Serves 4
Preheat the oven to 350F
2 ½ tablespoons extra virgin olive oil
1 pound fresh asparagus, washed, dried and ends trimmed
½ cup grated Parmigiano Reggiano cheese
½ teaspoon salt
¼ cup sesame seeds
Pour the olive oil onto a 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 our without lemon wedges.
This recipe is featured on Season Pronto! - Sesame Crusted Asparagus.
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