Emeril’s Roasted Asparagus with Tasso
1 tablespoon olive oil
4 ounces tasso or other smoked ham, finely diced
2 tablespoons minced shallots
2 pounds asparagus, trimmed
Salt and freshly ground black pepper
- Preheat the oven to 450 degrees F.
- In a large skillet, heat the oil over medium-high heat. Add
the tasso and cook, stirring constantly, until browned, 2 to 3
minutes. Add the shallots and cook until just softened, about 1
minute. Add the asparagus and toss to coat. Remove from the
head and season with salt and pepper, to taste. Transfer to a
roasting pan or baking dish.
- Roast asparagus until crisp tender, turning occasionally, 15 to
20 minutes. Remove from the oven and top with Parmesan