Roasted Asparagus Recipe
This roasted asparagus is made in the oven and is delicious and full of flavor. In minutes, you have an amazing side dish for your meal.
Servings: 4 people
Ingredients
- 2 bunches of asparagus washed
- 2 tablespoons extra virgin olive oil
- coarse salt and black pepper to taste
- 1 tsp dried oregano
- 1 tablespoon freshly grated Parmesan cheese
- 2 Lemon wedges
Instructions
- Preheat oven to 425ºF. Grease a baking sheet with cooking spray, line it with parchment paper, and set aside.
- Break off the tough ends of the asparagus.
- Arrange the asparagus on the prepared baking sheet in a single layer.
- Drizzle with olive oil, and toss well. Use a pastry brush (basting brush) if necessary to coat each asparagus spear.
- Sprinkle with salt, pepper and dried oregano.
- Roast the asparagus for 10-12 minutes or until crisp-tender. Season with Parmesan cheese and lemon wedges.
Notes
- You can snap off the tough ends as they'll naturally break at the woody part. Alternatively, you can snap one off and use it as a guide on where to cut the rest of the asparagus.
- Make sure you do not pack the asparagus too tightly together on the sheet pan as they'll steam instead of roast in the oven.
- Always wash and dry the asparagus thoroughly before roasting.
- To store: Store the roasted asparagus in an airtight container in the fridge for up to 4 days.
- To reheat: You can reheat leftovers in the oven or microwave.
- To freeze: Place the cooked asparagus in a freezer-safe bag and freeze for up to 2-3 months.
Nutrition
Serving: 1/4 | Calories: 92kcal | Carbohydrates: 6g | Protein: 4g | Fat: 7g | Sodium: 3mg | Potassium: 323mg | Fiber: 3g | Sugar: 3g