Roasted Asparagus with parmigiano

“Asparagus inspires gentle thoughts.”
Charles Lamb

Asparagus is a powerful aphrodisiac. Legend has it that asparagus “stirs up lust in man and woman,” as one long-ago herbal medicine proponent put it. One reason may be its shape. Another may be its nutrient profile, which includes ample doses of Vitamins A and C, calcium, iron and potassium. In any case, 19th century French bridegrooms were required to eat several helpings of asparagus because of its reputed love powers. Dress it up with some Parmigiano Reggiano for a healthy, romantic dish.


  • 2 bunches medium asparagus
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • Grated or shaved Parmesan, optional


  1. Preheat the oven to 450 degrees F.
  2. Trim the woody ends from the asparagus, usually about 1 1/2 inches. Lightly peel the remaining stalks (not always necessary).
  3. Spread the spears in a single layer on a baking sheet, drizzle with olive oil, sprinkle with the salt and pepper, and roll to coat thoroughly.
  4. Roast the asparagus until lightly browned and tender, about 8 to 10 minutes, giving the pan a good shake about halfway through to turn the asparagus.
  5. Arrange the roasted asparagus on a serving platter and top with some Parmesan. 
  6. Serve warm or at room temperature.

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