Roasting Oven Environment
- Asparagus 2 lbs.
- 1 Tablespoon extra-virgin olive oil
- ½ lemon
- ⅛ teaspoon salt
- Parmigiano shavings
- Freshly ground black pepper
Rinse asparagus, remove woody stem cutting diagonally and peel 2” end of stalks.
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 squeeze lemon half over asparagus, add salt, pepper and sprinkle with Parmigiano Shavings.