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Oven Baked Lemon Asparagus

" Baking asparagus seems to enhance the flavour of this great vegetable. Add a bit of lemon juice and some parmesan it makes it a special dish to accompany any meal. The 10 minute bake time leaves the asparagus hot through with still a lot of crunch. If you like your vegetables well done bake for a longer time."

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Prep Time: 10m

Cook Time: 10m

   

Servings: 4  

 
 
  • 5.0000

This was uber easy and just perfect. I used nonstick foil to line the baking sheet so the Parmesan that fell off became cheese crisps which I just crumbled over the top of the asparagus when serving. *yum*.

  Ingredients
 
  US | Metric  Print Ingredients
 
  • 24 asparagus spears, rinsed, tough ends snapped off
  • Spray of olive oil
  • 2 tablespoons fresh lemon juice
  • 4 tablespoons parmesan cheese, grated
  • Salt and pepper to taste
 

What You Will Need



No special items needed.
  How to Make
 
 

Step 1

Prepare the asparagus and place in a single layer in a shallow oven proof pan

Step 2

Lightly spray with olive oil

Step 3

Season with salt and pepper

Step 4

Sprinkle with lemon juice, bake 5 minutes

Step 5

Add the parmesan cheese and bake a further 5 minutes

  Nutritional Facts
 
 
  • Serving Size: 1 (108.5 g)
  • Calories 42.3
  • Total Fat - 1.6 g
  • Saturated Fat - 0.9 g
  • Cholesterol - 4.4 mg
  • Sodium - 79.9 mg
  • Total Carbohydrate - 4.4 g
  • Dietary Fiber - 2 g
  • Sugars - 2 g
  • Protein - 4.1 g
  • Calcium - 79.3 mg
  • Iron - 2.1 mg
  • Vitamin C - 7.2 mg
  • Thiamin - 0.1 mg
  Reviews
 
 
3 reviews

So easy, so delicious!

 

Review by Joni

This was uber easy and just perfect. I used nonstick foil to line the baking sheet so the Parmesan that fell off became cheese crisps which I just crumbled over the top of the asparagus when serving. *yum*

 

Review by Sue Lau

A delicious way to eat asparagus !! it was delicious, love the lemon and the cheese was a wonderful finish. I was out of spray so had sprinkle the olive oil on and i did let too much on, never the less it was wonderful. Thanks for posting.

 

Review by Derf "RIP" Forever in our Kitchen