Roasted Asparagus Parmesan

Get 'em while they're fresh!

Lovely thin shoots of asparagus are a fleeting thing and should be snatched up as soon as they appear in the market. Like all youth, it is blink and you miss it, turn your head for a moment and you are left with thick, stocky, stringy vegetables. Middle-age is cruel to plant and animal alike.

This is a dish best left to the young. The spears take on an unbelievable texture from being essentially oven-fried in butter. Crispy skin gives way to a melting interior and the cheese pulls everything together. They make a great accompaniment to all manner of roasted meats, and fish as well.


  • Asparagus, the thinnest spears you can find, aim for 5-6 spears per person (or more).
  • Unsalted butter, cold
  • Parmesan cheese, fresh (not pre-grated)
  • Salt and pepper


  1. Heat the oven to 175°C (350°F). I think these go extremely well with roasted meats, so your oven will probably already be on.
  2. Spread the spears out in a line (like soldiers) on a baking try lined with foil. With a vegetable peeler, peel thin ribbons of cold butter and place evenly on top of the spears – be generous! Grate fresh parmesan all over the top and season with salt and pepper if desired.
  3. If you are serving these with a roast you can put them in when it comes out, which will give the meat time to rest. Bake for 10 minutes, then put under the broiler for 2-3 minutes more.

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