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    Home » Budget Meals

    Roasted Asparagus

    May 1, 2006 · Modified: Jan 1, 2022 by Andrea · This post may contain affiliate links · This blog generates income via ads · 2 Comments

    Jump to Recipe Print Recipe

    Roasted Asparagus - Andrea Meyers

    Often the best foods are simply prepared with minimal fuss and ingredients, and that is the case with roasted vegetables. With just some extra-virgin olive oil, kosher salt, and maybe some herbs, you can have a delicious and pretty side dish to serve for a weeknight meal or for special weekend dinners. I love roasted asparagus in the springtime. The spears are long and colorful, and they make a simple yet elegant presentation with any meal.

    Asparagus can make a fun vegetable for kids. I cut up some spears for my toddler during Sunday dinner, and after he devoured the bites he reached over and grabbed a whole spear off my plate and began chewing on it with great gusto!

    [Updated September 2014.]

    Roasted Asparagus - Andrea Meyers
    Print Pin

    Roasted Asparagus

    Prep Time5 mins
    Cook Time15 mins
    Total Time20 mins
    Course: Vegetable
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: asparagus, gluten free, parmesan cheese, roasting, vegetarian
    Servings: 4 servings
    Calories: 126kcal

    Equipment

    • baking sheet lined with foil

    Ingredients

    • 1 pound asparagus spears (trimmed)
    • 3 tablespoons olive oil
    • ½ teaspoon kosher salt
    • 2 tablespoons grated Parmesan cheese (or vegan option)
    US Customary - Metric

    Preparation

    • Preheat oven to 425° F/220° C.
    • Break off the woody bottom part of the asparagus spears and discard. Place the asparagus on the foil and drizzle with olive oil. Sprinkle with salt and roll the asparagus around until they are evenly coated with oil and salt.
    • Roast in the preheated oven for 10-15 minutes depending on the thickness of the stalks and desired tenderness. The tips of the spears can burn, so check often if cooking for longer than 10 minutes. Remove from the oven and transfer to a serving plate. Sprinkle on the Parmesan cheese, and serve immediately.

    Nutrition

    Sodium: 331mg | Calcium: 55mg | Vitamin C: 6mg | Vitamin A: 879IU | Sugar: 2g | Fiber: 2g | Potassium: 229mg | Cholesterol: 2mg | Calories: 126kcal | Saturated Fat: 2g | Fat: 11g | Protein: 3g | Carbohydrates: 5g | Iron: 2mg
    Tried this recipe?Share in the comments!

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    Reader Interactions

    Comments

    1. Holley Grainger says

      March 23, 2015 at 8:56 pm

      Love this recipe! I shared it on my recipe roundup today ..check it out! http://holleygrainger.com/ways-to-make-asparagus/

      Reply

    Trackbacks

    1. 14 Asparagus Recipes to Celebrate Spring - Holley Grainger, MS, RDN says:
      March 9, 2016 at 2:05 pm

      […] Roasted Asparagus with Parmesan via Andrea Meyers […]

      Reply

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