Ingredient:
625 g (1 ¼ lb) asparagus
90 g (3 oz) Parmesan cheese, grated
Lemon wedges and flat-leaf parsley sprigs, to garnish
Marinade:
2 tbsp olive oil
2 tsp white wine vinegar
3 garlic cloves, crushed
Salt and black pepper
Method:
Trim the woody ends from the asparagus. Make the marinade: in a shallow non-metallic dish, combine the oil, vinegar, garlic, a pinch of salt, and plenty of pepper.
Roll the asparagus in the marinade, cover, and leave to marinate for 15 minutes.
Sprinkle the Parmesan on to a plate. Roll the asparagus in the Parmesan, then arrange in a single layer in a large lined ovenproof dish.
Pour any remaining marinade over the asparagus, and roast in a preheated oven at 200℃ (180℃ fan, Gas 6) for 10-15 minutes until lightly browned and sizzling hot. Garnish with the lemon wedges and parsley sprigs, and serve hot.
625 g (1 ¼ lb) asparagus
90 g (3 oz) Parmesan cheese, grated
Lemon wedges and flat-leaf parsley sprigs, to garnish
Marinade:
2 tbsp olive oil
2 tsp white wine vinegar
3 garlic cloves, crushed
Salt and black pepper
Method:
Trim the woody ends from the asparagus. Make the marinade: in a shallow non-metallic dish, combine the oil, vinegar, garlic, a pinch of salt, and plenty of pepper.
Roll the asparagus in the marinade, cover, and leave to marinate for 15 minutes.
Sprinkle the Parmesan on to a plate. Roll the asparagus in the Parmesan, then arrange in a single layer in a large lined ovenproof dish.
Pour any remaining marinade over the asparagus, and roast in a preheated oven at 200℃ (180℃ fan, Gas 6) for 10-15 minutes until lightly browned and sizzling hot. Garnish with the lemon wedges and parsley sprigs, and serve hot.
