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Charred Asparagus with Shaved Parmesan

Charred Asparagus with Shaved Parmesan


  • 1 1/2 pounds asparagus, tough ends snapped off
  • 2 tablespoons olive oil
  • 1/2 teaspoon coarse smoked salt (available in specialty food stores)
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon fresh lemon juice
  • 1 ounce Parmesan, shaved into thin strips


  1. Preheat oven to 425 degrees F. Put a baking sheet on the middle rack and heat for 5 minutes.
  2. If your asparagus spears are especially thin, slice lengthwise into two equal pieces. If they're larger (about 1/2 inch thick), quarter into four long segments. Place in a large bowl, drizzle with olive oil, and toss to coat.
  3. Pour asparagus onto hot baking sheet in a single layer. Return to oven and cook for 15 to 20 minutes, tossing with a spatula halfway through, until tender and tips have started to blacken. Transfer to a serving platter, season with salt and pepper, and drizzle with lemon juice. Sprinkle Parmesan over top and serve immediately.

Nutrition Information

Per serving: 83 kcal cal., 6 g fat (2 g sat. fat), 5 g carb., 2 g fiber, 4 g pro., 87 mg calcium, 2 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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