Roasted asparagus with Parmesan and olive oil
Photo credit: Céline de Cérou
A quick and easy recipe that offers a different way to enjoy asparagus! All made with a mild-flavoured olive oil – in this case, an olive oil from the Languedoc region, PDO!
Ingredients
For
4
personnes
- 1 botte green asparagus
- 2 c. à soupe Languedoc olive oil PDO
- 50 g Parmesan
- Pepper
Astuce
Choose an PDO olive oil from the Languedoc (subtle flavour) for its dominant aromas of almond and tomato. Or choose another olive oil with a subtle flavour: PDO olive oil from Nyons, PDO olive oil from Nice, a French olive oil of the Amellau, Cailletier, Grossane, Lucques, Négrette, Tanche, Verdale from the Bouches-du-Rhône...
Instructions
- Preheat the oven to 180°C.
- Wash the asparagus (peel the stalks if they are thick).
- In an ovenproof dish, arrange the asparagus side by side.
- Mix the olive oil with 15cl of water and pour it over the asparagus.
Sprinkle the asparagus with Parmesan and bake in the oven for 20 minutes.
- Serve as you leave.
Astuce
Choose an PDO olive oil from the Languedoc (subtle flavour) for its dominant aromas of almond and tomato. Or choose another olive oil with a subtle flavour: PDO olive oil from Nyons, PDO olive oil from Nice, a French olive oil of the Amellau, Cailletier, Grossane, Lucques, Négrette, Tanche, Verdale from the Bouches-du-Rhône...
We recommend...
For this recipe, choose a Languedoc olive oil (PDO) for its prominent notes of almond and tomato. You could also choose an Oliu di Corsica olive oil from Corsica (PDO), a Provence olive oil (PDO), an olive oil from Haute-Provence PDO, an olive oil from Aix-en-Provence PDO, an olive oil from the Vallée des Baux-de-Provence PDO or an olive oil from Nîmes PDO.
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