Asparagus, the Easy Way: Roast Asparagus with Shaved Parmesan

Preparation info

  • Makes


    • Difficulty


Appears in

Get in There and Cook: A Master Class for the Starter Chef

Get in There and Cook

By Richard Sax

Published 1997

  • About

This easy, unusual method comes from my friends Johanne Killeen and George Germon, chef-owners of Al Forno restaurant in Providence, Rhode Island.


  • 1 pound asparagus
  • Fruity extra-virgin olive oil
  • Fresh lemon juice
  • freshly ground black pepper, to taste
  • Shavings of Parmesan cheese


    1. Preheat the oven to 500°F. Trim and peel the asparagus stalks as above. Place the asparagus in a shallow baking dish and drizzle with the olive oil.
    2. Roast just until crisp-tender, 8 to 10 minutes, turning occasionally with tongs; the spears will be slightly spotted with black. Serve immediately, with a squeeze of lemon and freshly ground pepper. A few shavings of Parmesan, scraped from a room-temperature wedge of cheese with a vegetable peeler, makes a nice touch.