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Roast Asparagus with Parmesan
- 1 lb. pencil-thin asparagus ends trimmed
- 2 teaspoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup (1 ounce) grated Parmesan
Directions:View on PBS Food
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