Photo: Stephanie Studer
Estimated Nutrition (whole recipe, rough)
274
Calories
14g
Protein
21g
Fat
11g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Asparagus | 6 spears (90g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2½ pounds fresh asparagus (about 30 large)
- 2 tablespoons good olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ cup freshly grated Parmesan
- 2 lemons cut in wedges, for serving
Directions
1
Preheat the oven to 400°F.
2
If the stalks of the asparagus are thick, peel the bottom ½ of each.
3
Lay them in a single layer on a sheet pan and drizzle with olive oil.
4
Sprinkle with salt and pepper.
5
Roast for 15 to 20 minutes, until tender.
6
Sprinkle with the Parmesan and return to the oven for another minute.
7
Serve with lemon wedges.
8
Category:Cathy's Recipes
9
Category:Celebrity Recipes
10
Category:Asparagus Recipes
11
Category:Parmesan cheese Recipes
12
Category:Lemon Recipes
Recipe sourced from
fandom