These lovely roasted spears are enhanced by a sprinkling of sharp cheddar cheese. My friend Suzanne used to roast asparagus in a little oil with freshly grated parmesan cheese grated over the tips. She has many wonderful dishes, and if you get the opportunity to partake in a dinner she has made, don't miss it!
I make her version frequently, but decided the other day to shake it up a bit and see how this might taste.
Wash and snap the ends off a bunch of asparagus, and roll them in some olive oil. Lay them in a sheet pan in a single layer, and roast for 15 minutes or so at 350. Pull them from the oven, and add shredded sharp cheddar cheese to cover the tips. Continue roasting for another 15 minutes. Delicious! The cheddar is surprisingly a more flavorful cheese in this preparation - perhaps because the shreds are larger, so more cheese is used overall. Whatever the reason, it is a heartier flavor, and quite tasty. I think Suzanne would approve.
