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Quick and Easy Kid Friendly Recipe
Roasted Asparagus and Parmesan Recipe
This is a simple and delicious Italian recipe adapted from the Barefoot Contessa. We leave out the egg and sometimes the lemon (depends on what you are serving this with).
| Prep time: 5 Minutes |
Italian
|
| Cook time: 15 Minutes | Servings: 6 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 123g | |
| Recipe makes 6 servings | |
| Calories 99 | |
| Calories from Fat 62 | 63% |
| Total Fat 7.04g | 9% |
| Saturated Fat 2.11g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 324mg | 14% |
| Potassium 228mg | 7% |
| Total Carbs 5.24g | 1% |
| Dietary Fiber 2.4g | 8% |
| Sugars 2.21g | 1% |
| Protein 5.53g | 9% |
Ingredients Convert Measures
- 2 1/2 pounds asparagus
- 2 tablespoons olive oil
- 1/2 tsp kosher salt or to taste
- 1/4 tsp fresh ground pepper or to taste
- 1/2 cup grated Parmesan cheese (fresh is best)
- 2 lemons cut in wedges
Directions
- Preheat oven to 400.
- Lay asparagus in a single layer on a cooking sheet/pan and drizzle with olive oil (put down foil if it is not a non-stick pan.)
- Sprinkle with salt and pepper and place in oven.
- Roast for 12-15 minutes until tender.
- Sprinkle with Parmesan and return to over for 1-2 minutes.
- Serve with lemon wedges (if served as an appetizer/antipasta or with fish, if served with chicken or beef you may want to leave out the lemon)
December 30, 2008 01:58