Ingredients:

Yield: 4 servings

1 lb. asparagus, tough ends snapped off
1 Tbs. extra-virgin olive oil, plus extra for oiling the pan
1/2-tsp. finely grated lemon peel
kosher salt
freshly ground black pepper
1-1/2 oz. Manchego, aged Monterey Jack, Asiago or other firm cheese

Directions:

1. Preheat the oven to 500 degrees F.
   
2. Oil a heavy baking sheet or spray with nonstick cooking spray.
   
3. Place the asparagus on the baking sheet and drizzle with 1 tablespoon of olive oil, the lemon peel, 1/2-teaspoon of salt or more, to taste, and a few grinds of black pepper. Toss with your hands to coat.
   
4. Roast, stirring occasionally, until crisp, tender and lightly charred (about 12 minutes).
   
5. Remove from the oven and place on serving plates.
   
6. Shave the cheese over each plate with a vegetable peeler and serve immediately.

Chef's note: The best way to trim asparagus is not with a knife, but by holding the end of the spear in one hand, the other end in the other hand, and snapping. The spear will naturally break at the point where the asparagus is too tough to eat.

Resources

Andrea Immer, Master Sommelier
www.andreaimmer.com

Crystal Gardens
970-963-2158