Asparagus Al Forno
- 1 lb. fresh asparagus, rinsed, ends snapped
- 1 tbsp. white truffle oil
- 1/4 tsp. kosher salt
- 1 oz. Parmigiano-Reggiano, grated
Arrange asparagus in a single layer in 13x9" glass baking dish; drizzle with truffle oil, rolling to evenly coat. Sprinkle with salt. Bake, covered, in a preheated 400° oven until tender when pierced with the tip of a knife (10-12 min.). Sprinkle Parmigiano-Reggiano over asparagus. Continue baking until cheese softens (3-4 min.). Serve immediately.