Ingredients

The following ingredients have 4 Servings
  • 1 ½ pounds asparagus (trimmed and lower stalks peeled if necessary)
  • 3 tablespoons olive oil (divided)
  • 1 teaspoon kosher or coarse salt
  • 3 shallots (halved and sliced)
  • ¼ cup shaved Parmesan cheese
  • Freshly ground black pepper ( to taste)
  • Juice of half a lemon (optional)

Instruction

  • Preheat the oven to 450° F.
  • Place the asparagus on a rimmed baking sheet and drizzle tablespoons of the olive oil over.  Toss gently to coat evenly.  Sprinkle on the salt, and toss again. Roast for 7-10 minutes for thin stalks, 9-14 for thick ones.  Remember that they will continue to cook a bit after you remove them from the oven, so take them out while they’re still a little firmer than you would like.  The wide time ranges are because some people like their asparagus pretty crisp, some pretty soft.
  • Meanwhile, heat the remaining tablespoon of oil in a medium skillet over medium-high heat. Add the shallots and sauté for about 10 minutes until they are browned and just a bit crisp (not burned! Crisp).
  • During the past minute of roasting the asparagus, pull out the baking sheet, scatter the Parmesan over the spears and return to the oven so that the Parmesan melts slightly.
  • Transfer the asparagus to a serving platter, and scatter the shallots over the top. Season with pepper, and if you like, squeeze the lemon over all or some of the asparagus. Serve hot or warm.