Roasted Asparagus Recipe
Tender spears of roasted asparagus tossed with olive oil, garlic, and Parmesan cheese. A quick, healthy side dish perfect for weeknights or special occasions.
Ingredients
- 1 pound asparagus woody ends snapped off
- 2 tablespoons extra-virgin olive oil I love Bragg’s cold-pressed
- 2 cloves garlic minced
- 1/4 teaspoon sea salt or kosher salt adjust if you prefer less sodium
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons grated Parmesan cheese Parmigiano-Reggiano if you can
- 1/2 teaspoon lemon zest optional, for brightness
- 1/2 teaspoon red pepper flakes optional, for a mild kick
Instructions
- Preheat your oven to 425°F (220°C).
- Rinse and pat dry the asparagus. Snap off woody ends.
- In a bowl, toss asparagus with olive oil, garlic, salt, and pepper.
- Arrange asparagus on a baking sheet and roast for 10-12 minutes, until tips are slightly charred and stalks are tender.
- Sprinkle with Parmesan and lemon zest if using, then return to the oven for 1-2 minutes to melt the cheese.
- Slide the roasted asparagus onto a platter and serve immediately.
Notes
For extra char, switch to broil for the last 1-2 minutes. Store leftovers in an airtight container in the fridge for up to 2 days.
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