Today 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.
{ 3 comments… read them below or add one }
Gina and Joe just prepared this dish for Janie’s christening this past Sunday. Partygoers asked me if I had ordered it with the other catered items. Yes, it’s that delicious.
I love this recipe too! Some of my other Barefoot Contessa faves are her shrimp scampi (definitely not a healthy recipe, but totally worth it on occasion & very easy) & Butternut Squash & Apple Soup (it’s a total pain in the ass to peel & cut up a butternut squash, but you can buy it already done in the grocery store & then it’s a really easy recipe).
Mary – The shrimp scampi is delicious! I know what you mean about some of the Barefoot Contessa recipes not being the healthiest (i.e., the Four Cheese Penne), but that’s probably what makes them so delicious!