Baked Asparagus with Parmesan Recipe
It’s asparagus season, finally! This has to be one of the easiest ways to cook asparagus. Just trim the ends, lay out on a foil lined baking sheet, toss with olive oil, sprinkle with salt, pepper, and Parm, and then bake until done. I eat them like French fries. Addictive? Ye
- Preparing Time: 5 minutes
- Total Time: 10 minutes
- Served Person: 2
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 2 tbsp olive oil
- salt and black pepper to taste
- 1/2 cup parmesan cheese
- 1 pound asparagus
- Carbohydrate 9.05344197832333 g
- Cholesterol 5.50000000700806 mg
- Fat 5.43528042572575 g
- Fiber 4.7627196687103 g
- Protein 7.39326607306284 g
- Saturated Fat 1.63805097557765 g
- Serving Size 1 1 Recipe (242g)
- Sodium 2425.64592382179 mg
- Sugar 4.29072230961302 g
- Trans Fat 0.269496355679435 g
- Calories 102 calories
Preheat oven to 400°F (205°C). Break or cut off the woody ends of the asparagus spears. For an added touch, if you want you can use a vegetable peeler to peel the skins off the base of the asparagus spears. Arrange the asparagus spears on a foil-lined baking sheet and coat with the olive oil. Sprinkle with salt, pepper and the parmesan. Bake until the cheese begins to brown, about 8-10 minutes.
