Michelle Cooks: Roasted Asparagus
Asparagus is in season once again in Northern Michigan, making it a great addition to a family meal.
The fresh veggie is packed with nutrients like vitamin K and folic acid, and it’s also good for heart, colon, and digestive health.
24 large asparagus spears (about 2 pounds) trimmed and peeled
Extra-virgin olive oil
Coarse sea salt and freshly ground black pepper
Aged balsamic vinegar
Parmesan for shaving
Preheat oven to 400 degrees Fahrenheit.
Arrange asparagus spears in a single layer on a large rimmed baking sheet.
Drizzle oil over asparagus and turn to coat.
Season with salt and pepper.
Roast, turning occasionally until lightly browned and just tender for about 18 to 20 minutes.
Transfer asparagus to a platter.
To serve, drizzle vinegar over hot asparagus and use a vegetable peeler to shave Parmesan over the spears.