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Ingredients
- 2 1/2 pounds fresh asparagus (about 30 large & thick)
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup freshly grated Parmesan cheese
- 2 lemons cut in wedges for serving
Directions
- Preheat the oven to 400 degrees.
- If the stalks of the asparagus are thick, peel the bottom half of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 123g | |
| Recipe makes 6 servings | |
| Calories 99 | |
| Calories from Fat 62 | 63% |
| Total Fat 7.04g | 9% |
| Saturated Fat 2.11g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 324mg | 14% |
| Potassium 228mg | 7% |
| Total Carbs 5.24g | 1% |
| Dietary Fiber 2.4g | 8% |
| Sugars 2.21g | 1% |
| Protein 5.53g | 9% |
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Reviews
September 24, 2008
This was just fabulous! Very easy to make and a wonderful side dish. I drizzled about 2 tablespoons of EVOO and used about a 1/4 cup of cheese to top. Highly recommend as a quick and easy (and delicious) side. Served it next to lasagne.I've cooked/tasted this recipe!
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