Temple’s Asparagus with Parmigiano


Fresh asparagus
Olive oil
Coarse sea salt (preferable gris) and fresh ground pepper
Parmigiano Reggiano in shavings

Snap the tough bottoms off the asparagus and wash and pat dry: In a pan just large enough to hold them all in one layer, coat the bottom with oil. Place the asparagus in all in the same direction and roll them around to get them coated all over with oil. Salt and pepper. Roast in a 200°C oven for about 15 minutes until tender when pierced with a fork. Meanwhile shave the parmigiano, preferably with a truffle shaver or other that will produce very fine but large shavings. Remove the asparagus from oven and sprinkle with the shavings. Wait about one minute until the shavings start to melt and serve.


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