- 2 bunches asparagus (medium thickness), about 2 pound total
- 3 tablespoons extra virgin olive oil
- 6 leafy sprigs fresh thyme
- Kosher salt and freshly ground black pepper
- ¼ cup grated parmesan
- Preheat the oven to 450 degrees with a rimmed half sheet pan on the bottom rack. Trim any woody bases from the bottom of the asparagus.
- Remove the preheated sheet pan from the oven. Roll the asparagus onto the sheet pan and drizzle with the olive oil. Add the thyme sprigs and give everything a toss so the asparagus is coated with oil. Make sure the asparagus land in one layer. Season with salt and pepper. Roast until asparagus is almost tender, about 12 to 13 minutes.
- Give the asparagus a toss and gather them together in an even layer. Switch your oven to broil. Sprinkle the asparagus with the parmesan and roast on the top rack until the cheese is crisp and crusty and the asparagus are browned and tender, about 1 to 2 minutes, depending on your broiler.
- 1/2 cup fresh cilantro leaves
- 4 plum tomatoes, cut into quarters, seeds removed
- 1 clove garlic, smashed and peeled
- 1 jalapeno, stemmed, seeds removed, quartered
- Juice of 1 lime
- 1/4 red onion, cut into chunks
- Kosher salt
- Freshly ground black pepper
- Add the cilantro, tomatoes, garlic, jalapenos, lime juice, onion and some salt and pepper to the bowl of a food processor, and pulse until blended together. You want the salsa to maintain some texture, but it should still be smoother than it would be if you were chopping by hand. Pour into a bowl and serve. The salsa will also keep, covered, in the refrigerator for several days, though the flavors will get stronger.