Roasted Asparagus with Cheese

For you Canadians out there, don’t forget to VOTE! █♣█

The Pie and I took Easter easy this year, and it was just the two of us (well, plus Gren), so we kept Easter dinner simple.  We had a maple-glazed ham, creamy garlic mashed potatoes, crisp mashed rutabaga, and roasted asparagus with cheese and bread crumbs.

Now of course you all know how to keep asparagus nice and crispy.  Today I’m going teach you a new trick.

The bottom ends of asparagus are woody and tough, and need to be removed before cooking.  To do this, all you have to do is bend the asparagus until it snaps.  I was doing this with one hand so I could photograph it and the stalks were flying across the room.

The natural breaking point for asparagus is where the tender bit meets the tough bit, so it saves you the guess work.  Tada!

Place your newly cropped asparagus in a roasting pan.  I used about 1/2lb asparagus.

Drizzle with olive oil, then season with salt and pepper.  Shake the pan from side to side to coat the stalks.

Roast for 10-15 minutes at 425°F until the stalks are tender-crisp.  Toss with a few tablespoons bread crumbs

… and grated cheese (your choice).

And serve.