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Roasted Asparagus with Red Pepper Flakes and Truffle Oil
slightly adapted from Rue Daily
For 2-3
1 bunch asparagus (thicker stalks work best)
2 tablespoons olive oil
1 teaspoon red pepper flakes
1/2 teaspoon truffle oil
1/4 cup finely grated parmesan
salt and pepper
2 tablespoons olive oil
1 teaspoon red pepper flakes
1/2 teaspoon truffle oil
1/4 cup finely grated parmesan
salt and pepper
Chop the woody tough part of the asparagus off (the bottom inch or two), and dress with olive oil, salt, and pepper. Roast at 425 degrees for about 20 to 30 minutes, remove from oven and immediately drizzle with truffle oil and sprinkle on the red pepper flakes and parm. Toss together and serve.
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