Garlic Parmesan Roasted Asparagus
Fresh, simple, flavourful — a perfect side in 25 minutes.
Bobbie's tips: use thicker asparagus for a meatier bite, add a drizzle of lemon juice before serving, try shaving the Parmesan instead of grating, or add a sprinkle of crushed almonds or pine nuts for crunch. Delicious with grilled meats, chicken, fish or pasta. Nutrition per serving from Bobbie's card: 90 calories, 4 g protein, 6 g carbohydrates, 6 g fat, 3 g fibre.
Ingredients
- 2 lbs fresh asparagus, ends trimmed
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- ½ tsp red pepper flakes (optional)
- 1 tsp Italian seasoning
- ½ cup freshly grated Parmesan cheese
- Zest of 1 lemon (optional, for extra flavour)
- Lemon wedges, for serving
Tools needed
- Large baking sheet
- Parchment paper (optional)
- Mixing bowl
- Measuring spoons
- Knife and cutting board
- Tongs
Method
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
- 2
Prepare the asparagus: wash and pat dry. Trim the woody ends (about 1–2 inches) from each spear.
- 3
Season: in a large bowl, toss the asparagus with olive oil, minced garlic, salt, pepper, red pepper flakes and Italian seasoning until evenly coated.
- 4
Arrange: spread the asparagus in a single layer on the prepared baking sheet. Make sure the spears are not overlapping for even roasting.
- 5
Roast: bake for 12–15 minutes, depending on the thickness of the spears, until tender and slightly charred. (Thicker spears may take a few extra minutes.)
- 6
Add Parmesan: remove from the oven and immediately sprinkle with freshly grated cheese and lemon zest, if using.
- 7
Serve: toss gently and serve with fresh lemon wedges.
From Bobbie's “Bobbie's Dinner Recipes”.