I have been searching and searching for a vegetarian Parmigiano-Reggiano with no luck. If you guys see any out there, please let me know! I had to substitute Asiago cheese in this recipe, which I am sure changes the taste somewhat. This recipe is easy and quick, and is pretty low-calorie! Of course Toby said the asparagus could have been cooked longer (since they still had some crunch), but whatevs. I liked it.
Roasted Asparagus with Parmigiano-Reggiano
(Wegmans Menu magazine)
makes 4 (4-ounce) servings
active time: 5 min.
total time: 20 min.
1 bunch (about 1 lb) asparagus, trimmed
2 Tbsp Extra-Virgin Olive Oil
Salt and pepper to taste
2 Tbsp Italian Classics Grated Parmigiano-Reggiano (I used Asiago cheese)
Preheat oven to 450 degrees.
Arrange asparagus in single layer on baking sheet; drizzle with olive oil, rolling to coat.
Roast about 10 min, until asparagus is tender. Remove from oven.
Season generously with salt and pepper; sprinkle evenly with cheese. Return to oven. Roast about 5 min, until cheese begins to soften and brown.
each 4-ounce serving: 90 calories