20 Jul 2011

The Author

Sheryl Goldstein
Sheryl is the founder of The No Gluten Solution: Feeding Family and Friends, which is the culmination of her talents, skills, and her personal desire to develop an effortless style of cooking good food, making her guests comfortable, and always having an excuse for a dinner party.


Roasted Asparagus

Asparagus is a great stand-alone vegetable. It works well served as an accompaniment to most foods, but it is an easy first-course dish.
Serves 6

36 asparagus stalks
1 tablespoon olive oil
2 tablespoons unsalted butter
1/2 cup grated Parmesan cheese
Freshly ground black pepper

Equipment needed: vegetable peeler, baking dish

• Preheat oven to 400 degrees.
• Prepare the asparagus by peeling the tough outer scales and trim to even lengths. If the asparagus is very thin, you do not need to peel the stems.
• Place asparagus in a baking dish large enough to hold the asparagus in one layer, and toss with the olive oil.
• Season with black pepper.
• Place in oven and cook for 10 minutes.
• Remove from oven and turn the asparagus spears over.
• Cut the butter into little pieces and spread on the asparagus stems.
• Sprinkle the Parmesan cheese evenly over the stems and return to oven for 15 minutes.
• Serve hot from the oven.

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