Thyme Marinated Roasted Asparagus with Grated Parmesan Cheese
You only mess up one dish with this recipe – the baking dish. Everything else is mixed up in a plastic ziploc bag.
To a gallon-size resealable bag, add about 1/2 cup olive oil and the juice of one half of a lemon. Sqush is all around to mix it up. Rinse one pound of asparagus and trim the tough ends. Throw the asparagus in the bag and sqush is all around to make sure it’s all coated with the olive oil and lemon juice. Throw in a handful of fresh thyme sprigs. Sort of move things around to distribute the thyme amongst the asparagus. I think amongst sound poetic. Marinade for an hour or two. Place the asparagus and thyme on a roasting sheet, sprinkle with salt and roast at 400 degrees for about 10 minutes or until it starts to brown. Remove the thyme sprigs and place the asparagus in a pretty serving bowl. Grate fresh parmesan on the asparagus while still hot. Serve immediately.
Marinated asparagus with the thyme sprigs ready for the oven.