Ingredients
Scale
1 bundle asparagus spears, about 1 pound
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
2 cloves garlic, finely minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoon freshly grated parmesan cheese
Instructions
- Preheat oven to 425 degrees.
- Break one spear of asparagus at the bottom to remove woody end. Use that break point as a guide to cut off the ends for remaining spears. Place on rimmed baking sheet.
- Drizzle olive oil over the spears, then add lemon, garlic, salt, pepper, and parmesan cheese. Use your hands to toss it all together and coat the spears.
- Roast in the oven for 10-15 minutes, depending on the thickness of your asparagus. If you have very thin spears, it will be closer to 6-8 minutes. You can test for doneness by picking up one piece by the cut end and it should bend slightly without being completely limp.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side dish
- Method: Roasted
- Cuisine: Italian
Nutrition
- Serving Size: 1/4
- Calories: 48 calories
- Sugar: 1 g
- Sodium: 332 mg
- Fat: 2 g
- Saturated Fat: 0 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 1 mg