Thank you Jori and Glenn for the great pictures!!
Thank you, Ina Garten! I never could stand asparagus until your cookbook “Barefoot Contessa Family Style” showed me how to make it right. Now it is my favorite vegetable. This is how I make asparagus now, and there is no looking back.
Heat your oven to 400 degrees.
Take your stalks of asparagus, cut off the hard bottom parts. (She peels the bottom thick parts, if you want, help yourself).
Lay them in a single layer on a sheet pan, a stonewear roasting pan or similar. Drizzle with olive oil. Sprinkle with salt and pepper and toss a bit. Make sure they are laying flat again.
Put into the oven for about 15 minutes. (depends on how thin your stalks are). Take out and sprinkle parmesan cheese over them. The recipe calls for 1/2 cup and also is using 2 1/2 lbs of asparagus. But if you are cooking less, for fewer people, just eyeball it. Cover as much as you want basically. I usually have about a pound of asgaragus and maybe 1/4 cup cheese. Put back in the oven for another 5 minutes or until tender.
Great finger food, lovely, crispy, salty, cheese sticks of green.