By Sarah Murphy-Kangas, In Praise of Leftovers
2 lbs. asparagus
Olive oil
Salt
Fresh mint, to taste
Zest of 1 lemon
Parmesan or pecorino, to taste
Chile flakes, to taste
1. Preheat oven to 425 degrees F.
2. Clean and trim two pounds of asparagus, breaking the ends by bending the stalks and seeing where they naturally snap.
3. Spread asparagus out on a rimmed cookie sheet with a couple big glugs of olive oil and some coarse salt. Roast until just tender, about 8 minutes (more or less depending on thickness of asparagus – test frequently).
4. Remove from oven and pile on a platter. Drizzle more olive oil, some torn fresh mint, grated zest of one small lemon, some generous shavings of Parmesan or pecorino, a little more salt and olive oil, and a few chile flakes. Eat warm, room temperature, or cold.
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