Created by: Bergy
Created on October 15, 2011
Categories: Dinner, Side Dishes, Vegetables, Asparagus, Budget-Friendly, Easy/Beginner Cooking, One-Bowl Does it!, Quick Meals, Entertaining, Summer, Weeknight Meals, Oven Bake, Gluten-Free, Low Carbohydrate, No Eggs, Sugar-Free, Vegetarian, Spring, Kosher Dairy (more)
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 the spears are very thin decrease the baking time If you like your vegetables well done bake for a longer time. It is lovely even without the parmesan."
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Prep Time: 10mPT10M
Cook Time: 10mPT10M
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*.
- 24 spears (2 pounds) asparagus (rinsed, tough ends snapped off)
- Spray of olive oil
- 2 tablespoons fresh lemon juice
- 4 tablespoons grated parmesan cheese
- Salt and pepper to taste
What You Will Need
No special items needed.
Preheat oven 400f.
Prepare the asparagus and place in a single layer in a shallow oven proof pan. Lightly spray with olive oil.
Season with salt and pepper.
Sprinkle with lemon juice, bake 5 minutes.
Add the parmesan cheese and bake a further 5 minutes.
- Serving Size: 1 (241.5 g)
- Calories 67
- Total Fat - 1.6 g
- Saturated Fat - 0.9 g
- Cholesterol - 4 mg
- Sodium - 55.8 mg
- Total Carbohydrate - 9.5 g
- Dietary Fiber - 4.8 g
- Sugars - 4.5 g
- Protein - 6.9 g
- Calcium - 118.8 mg
- Iron - 4.9 mg
- Vitamin C - 15.7 mg
- Thiamin - 0.3 mg