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Nutrition Facts
Serving Size 1 (148g) Recipe makes 4 servings
Calories 70
Calories from Fat 39		(56%)
Amount Per Serving		%DV
	Total Fat 4.4g	6%
	Saturated Fat 1.0g	4%
	Monounsaturated Fat 2.7g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 2mg		0%
Sodium 54mg		2%
Potassium 296mg		8%
Total Carbohydrate 7.7g		2%
	Dietary Fiber 3.5g	14%
	Sugars 1.5g
Protein 4.0g		8%
detailed view... how is this calculated?

Roasted Asparagus

Recipe #52623 | 20 min | 10 min prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

By: Barb Gertz
Jan 28, 2003

What could better than roasted Asparagus. We love Asparagus fixed this way.

SERVES 4 (change servings and units)

Ingredients

1 lb asparagus
2 tablespoons parmesan cheese, shredded
3 teaspoons olive oil
1 lemon, cut into wedges
garlic powder (optional)

Directions

1
Preheat oven to 500 degrees.
2
Arrange in a single layer in a shallow baking pan.
3
With a pastry brush.
4
Brush oil on Asparagus.
5
Roast until tender but still crisp, 8 to 10 minutes.
6
May sprinkle with garlic powder at this point.
7
Turning spears occasionally for even cooking and to avoid burning.
8
Place Asparagus spears on serving platter.
9
Sprinkle with Cheese,.
10
Serve with lemon wedges.

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Featured Reviews for This Recipe

From: Bergy

On Oct 26, 2009

The asparagus comes out perfect with 8 minutes in the oven - still a bit crunchy. The lemon and parmesan just add to the wonderful flavor of the asparagus. Thanks Barb for a deliscious side dish that was enjoyed by both of us

0 people found this review helpful

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From: MichelliBelli

On Jun 25, 2009

These would go great with anything! We loved them with our dinner! Thank you for the recipe!

0 people found this review helpful

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From: SVSOUZA

On Apr 9, 2007

Love asparagus and this recipe is really easy. I do add a grating of fresh parmesean to the end, though that adds a nutty crispy flavor

1 person found this review helpful

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From: Geema

On Feb 2, 2003

I can't imagine eating asparagus any other way. I put some olive oil in a zip lock bag with the asparagus and shook it up to coat the spears thoroughly. Then put them on the baking sheets with a sprinkling of salt. Roasted them for only 6-7 minutes and then ate them plain. Perfect even without the cheese and lemon, but that would be great also. I'm going to try using these baked spears on top of a spinach salad with some ginger dressing and sliced almonds. Thanks for the wonderful recipe.

4 people found this review helpful

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