Roasting asparagus at a high temperature makes the tips nice and crispy. It's shockingly good prepared this way, making one wonder why asparagus is boiled and steamed so often. A squirt of lemon, a sprinkle of grated cheese, and you have a new way to serve a much-loved vegetable.

The type of cheese you grate on top is your choice. Parmigiano-Reggiano, Grana Padano and Manchego are all great choices, but don't be afraid to try a new hard cheese you've never had before. If you have any of the cheese left over, try one of the recipes below:

• Kale with Whole Wheat Pasta and Grated Cheese
• Flatbread Pizza with Zucchini and Manchego
• Lentil Bean Soup Garnished with Cheese
• Tomato and Pecorino Romano Tart
• Lemon Risotto with Cheese
• Cheese Croutons
• Corn with Browned Butter and Cheese

When buying asparagus, look for a bright green color. The size of the asparagus spears, which can be skinny or fat, doesn't usually indicate tenderness. The bottom of all asparagus spears is tough and chewy and should be removed. The easiest way to do this is simply snapping the bottom off with your hands. Asparagus tends to be skinnier at the beginning of the season it is harvested (usually spring) and fatter as the season goes on.

See Also

Parmesan Cheese Substitutes

Cheese Measurements for Cooking

Quick Tips for Buying and Storing Cheese