Roasted Asparagus

Photo: Leigh Beisch; Styling: Merilee Bordin

Roasting intensifies the woodsy flavor of asparagus. A thin crust of earthy parmesan cheese adds a bit of crunch. Prep and Cook Time: 25 minutes.

Yield: Makes 6 servings
Recipe from Sunset

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Nutritional Information

Amount 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

Ingredients

  • 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

Preparation

  1. 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. 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.
  3. Note: Nutritional analysis is per serving.
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