Truffle Parmesan Asparagus

Um, what??? This. Is. So. Good. Inspired by delicious French fries my kids and I had eaten the day before at one of our fave New York City restaurants, Noi Due, I was determined to bring these incredible flavors to something healthier and more diet friendly. Jackpot with the asparagus, though this can work with roasted potatoes, carrots, polenta/ jicama fries, or cauliflower or broccoli florets. This was a breeze to prepare. Truffle oil, fresh minced garlic, fresh chopped parsley, and shredded Parmesan. I broiled the asparagus partially, removed from the oven, mixed in the other ingredients, then put it all back in the broiler to cook and crisp. Ready for this life changing side dish? No more bland, kill me now veggies.

You’ll need:

Two bunches asparagus, bottoms trimmed.

Truffle oil

A cup of packed chopped fresh parsley

Three cloves minced garlic

A cup and a half of shredded Parmesan

Salt and pepper.

Spread asparagus spears in a single layer on an aluminum pan. No glass in broiler ever! Arrange oven rack a few inches below the top of oven. Turn on to broil setting. Drizzle spears with the truffle oil, sprinkle with salt and pepper. Broil partially until the asparagus looks bright green. Remove. Mix the garlic, parsley, and half the cheese. Distribute evenly then place back in a single layer with a spatula. Sprinkle rest of the cheese on top. Hit with another nice drizzle of oil to crisp up the cheese. Broil again for a couple minutes until cheese is golden brown. I’m soooo excited for you to enjoy this! If using other veggie options, bake or roast instead of broil. Rest of process is the same, cooking halfway then adding the other ingredients to finish it off. Love you.