Oven-roasted Asparagus with Parmesan Curls

Preparation info

  • Makes


    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

This easy method comes courtesy of old friends Johanne Killeen and George Germon of Al Forno restaurant in Providence, Rhode Island. You could omit the cheese and instead sprinkle the asparagus with a teaspoonful of fresh thyme leaves stripped from the stems.


  • pounds asparagus, trimmed and rinsed
  • 1 tablespoon extra virgin olive oil
  • Freshly ground black pepper
  • 6 curls Parmigiano-Reggiano, shaved from a wedge with a vegetable peeler or cheese server


    • Heat the oven to 500°F.
    • Spread the asparagus in a shallow 13 × 9-inch baking dish. Drizzle with the oil and sprinkle with pepper to taste.
    • Bake until crisp-tender, about 8 to 10 minutes for thin asparagus, stirring once halfway through the baking time. Remove dish from oven and arrange curls of cheese on top of the asparagus. Place back in the oven and bake until the cheese melts, 3 to 4 minutes. Serve immediately.