Fontina, Roasted Asparagus, Parmigiano, White Truffle Oil

by Mugnaini on April 18, 2013 in Toppings & Procedures

Fontina, Roasted Asparagus, Parmigiano, White Truffle OilToppings

  • Fontina, Roasted Asparagus
  • Parmigiano
  • 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.

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