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Roasted Asparagus Draped with Parrano

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Serves 8


Ingredients:

1 lb asparagus, trimmed
2 tablespoons kosher salt, plus more to taste
2 tablespoons olive oil, plus more for greasing the baking pan
1/4 lb Parrano, shaved with vegetable peeler

Directions:

  1. Preheat oven to 400 degrees F. Grease cookie sheet with olive oil.
  2. Bring large pot of water to boil, add kosher salt then blanch trimmed asparagus until tender, 2-5 minutes depending on the thickness of the asparagus. Drain asparagus and let dry briefly on paper towels. Toss asparagus with olive oil and salt to taste.
  3. Divide asparagus into 4 piles on prepared cookie sheet, with all spears facing the same direction. Drape shaved Parrano over the asparagus piles, keeping the tips uncovered. Roast about 8 minutes until the cheese is melted and bubbling and the asparagus is hot. Serve at once.
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