Ingredients
Scale
- 1 large bunch (about 1 pound) fresh asparagus
- 1 to 2 teaspoons olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- Zest and juice of ½ medium organic lemon
- Lemon wedges, from the remaining ½ lemon
- Sprinkle of finely grated Parmesan cheese
- Small handful of fresh mint or parsley, finely chopped
- Light sprinkle of red pepper flakes
- Optional: Pat or two of butter
- Optional: Light drizzle of balsamic reduction or thick balsamic vinegar
- Optional: Toasted sliced almonds
Instructions
- Rinse asparagus and trim woody ends.
- Drizzle with olive oil, salt, and pepper, and add lemon zest.
- Arrange on a baking sheet in a single layer.
- Preheat oven to 425°F (220°C) and roast for 12-15 minutes until tender and slightly crispy.
- Drizzle with lemon juice and sprinkle with Parmesan cheese.
- Garnish with chopped mint or parsley, and add optional toppings if desired.
Notes
Choose fresh asparagus with firm stalks and vibrant color.
Don’t overcrowd the baking sheet for even roasting.
Leftovers can be stored in an airtight container for up to three days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Calories: 120
- Sugar: 2
- Sodium: 120
- Fat: 7
- Saturated Fat: 2
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 4
- Protein: 6
- Cholesterol: 5