its thickest part, and they have begun to brown. Transfer to a serving dish and serve with or without lemon wedges.
Comments
No comments on this recipe.