Roasted Asparagus with Parmesan Sauce

Serves 6 to 8

When I studied abroad in Rome, my curriculum was supposed to be focused on architecture, but the education I actually took home was how good down-to-earth authentic Italian cooking could be. One of the most memorable things I ate that year was asparagus simply topped with grated Parmesan. That’s it! That’s all it needed to be perfect. Since asparagus is one the stars of the spring season, I like quickly roasting until it’s perfectly tender and then spooning on this light spring jacket of a Parmesan sauce. And while I personally only wear a light spring jacket one or two days out of the year, I find this sauce gets worn much more frequently.

INGREDIENTS

Let's Party: Recipes and Menus for Celebrating Every Day Dan Pelosi

• 1 large bunch asparagus, trimmed

• Extra-virgin olive oil

• Kosher salt

• ½ lemon

• 1 tablespoon unsalted butter

• 1 tablespoon all-purpose flour

• ¾ cup heavy cream

• ¼ cup freshly grated Parmesan cheese

• Freshly ground black pepper

DIRECTIONS

Preheat the oven to 450°F.

Arrange the asparagus on a rimmed sheet pan in an even layer. Drizzle on some olive oil, season with salt, and roll them to coat well.

Roast the asparagus until tender, 10 to 15 minutes. Remove from the oven and transfer to a serving platter. Squeeze the lemon juice over top.

In a small saucepan, melt the butter over medium heat. Whisk in the flour, and cook until lightly toasted, about 1 minute. Slowly add the cream, whisking constantly to avoid lumps. Add the Parmesan and a pinch of salt. Cook, whisking constantly, until the sauce is thickened, about 3 minutes. Taste for seasoning and add more salt as needed.

Spoon the sauce over the asparagus and finish with lots of pepper before serving.

Note: The asparagus can also be grilled over high heat for about 3 minutes on each side.

Recipe reprinted with permission from LET’S PARTY © 2025. Published by Union Square & Co., an imprint of Grand Central Publishing, a division of Hachette Book Group. Photography by Johnny Miller.

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