Asparagus is relatively new to me. I’ve had it here and there at friends houses, but never thought to buy it myself. My mom never made it while growing up. I do enjoy it, so I don’t know what was stopping me? I guess the unknown of never preparing it. When I found this recipe I knew it was my time to try it. There’s not much to it and it’s not a genius discover: it just tastes good! It’s very low in calories and can be prepared a number of ways. It’s fast and an easy side to any dinner. I feel like it’s a teeny bit expensive, but that may be because I had never bought it before and didn’t know what to expect ;)
Roasted Parmesan Asparagus
Roasted Parmesan Asparagus is the perfect and simple side dish to pair with any meal!
Ingredients
- 1 bunch asparagus about 1 ½ lbs
- 1 tbsp. olive oil
- 2 tbsp. grated Parmesan
- Salt and black pepper to taste
- Juice of 1 lemon
Instructions
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Preheat the oven to 400 F.
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Hold an asparagus spear at both ends and bend the bottom until the tough woody section snaps (it will naturally snap off where the tough part of the vegetable ends and the tender part begins). Using that spear as a guide, use a knife to remove the bottoms of the rest of the bunch.
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Place the asparagus in a baking dish. Drizzle with the olive oil, sprinkle with the Parmesan, and season with salt and pepper; toss to coat. Roast until just tender, 10 to 12 minutes. Sprinkle the lemon juice over the asparagus.
Recipe Notes
Adapted from Source: Cook This Not That, David Zinczenko & Matt Goulding
Love asparagus! Thanks for the new recipe! And, I made some yummy cupcake bites for today, for my work friends to enjoy, thanks for teaching me that too! Happy Valentine’s day friend :)
Jessica
We LOVE asparagus but I usually just steam it and add butter n salt n pepper! I am so trying this, thanks!
Hannah
this is delicious!!!
Jenny
Hi Yvonne,
I’m one of Steph R.’s friends (not sure if you remember me or not, we were bridesmaids together at her wedding) and found your blog(s) via her. Your food pictures are amazing! Anyway, just thought I’d comment, because I just bought a bunch of asparagus, and now I know what to do with it :) Thanks.
Jenny