Roasted Asparagus with Gruyere

I really like asparagus. Doug can sort of take it or leave it. When it was in season I was trying to make all these different recipes with it in order to get my fill. This one was easy and light tasting. Doug said it was a bit blah, but I liked it so much I made it for myself again a few days later with the leftover ingredients I had. So take that as you will. 

• 2 lb asparagus spears
• 1 small white onion, cut into thin wedges
• 1 small red or yellow sweet pepper, cut into thin strips
• 1 Tsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup shredded Gruyere or Swiss cheese

Preheat oven to 400 degrees. Snap off and discard woody bases from asparagus. Scrape off scales. Place asparagus, onion, and sweet pepper in a 15x10x1 inch baking pan. Drizzle vegetables with oil; toss to coat. Spread vegetables in a single layer. Sprinkle with salt and pepper. Toast, uncovered, in oven about 20 minutes or until asparagus is crisp-tender. Transfer to a serving platter; sprinkle with cheese.

Serves 6

Prep Time: 10 minutes

Total Time: 30 minutes

Recipe from Better Homes and Gardens New Cookbook