Fruity-flavored cereal nibbles that are crispy.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
Ingredients
- 1 bunch thin asparagus spears, trimmed
- 3 tablespoons olive oil
- 1 ½ tablespoons grated Parmesan cheese (Optional)
- 1 clove garlic, minced (Optional)
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 tablespoon lemon juice (Optional)
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Place asparagus into a mixing bowl; drizzle with olive oil and toss to coat. Sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange asparagus in a single layer in a baking dish.
- Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.
Nutrition Facts
| Calories | 123 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 471 mg |
| Sugars | 2 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I put more parm cheese cuz I really love cheese, but I used dairy free. I make sure I use the thin asparagus. They are more tender than the thick ones. I also sliced up mushrooms and put those on top to bake them in with the asparagus.
I loved it I didn’t change anything it was so good my family love them ❤️
Very tasty. Easy to fix and cooks without constant monitoring. I was wishing that I had bought a bigger batch of asparagus. I used a micro grater for the fresh parmigiana to “sprinkle” the cheese on top. This recipe is better than some restaurants.
I enjoyed this recipe. I used my coffee grinder to put the rosemary, garlic (from jar :)), red pepper flakes to make the “paste.” BTW, this really isn’t a paste (all ingredients are dry). Then added the lemon and oil to the rosemary mixture outside the grinder. I bought chicken breasts that were skin on, bone in and deboned them. It was easier to do than I thought it would be. The internet walks you through this! Then I cut them in half for a more suitable size. I hope this helps!
I used olive oil that was infused with lemon! Oh my goodness it was so good!
Delicious! Cooked perfectly and very tasty with just salt, pepper, and garlic powder!
Made it exactly as written. DELICIOUS. My entire family loved it…ate all of it.
Loved it.
Absolutely perfect and so delicious (just as recipe is written). I used to hate asparagus growing up… Probably because my mother never cooked it THIS way. lol
I never snap asparagus @ home but as a test when buying. I buy local fresh asparagus & cut an inch off the bottoms, put them on a damp paper towel & bag them, upright in the door of my fridge to stay fresh. When cooking, I cut off just a little bit of the bottom, pulling back, if it peels back too much, I use a potato peeler & peel an inch or two off the bottom stalks. As the season goes on asparagus can get a little tough. But local farm raised – I love the big, fat stalks!
I love it as it is needs no changes
It was very delicious and everyone loved them!
I really enjoyed asparagus before just by frying it in a pan with butter. But after seeing this recipe and trying it, I am absolutely IN LOVE with this. I will never do my asparagus differently. Just minus the lemon. I tried it with lemon and it’s not for me. But everything else is perfect. Thank you so much for changing my life with asparagus!
Delicious. I will try 10-12 minutes next time or maybe 400 degrees instead of 425.
An excellent recipe just as it is.
This is delicious and so easy. My mother/grandmother never cooked fresh asparagus. Mom made asparagus/pea casserole with Campbell’s cream of mushroom soup. It was ok but mushy weird tasting asparagus was never a favorite. So wow! This recipe for roasted fresh asparagus is scrumptious. Love it! Now age 71… learn something new all the time.
so easy and a crowd pleaser
I made this the other day! I’m embarrassed to say, I’m almost 50 and this was the first time I ever made asparagus. I was not born with the cooking gene! I am happy to say, it came out perfect!!! My husband, the former chef, was quite impressed!!! I believe I left it in for about 13 minutes. I think for my oven, eleven minutes would have been good.
amazing
So easy and I used crushed garlic from a jar and it was excellent
I have made this recipe twice now and it is the only way I will eat asparagus. I am going to try the same recipe with green beans and brussel sprouts, which are two other of my favorite veggies.