- Fontina, Roasted Asparagus
- White Truffle Oil
Roasted Asparagus Ingredients & Preparation
- 1 bunch fresh asparagus
- 1 Tablespoon extra-virgin olive oil
- salt to taste
- 1 Tablespoon chopped parsley
Rinse asparagus, remove woody stem and slice into rounds keeping tips intact. Place asparagus onto a sheet pan or large sauté pan in a single layer. Drizzle with olive oil and toss to coat. Set into wood-burning oven and cook 4-5 minutes, shaking pan a few time to turn asparagus. Remove and add salt and parsley.