A neat new take on early spring asparagus. Makes a good companion dish to traditional Eggs Benedict — try some Truffled Parmesan Seasoning sprinkled on top of your Hollandaise sauce!
2 small bunches of tender young asparagus (about 1 – 1-1/2 lbs), trimmed
2 – 3 Tbsp Olive Oil
3 cloves of garlic, coarsely minced
2 – 3 Tbsp Truffled Parmesan Seasoning Sea salt and ground black pepper to taste
Preheat oven to 400°F. Using a big bowl or a shallow platter, toss trimmed asparagus gently with the minced garlic and olive oil so that all the stalks are lightly coated. Arrange asparagus in a single layer on a rimmed baking sheet (or two sheets, if you need more room).
Roast the asparagus in the oven until al dente (tender but still slightly crisp), about 7 minutes. Shake the asparagus a little so that the other side will get browned, too, and return baking sheet to oven for another 2 – 3 minutes.
Remove baking sheet from oven and transfer roasted asparagus to a serving platter. Sprinkle with Truffled Parmesan Seasoning, and salt and pepper, if desired.
Serve immediately. The leftovers (if there are any, which is doubtful) are delicious cold.