Roasted Asparagus with Parmesan and Lemon

Name: Roasted Asparagus with Parmesan and Lemon
Prep time: 5 min
Cook time: 12 min
Total time: 20 min
Cuisine: Italian
Ingredients: 1 lb asparagus, tough ends snapped off; 1 1/2 tbsp olive oil; 1/2 tsp kosher salt; black pepper, to taste; 1 lemon; 1 oz Parmesan, shaved with a vegetable peeler

Asparagus spears roasted at high heat until tender with lightly crisp tips, finished with lemon zest and shaved Parmesan.

Prep: 5 min
Cook: 12 min
Total: 20 min
Difficulty: Easy
Cuisine: Italian
Serves: 4

Contains: Milk

Diet: Gluten-free, Nut-free, Egg-free

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Ingredients

4 servings

Serves 4

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Steps

Heat the oven to 425°F. Pat the asparagus dry and toss it on a rimmed sheet pan with the oil, salt and a few grinds of pepper, then spread in a single layer.
Roast until bright green, tender when pierced near the base and lightly crisp at the tips, 8 to 12 minutes; pencil-thin spears are done closer to 8 minutes, thick ones closer to 12.
Move to a platter, finely grate the lemon zest over the top and scatter with the shaved Parmesan. Cut the lemon into wedges for squeezing at the table.

Ingredients

Estimated nutrition per serving

Calories: 100
Protein: 5 g
Fat: 7 g
Carbohydrates: 6 g
Fiber: 2 g
Sodium: 360 mg

Estimated from the ingredient amounts using USDA FoodData Central. Not included: optional ingredients, anything without an amount (to taste, for serving) and salt for cooking water.

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