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    Default Roasted Asparagus

    2 bunches medium asparagus
    2 tablespoons extra-virgin olive oil
    1/2 teaspoon kosher salt
    Freshly ground black pepper
    Grated or shaved Parmesan, optional
    Directions
    Preheat the oven to 450 degrees F.

    Trim the woody ends from the asparagus, usually about 1 1/2 inches. Lightly peel the remaining stalks (not always necessary, but more of a personal preference). Spread the spears in a single layer on a baking sheet, drizzle with olive oil, sprinkle with the salt and pepper, and roll to coat thoroughly.


    Roast the asparagus until lightly browned and tender, about 8 to 10 minutes, giving the pan a good shake about halfway through to turn the asparagus. Arrange the roasted asparagus on a serving platter and top with some Parmesan. Serve warm or at room temperature.

    Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

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