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Roasted Parmesan Asparagus

published about 1 hour ago

Credit: Photo: Jason Rampe; Food Styling: Amelia Rampe

I’m always on the search for side dishes that are quick and easy to pull together — bonus points if they help me get a serving of veggies in. Now that it’s April and asparagus is at its peak, I’m planning to work the gorgeous green stalks into as many sides as I can.

My current favorite is also the easiest: roasted Parmesan asparagus. The vibrant stalks are tossed in grated Parmesan, minced garlic, lemon juice, and olive oil, then roasted until perfectly crisp-tender and every bite is infused with flavor.

Serve this simple side with any protein you please (steak, salmon, chicken, or tofu are all great). It’s a fast and flavorful win every time.

Credit: Photo: Jason Rampe; Food Styling: Amelia Rampe

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Roasted Parmesan Asparagus

Yield Serves 3 to 4

Prep time 5 minutes to 10 minutes

Cook time 10 minutes to 15 minutes

• wheat-free
• low-carb
• fish-free
• peanut-free
• vegetarian
• shellfish-free
• pork-free
• pescatarian
• sugar-conscious
• gluten-free
• tree-nut-free
• soy-free
• egg-free
• red-meat-free
• alcohol-free

Per serving, based on 4 servings. (% daily value)

• Calories 101
• Fat 7.8 g (12.1%)
• Saturated 1.6 g (7.8%)
• Carbs 5.8 g (1.9%)
• Fiber 2.7 g (10.6%)
• Sugars 2.4 g
• Protein 4.0 g (7.9%)
• Sodium 286.8 mg (11.9%)

Ingredients

• 1 pound

  asparagus

• 2 tablespoons

  olive oil

• 1/2 ounce

  finely grated Parmesan cheese

• 2 cloves

  garlic

• 1/2

  medium lemon

• 1/2 teaspoon

  kosher salt

• 1/4 teaspoon

  freshly ground black pepper

Instructions

1. Arrange a rack in the middle of the oven and heat the oven to 425ºF. Line a rimmed baking sheet with parchment paper.

2. Trim the ends from 1 pound asparagus and place on the baking sheet. Finely grate 1/2 ounce Parmesan cheese (about 1/4 packed cup). Mince 2 garlic cloves and sprinkle over the asparagus. Squeeze the juice of 1/2 medium lemon (about 1 1/2 tablespoons) over the asparagus. Drizzle with 2 tablespoons olive oil. Sprinkle with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and half of the Parmesan, and toss well to coat.

3. Arrange the asparagus in a single layer. Sprinkle with the remaining Parmesan. Bake until the asparagus is crisp-tender, 10 to 15 minutes.

Recipe Notes

Storage: Refrigerate in an airtight container up to 4 days.

Nicole Rufus

Assistant Food Editor

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Source : food