This week, Chef Chris Papp of Stew Leonard's shows Tina Redwine how to make roasted asparagus. 

Roasted Asparagus 

Ingredients:
2 ½ lbs. fresh asparagus, trimmed and peeled
2 Tbsp. Stew’s Extra Virgin Olive Oil
½ teaspoon Kosher salt
¼ teaspoon black pepper
½ cup Stew’s Shredded Parmigiano Reggiano
2 lemons, cut into wedges

Directions:

Preheat oven to 400°F.
With a vegetable peeler, peel the bottom ½ of each if stalks are thick.
Lay them in a single layer on a sheet pan and drizzle with oil. Sprinkle with salt and pepper and toss to coat.
Roast for 15 – 20 minutes until tender.
Sprinkle with the Parmesan and place back in the oven for another minute.
Drizzle with the fresh lemon juice just before serving