Roasted Asparagus – Image: MyRecipes.com
Photo: Leigh Beisch; Styling: Merilee Bordin
I like asparagus. Actually I LOVE asparagus. Of all cooking methods, roasting is hands down the most flavorful cooking method. The taste is out of this world and it is so easy you won’t believe it!
Sometimes I sprinkle a little parmesan, sometimes I don’t. Same with the lemon. It works either way. It doesn’t need it, but it’s a nice twist. You can also just use however much asparagus you like (if you don’t need six servings), toss in olive oil, sprinkle with a little salt and pop in the oven!
Yield: Makes 6 servings
- 2 bunches asparagus (about 2 lbs.)
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/3 cup packed freshly shredded parmesan cheese
- 2 teaspoons fresh lemon juice
1. Preheat oven to 475°. Hold the end of an asparagus stalk and bend until it snaps off. Repeat with remaining stalks and discard woody ends.
2. Toss asparagus with olive oil, sprinkle with salt and pepper, and toss well. Arrange asparagus in an even layer in a shallow baking dish. Sprinkle with parmesan cheese and bake until asparagus is crisp-tender and cheese is browned, about 10 minutes. Sprinkle with lemon juice. Serve hot or warm.
Note: Nutritional analysis is per serving.
Nutritional Information/per serving
- Calories: 84
- Calories from fat: 49%
- Protein: 7.6g
- Fat: 4.6g
- Saturated fat: 2.1g
- Carbohydrate: 5g
- Fiber: 1.2g
- Sodium: 274mg
- Cholesterol: 7.5mg
Catch you back here tomorrow!
8 thoughts on “Have you made Roasted Asparagus? Too easy and way too good to be a veggie!”
jennifer lea dulin
~ we are put on earth, a little space, to learn to bear the beams of love ~
Hey Jennifer! Tasty stuff this is, ha ha… A friend gave me a bottle of walnut oil, and she said to try that, it was amazing… just need a little bit… all roasted veggies are good!! Have a good day!
Try with chopped red onion that you put in a line towards top is asparagus and chopped garlic again as a line in middle. It looks cool color wise and gives even more flavor!
Oooh yum, sounds good Susan! Thanks for the advice!
The photo makes me want to make it right now. Probably not a traditional breakfast meal, tho.
Sure it is! An omelet with swiss and roasted asparagus! Sounds good to me right now!! Have a good day Kate!
love it. a big fan of roasted brussel sprouts as well. Like your idea of an omelet, will have to try that.
Yes! Aren’t roasted brussel sprouts the best? A tad sweet and not bitter at all! Thanks for commenting Susan!