Side
Lemon Parmesan Roasted Asparagus
Asparagus roasted in 10 minutes with garlic, lemon and a little Parmesan.
⏱ 17 min (5 min prep, 12 min cooking)
🍽 Serves 4 · about 6 spears
quick
vegetariangluten free
ContainsMilk. Check the labels on what you buy; brands differ.
Ingredients
Asparagus
- 1½ lb Asparagus, tough ends snapped off
- 2 tbsp Olive oil
- 2 clove Garlic, minced
- ½ tsp Table salt
- ¼ tsp Ground black pepper
- ¼ cup Grated Parmesan, grated
- 1 tbsp Lemon juice (bottled)
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: rimmed baking sheet.
- Heat the oven to 425°F.
- Toss the asparagus with the oil, garlic, salt and pepper on the baking sheet and spread in one layer.
- Roast 8 to 12 minutes, depending on thickness, until tender-crisp.
- Sprinkle with the Parmesan and lemon juice while hot.
Make aheadTrim the asparagus up to 2 days ahead and store standing in a jar with an inch of water. Leftovers keep 3 days.
↺ LeftoversChop into scrambled eggs, pasta or a grain bowl.
🧒 With kidsShow kids how a spear snaps on its own where the tough part ends.
Dairy-free swapSkip the Parmesan.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.