Optional: 17-ounce pre-cooked package of polenta (see notes)
Instructions
Preheat the oven to 400 degrees.
Rinse and dry your asparagus, and trim about 1" off the end to get rid of the tough stalks.
Toss asparagus with salt and pepper, and roast for 15-20 minutes in a preheated oven. Time depends on size - larger stalks will take a few more minutes. You want the tips to begin to brown and the stalks should be easily pierced by a fork.
In the meantime, shave Parmesan cheese using a vegetable peeler or cheese grater.
When the asparagus is done, remove it from the oven and sprinkle the Parmesan cheese shavings overtop. Drizzle with olive oil if desired.
Serve hot as a side dish, or over polenta for a meal.
Notes
The pictured recipe includes a package of pre-cooked (heat and serve) polenta, simmered on the stove while the asparagus was roasting.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2016/04/01/roasted-asparagus-with-parmesan/