Roasted asparagus with parmesan crisps

I thought I'd try roasting asparagus the same way I do broccoli -- super hot and super fast. It turned out great. I made parmesan crisps to go with them, and I ground them coarsely and sprinkled them on top of the veggies. The general consensus about the crisps: They rocked. (I got that recipe from Domino magazine.)


Roasted asparagus with parmesan crisps (makes 4 side servings)

1 bunch asparagus
1 tablespoon olive oil
salt and black pepper, to taste
1 cup grated parmesan (I recommend buying a nice, aged chunk and grating it yourself)
1 teaspoon all-purpose flour



1.) Pre-heat the oven to 450 degrees. While that is heating, mix your parmesan with the teaspoon of flour by hand.

2.) Heat a non-stick skillet medium-high, and drop tiny amounts of the parm mixture into it. As soon as they start to bubble and turn golden, flip them with a plastic spatula and let them sizzle on the other side. Cool them on a plate.

3.) Toss the asparagus with olive oil and roast for 5 minutes. Turn them once, and roast another 5 minutes.

4.) When the parm crisps are cool, grind them coarsely. Sprinkle the asparagus with salt and pepper, to taste, then sprinkle the crisps liberally on top. (You might have a few crisps left over...)

Up next: Tilapia chowder with fresh tarragon

Today's question: Can you help me find a really good broccoli recipe? I'd like to make it more often.