"Salty and savory, the roasting method kills the natural bitterness of asparagus.Try it next to grilled fish or lamb."


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  • 1 bunch thin asparagus spears, trimmed
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons grated Parmesan cheese (optional)
  • 1 clove garlic, minced (optional)
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon lemon juice (optional)
  • Directions

  • Prep
  • Cook
  • Ready In
    1. Preheat an oven to 425 degrees F (220 degrees C).
    2. Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
    3. Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.


    • Cook’s Note
    • To remove woody ends, grab stalk of asparagus at either end and bend until it snaps.It will naturally snap where it starts to get tough.
    • Tip
    • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

    Nutrition Facts

    Per Serving: 123 calories;10.8 g fat;5.2 g carbohydrates;3.3 g protein;2 mg cholesterol;471 mg sodium.Full nutrition
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