Ingredients for Barefoot Contessa's Parmesan Roasted Asparagus
- 1 bunch asparagus
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon lemon pepper
- 1/4 cup grated Parmesan cheese
- 1 lemon, for wedges
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How to Make Barefoot Contessa's Parmesan Roasted Asparagus
- Preheat oven to 400°F (200°C).
- Snap off the tough, woody ends of the asparagus spears. If using thick asparagus, consider peeling the bottom inch or two of each spear for extra tenderness.
- In a large bowl, toss the asparagus with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Arrange the asparagus in a single layer on a parchment-lined baking sheet.
- Roast for 15-20 minutes, or until the asparagus is tender-crisp but still bright green.
- Sprinkle 1/4 cup grated Parmesan cheese over the asparagus.
- Return to the oven for 1-2 minutes, or until the cheese is melted and slightly golden.
- Serve immediately with lemon wedges. Ina Garten prefers thick asparagus for its superior flavor!
- Garnish with extra Parmesan cheese if desired
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
14g
Fat
10g
Carbs
2g
