Parmesan Roasted Asparagus from Springdell Farm

I look forward to asparagus season all year.  For me, it’s the true sign that spring has arrived and summer is on the way.

We’re almost at the end of asparagus season here in Massachusetts, so if you want to enjoy fresh, local asparagus, you better find some quick or you’ll have to wait until next spring! 

There’s no better place to get fresh asparagus than Springdell Farm in Littleton.  The Westford Farmers Market has announced their vendors for the 2011 season, and once again Springdell Farm will be joining the market.  Until the market opens, though, you can stop by their farm stand at 571 Great Road in Littleton.

If you love asparagus, you probably have lots of recipes already.  The recipe I’m sharing this week is my go-to asparagus recipe.  It’s quick, easy, and even people who are only lukewarm about asparagus seem to like this one.

Ingredients:

• 1 bunch asparagus (try to pick stalks that are skinny or medium thick—not the very thick stalks)
• 2 Tablespoons olive oil
• Sprinkle of salt (I like Borsari Seasoned Salt)
• ¼ cup grated Parmesan cheese

Directions:

1. Preheat oven to 425 degrees.
2. Wash and pat dry the asparagus.  Snap off and discard the bottom inch or so of the stems.
3. Place the asparagus in a single layer on a cookie sheet.  Pour two tablespoons of olive oil over the asparagus.  Sprinkle a pinch or two of salt on top.  Using your hands, roll the asparagus stalks around on the tray until all are coated evenly with oil.
4. Sprinkle Parmesan cheese over the asparagus.  This is why you don’t want thick asparagus stalks—the cooking time for thick asparagus will be too long and the cheese will get brown and burnt before the asparagus is fully cooked.   If you really prefer thick asparagus, or that’s all you could find, you could add the Parmesan cheese after the asparagus has already cooked for about 10 minutes.
5. Place the asparagus in the oven and roast for about 12 minutes.  Cooking time will vary depending on the thickness of the stalks.  Thin stalks might only take 9 minutes, while very thick stalks might take closer to 20 minutes.  You want the asparagus to be soft and lightly browned on the bottoms.