Roasted Asparagus
This Roasted Asparagus recipe includes garlic and parmesan make the best roasting partners that is perfect for any spring spread.
Servings 4
Calories 88kcal
Ingredients
- 500 grams / 1 pound fresh asparagus washed and stringy parts removed (see notes)
- 1 tablespoon olive oil
- 10 grams / ⅔ tablespoon butter
- 1 teaspoon sea or kosher salt
- 2 garlic cloves finely chopped
- 16 grams / 2 ½ tablespoons parmesan grated
Instructions
- Preheat oven to 220C/430F.
- Place asparagus, half the salt and olive into a baking dish and place in the oven to bake for 10 minutes until ever so lightly golden on the edges.
- Remove and add butter on top of the hot asparagus, garlic and parmesan.
- Return to the oven for 10 minutes or until the parmesan is mostly melted and the asparagus is lightly golden on the edges.
- Serve up immediately.
- Dig in!
Notes
- Parmesan: Salty Parmesan takes this dish to the next level, unless you are lactose intolerant, it’s best not to omit here. You could replace with Asiago or Manchego.
- Garlic: Garlic naturally brings out the flavor in asparagus whilst also complimenting the parmesan.
- Trimming your asparagus: Asparagus has a natural breaking point simply by lightly bending in one direction, sometimes this is 1 inch from the base of the stem and sometimes it’s more, but that point where the asparagus stem breaks is where you remove the stringy part of the vegetable meaning these should result in a nice crunchy string-less dish!
- Baking dish: A medium baking dish of 24x17 cm / 9.5x6.5 inches was used here. Any baking dish of similar size would be ideal.
Nutrition
Calories: 88kcal