Asparagus is and always has been one of my favorite vegetables. During the spring I make it in every way possible. Once asparagus is no longer in season I move onto zucchini and summer squash. But while asparagus is in season I eat it as often as I can. One of my favorite things about asparagus is that you can simply roast it in a cast iron pan with evoo, s&p - sometimes sprinkled with Parmigiano-Reggiano, and sometimes not, and it always tastes amazing. You can do essentially the same thing with a grill, but I think the asparagus tastes even better in a cast iron pan.
Recipe after the jump!
1 lb. asparagus, woody ends trimmed off
1 tbsp evoo
1 tsp Parmigiano-Reggiano, freshly grated
Preheat oven to 400 degrees F. Add asparagus to a 10 or 12-inch cast iron pan. Drizzle with evoo, s&p. Toss to coat. Roast in the oven for 10 minutes. Add Parm-Reg, and then roast for another 2-5 minutes, or until asparagus is tender and cheese is melted.