INGREDIENTS PER 6 PEOPLE
Extra-virgin olive oil, 2 tbsp plus extra for greasing the baking dish
Asparagus, 2 bunches (40 asparagus), with woody ends trimmed
Water, ¼ cup
Salt, ¼ tsp
Freshly ground black pepper, 1/4 tsp
Grated Parmigiano Reggiano, ¼ cup
Preheat the oven to 375°F.
Line an 11-inch per 17-inch baking sheet with aluminum foil and grease lightly with olive oil.
Then arrange the asparagus on the baking sheet in a single layer, with their tips facing in the same direction (it will make serving easier).
Pour the water into the baking sheet.
Drizzle the asparagus with olive oil and season with salt and pepper. Sprinkle with Parmigiano Reggiano.
Roast the asparagus for about 15-20 minutes, or until golden on top and still slightly crisp. Serve hot.
Thanks to: Jovina Cooks Italian