Thank you to Bertolli for providing the olive oil used to make my Parmesan Roasted Asparagus recipe. All words and thoughts are my own.
Up until the past few years, I was convinced that I didn’t like asparagus. Granted, I couldn’t ever remember actually trying asparagus, but that doesn’t really matter, right? You’re allowed to know what foods you’ll like and won’t like just by looking at them. Aren’t you?
Then a few years ago we were at our local farmer’s market in Florida and lo and behold there was a whole stand of asparagus that day. Hubby wasn’t really sure if he liked asparagus, either, but we are always looking for a new side to pair with our proteins, so we decided to go for it. I consulted with the attendant at the market to get her thoughts on what makes “good” asparagus, and we took a bunch home.
That night we just roasted it (again on the suggestion of the girl from the farmer’s market) and we both were surprised to find just how much we liked it. Through a little trial and error, I ended up with this recipe for Parmesan Roasted Asparagus.