This is a simple and delicious Italian recipe adapted from the Barefoot Contessa. We leave out the egg and sometimes the lemon (depends on what you are serving this with).
Ingredients
- 2 1/2 pounds asparagus
- 2 tablespoons olive oil
- 1/2 tsp kosher salt or to taste
- 1/4 tsp fresh ground pepper or to taste
- 1/2 cup grated Parmesan cheese (fresh is best)
- 2 lemons cut in wedges
Directions
- Preheat oven to 400.
- Lay asparagus in a single layer on a cooking sheet/pan and drizzle with olive oil (put down foil if it is not a non-stick pan.)
- Sprinkle with salt and pepper and place in oven.
- Roast for 12-15 minutes until tender.
- Sprinkle with Parmesan and return to over for 1-2 minutes.
- Serve with lemon wedges (if served as an appetizer/antipasta or with fish, if served with chicken or beef you may want to leave out the lemon)
Toolbox
Add the recipe to which day?
Adding to Planner
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% |
Advertisement
Advertisement