Roasted Asparagus

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Asparagus is one of the world’s healthiest foods, containing large amounts of vitamin K, folate, vitamin C, and vitamin A. Asparagus also contains inulin, a non-digestible carbohydrate that’s beneficial to the friendly bacteria in your digestive system. Besides the many health benefits, asparagus is low in calories and fat and mildly diuretic, so it’s great for any type of diet.

Look for asparagus during the spring of each year, when the flavorful, fragrant stalks are at their best. This vegetable goes particularly well with roasted or grilled fish, but it’s equally delicious roughly chopped and tossed into hot pasta or whole grains. We give you a quick way to cook asparagus with flavorful results. If you’re making roast chicken, you can throw this in the oven in the last 20 minutes and have both ready at the same time.


– 2 bunches asparagus (about 2 lbs.)
– 2 teaspoons olive oil
– 1/4 teaspoon salt
– 1/8 teaspoon freshly ground black pepper
– 1/3 cup packed freshly shredded parmesan cheese
– 2 teaspoons fresh lemon juice

roasted asparagus


1. Preheat oven to 475°. Hold the end of an asparagus stalk and bend until it snaps off. Repeat with remaining stalks and discard woody ends.
2. Toss asparagus with olive oil, sprinkle with salt and pepper, and toss well. Arrange asparagus in an even layer in a shallow baking dish. Sprinkle with parmesan cheese and bake until asparagus is crisp-tender and cheese is browned, about 10 minutes. Sprinkle with lemon juice. Serve hot or warm.