I, Little Girl, Big Eats, do solemnly swear, to coat my asparagus in nothing but parmesan cheese and an aggressive amount of black pepper until the day I die, or so help me god.
Black pepper itself is 100% an overrated spice. When used sparingly, it seasons food in the most basic way. However, if you actually create a dish centered around black pepper as the main flavour…well friends, you’re really playing in the big leagues. I’m telling you, next time you pick up a beautiful bunch of asparagus (and you better do it when they’re in season!!), then you MUST try eating them with parmesan and black pepper, or so help you god.
- 1 bunch of asparagus
- Olive oil, 1/3 cup
- Parmesan cheese, 1/2 cup grated
- 1 and 1/2 tsp of ground black pepper
- Tiny bit of salt
Preheat your oven to 400°F. Prepare your asparagus by cutting off the woody bottom third of the spear and discard. Lay them on a baking tray lined with parchment or aluminum foil and spread them out so they are all laying flat.
In a small bowl, combine the olive oil, parmesan cheese and the ground pepper. Spoon this over top of the asparagus, and then use your hands to coat the vegetable evenly. Lastly, sprinkle a small bit of salt on top as they might need the enhanced salt to bring out the spicy pepper notes.
Roast in the oven for about 15 minutes, turning over once half way through to ensure they are cooked evenly.
Peace and good eats, guys!