Roasted Asparagus
Yield
4 servingsPrep
10 minCook
10 minReady
20 minLow in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
asparagus
fresh |
|
| 2 | teaspoons |
olive oil
|
|
| 2 | tablespoons |
Parmesan cheese
|
|
| 1 | each |
lemon
cut into wedges |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
asparagus
fresh |
|
| 1E+1 | ml |
olive oil
|
|
| 3E+1 | ml |
Parmesan cheese
|
|
| 1 | each |
lemon
cut into wedges |
|
Directions
Preheat oven to 500 degrees.
Arrange asparagus in a single layer in a shallow baking pan.
With a pastry brush, paint the oil on the asparagus spears.
Roast until tender but still crisp, 8 to 10 minutes, depending on thickness of stalks.
Turn spears occasionally for even cooking and to avoid browning.
Place asparagus spears on serving platter.
Sprinkle with cheese.
Serve with lemon wedges.
