Oven-Roasted Asparagus and Parmesan

Medium-sized stalks of asparagus work best for this recipe. The pencil-thin stalks tend to burn at the tips and the thick stalks require peeling.

Serves: 4Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 1½ lbs. asparagus, bottoms trimmed
  • 1 Tbsp. olive oil
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • ¼ cup shaved Parmesan
  • 2 tsp. balsamic vinegar

Directions

  • Preheat oven to 450°F.
  • In a large mixing bowl, combine the asparagus, olive oil, salt, and pepper. Toss to evenly coat the asparagus. Line a baking sheet with parchment paper and lay out the asparagus in a single layer.
  • Bake until crisp-tender, about 10 minutes, depending on the thickness. Transfer to a serving platter, sprinkle the cheese on top and drizzle with balsamic vinegar.

Recipe Information

Serves: 4

Ingredients

  • 1½ lbs. asparagus, bottoms trimmed
  • 1 Tbsp. olive oil
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • ¼ cup shaved Parmesan
  • 2 tsp. balsamic vinegar

Directions

  • Preheat oven to 450°F.
  • In a large mixing bowl, combine the asparagus, olive oil, salt, and pepper. Toss to evenly coat the asparagus. Line a baking sheet with parchment paper and lay out the asparagus in a single layer.
  • Bake until crisp-tender, about 10 minutes, depending on the thickness. Transfer to a serving platter, sprinkle the cheese on top and drizzle with balsamic vinegar.

Nutrition Information

Nutrition Information
Amount per serving
Calories70
Total Fat5g
Saturated Fat1.5g
Cholesterol5mg
Sodium380mg
Total Carbohydrate5g
Dietary Fiber2g
Sugars2g
Protein3g