Barefoot Gina

asparagusToday I'm sharing one of my favorite vegetable recipes:  Barefoot Contessa's Parmesan Roasted Asparagus, which hails from the Barefoot Contessa Family Style cookbook.  This recipe is incredibly simple and incredibly delicious.  I make it at home at least once a week, and I even brought it to a super fancy christening this weekend (as expected, it was a hit). I've provided the official version and the HCG version below.  Get roasting!

The Barefoot Contessa version -

Ingredients 2 1/2 pounds fresh asparagus (about 30 large) 2 tablespoons good olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 cup freshly grated Parmesan 2 lemons cut in wedges, for serving

Directions Preheat the oven to 400 degrees F.

If the stalks of the asparagus are thick, peel the bottom 1/2 of each.  Lay them in a single layer on a sheet pan and drizzle with olive oil.  Sprinkle with salt and pepper.  Roast for 15 to 20 minutes, until tender.  Sprinkle with the Parmesan and return to the oven for another minute.  Serve with lemon wedges.

I just realized while typing this that you aren't supposed to put the Parmesan on until the very end.  As you'll see below, I put it on at the very beginning, which explains the need for covering your cookie sheet with foil.

The HCG version -

Ingredients One bunch of asparagus However much good olive oil you feel like drizzling over the asparagus Some salt (kosher salt is more delicious, but I often forget and just use regular salt) Some pepper As much freshly grated Parmesan as you like Screw the lemons

Directions Preheat the oven to 400 degrees F.

Cut off the bottoms of the asparagus like everyone does before cooking it.  Cover a cookie sheet with foil.  Lay the asparagus in a single layer on the cookie sheet, and drizzle with olive oil.  Sprinkle with salt and pepper.  Cover the asparagus in grated Parmesan until you can see only the tips and until it looks as though someone has covered the vegetable in fake snow.  Roast for 15 minutes.