Thursday, April 19, 2012

Italian Roasted Asparagus

Asparagus is one of our favorite veggies around here. I LOVE when it comes into season!  Even big sister, picky eater that she is, devours the stuff.  Here's one of my favorite ways to fix it.  It's fresh and fast and more flavorful than steamed.

1 bunch thin asparagus spears, trimmed
3 Tbsp olive oil
1 1/2 Tbsp grated Parmesan cheese
1 clove garlic, minced
1 tsp. sea salt
1/2 tsp. ground black pepper
1 Tbsp lemon juice

Preheat oven to 425 degrees.
Arrange the asparagus in a single layer in a baking dish, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper.
Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness.  They should be fork tender when done.  Sprinkle with lemon juice just before serving.

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