Serves 4 to 6
1 cup Parmesan grated
4 to 6 medium stalks of asparagus, woody end removed
Fresh-ground black pepper
Preheat the oven to 375°F.
Use a food processor or the smallest holes on a box grater (see Recipe Notes) to shred the asparagus. Transfer to paper towels and firmly squeeze to remove as much liquid from the shredded asparagus as possible.
In a medium bowl, combine the Parmesan, squeezed asparagus, and fresh-ground black pepper until mixed. Drop about a tablespoon of the cheese-and-asparagus mixture onto a parchment-lined baking sheet, about 1 inch apart. Flatten with the back of the spoon, if necessary.
Bake for 8 to 10 minutes, until the cheese is bubbly and the edges are lightly browned. Remove from the oven and cool on the baking sheet for 5 minutes. The crisps will firm up more as they cool.
Note: Using a box grater: Grating asparagus with the box grater is possible! The trick is to start with the bottom of the stalk; the tender spear tips can be finely minced for this recipe.
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