Roasted Pencil Asparagus
- bunch pencil thin asparagus
- dashes sea salt
- 1 dash pepper
- 1 tablespoon parmesan cheese
- 1 1/2 teaspoons sesame, olive or hazelnut oil
Wash, trim off 1″, and peel asparagus stem to reveal a beautiful green interior. This is tedious, but will look so lovely. Put on a baking sheet, add salt, pepper and oil. Mix it up with your hands. Bake in a 400-degree oven for 7 minutes. When they are done, sprinkle with parmesan cheese. Serve immediately.
Variation 1: For an elegant presentation, you could wrap the asparagus in green onion that has been dipped in hot water to make it pliable. Create a bunch for each guest. Just make sure to turn them over half way through cooking.
Variation 2: If you have any asparagus left over, chop them up for a simple and elegant salad of greens, tomato, red onion, goat cheese and homemade vinaigrette.