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Roasted Asparagus

Recipe Courtesy of Harvest of the Month
Photo Courtesy of Harvest of the Month

Ingredients

  • Local fresh asparagus, washed, trimmed - 10.5 lbs
  • Vegetable oil - 6 Tbsps
  • Salt - 1/2 tsp
  • Pepper - 1/2 tsp
  • Grated parmesan cheese - 7 ozs

Preparation

  1. Preheat oven to 400°F. Wash asparagus spears and trim off the tough ends. Cut asparagus into 3-inch lengths.
  2. Place asparagus in a large container. Add the oil, parmesan, salt and pepper, and toss to coat the asparagus pieces.
  3. Place asparagus in a single layer on a parchment-lined sheet pan being careful not to overcrowd the pan. For 48 servings use 6 full-size sheet pans, for 96 servings use 12 full-size sheet pans.
  4. Roast in the preheated oven for 12-15 minutes, or until the asparagus pieces are lightly browned and blistered.  Critical Control Point: Heat to 140°F or higher.
  5. Serve ½ cup portions using a #8 scoop or ½ cup spoodle.

Critical Control Point: Hold for hot service at 135°F or higher.



48 servings makes 10 lbs

Serving Information

For Program
Serving Size
Serving Utensil
NSLP
1/2 cup
#8 scoop or 1/2 cup spoodle

Meal Pattern Contribution

Food Component
Other
1/2 C