Roasted Asparagus
Roasted asparagus is the best way to enjoy fresh spring asparagus! With Parmesan, lemon, and cracked black pepper, this is going to be your go-to asparagus recipe.
Servings: 4
Calories: 126kcal
Ingredients
- 1 lb asparagus spears woody ends removed
- 3 tbsp extra virgin olive oil
- 2 garlic cloves minced
- 1 ½ tbsp grated Parmesan cheese
- 1 tsp kosher salt
- ½ tsp fresh ground black pepper
- juice of ½ a lemon
Instructions
- Preheat the oven to 425F.
- Toss asparagus spears with all remaining ingredients except for the lemon juice.
- Arrange spears in a single layer onto a baking sheet.
- Roast in the oven for 13-15 minutes until al dente.
- Toss with lemon juice just before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days. You can reheat roasted asparagus in the oven, microwave, or in a skillet on the stovetop. You can also eat it cold.
Nutrition
Calories: 126kcal | Carbohydrates: 5g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 2mg | Sodium: 617mg | Potassium: 239mg | Fiber: 2g | Sugar: 2g | Vitamin A: 874IU | Vitamin C: 7mg | Calcium: 47mg | Iron: 3mg