Asparagus is in season in the South in the spring. Here’s an easy roasted asparagus recipe for enjoying this nutritious vegetable.
Whether you serve it hot, cold, or at room temperature, in-season asparagus cannot be beat. Grab some at the farmers market while it is in season. Roasted asparagus can be topped with some freshly grated parmesan for a healthy vegetable option that feels special.
Roasted Asparagus with Parmesan Cheese
2 pounds of asparagus, cleaned, with ends cut and peeled (see notes)
2 teaspoons olive oil
Fresh ground pepper
1/4 cup grated Parmesan cheese
Zest of 1/2 lemon
- Heat the oven to 450 degrees.
- Toss the asparagus gently with the olive oil and season with pepper.
- Spread the spears on a baking sheet lined with parchment paper in one layer. Roast until lightly browned and sizzling. Aim for approximately 10 minutes, depending on the size of the stalks. They should still have a slight bite; don’t overcook them. Keep in mind that they will continue to cook after they are removed from the heat.
- Transfer to a serving dish, if desired, and top with the Parmesan and lemon zest.
Calories: 50 | Total fat: 2 grams | Saturated fat: .8 gram | Sodium: 61 milligrams | Cholesterol: 3 milligrams | Fiber: 2.4 grams | Sugars: 2.1 grams | Protein: 4 grams
For asparagus, a standard serving size is six medium spears, 1/2 cup of pieces, or just about 3 to 4 ounces cooked. | Store asparagus in your crisper drawer, wrapped in a damp paper towel and then in a plastic bag, no longer than three days. Do not clean it first. Or you can store asparagus upright in a container with an inch of water. Place it in the fridge, uncovered. | To prepare the asparagus, cut the bottom ends off, then peel about 1/3 of the woody part, as you would a carrot. This keeps your asparagus tender without losing a lot of it as you would by snapping the ends off. | An alternative to the Parmesan topping: Red pepper flakes, balsamic vinegar or chopped walnuts. | Save any leftover asparagus for an omelet, frittata or vegetable sandwich.