The asparagus is as good at room temperature as it is hot. Serve as a course on its own, or as an accompaniment for roast chicken.
INGREDIENTS:
1 large bunch asparagus, tough ends snapped off
1 to 2 tablespoons extra virgin olive oil
4 garlic cloves, chopped
Salt and pepper to taste
4 tablespoons freshly grated Parmesan or similar grating cheese
Several generous shakes of white truffle oil or gratings of fresh truffle
INSTRUCTIONS:
Preheat the ovento 400º. A really hot oven will roast the asparagus in a matter of a few minutes, a slower oven will take longer; it doesn’t really matter as long as you don’t burn them or over-cook them. Just check every so often and you’ll be fine.
Arrange the asparagus in a single layer on a baking sheet, the kind with a small border, about 1/2 inch deep. ‘l’oss the asparagus with olive oil, then the garlic, then the salt and pepper.
Place in the oven, and roast for about 7 minutes then remove from oven. toss around a bit in the oil and cheek to see their progress. ‘l’he asparagus should still be crispbut ever so gently tender.
Return to the own for a few minutes longer, or until the asparagus is just crisp-tender.
Toss with the Parmesan cheese, letting it melt, then shake o na few generous drops of the truffle oil.
Serve right away.
Serves 4 to 6, as a starter or side dish.
