Oven-Roasted Asparagus and Parmesan
Medium-sized stalks of asparagus work best for this recipe. The pencil-thin stalks tend to burn at the tips and the thick stalks require peeling.
INGREDIENTS | SERVES 4
Carb Level: Low
- 1½ pounds asparagus, bottoms trimmed
- 1 tablespoon olive oil
- ½ teaspoon salt
- Freshly cracked black pepper, to taste
- ¼ cup freshly grated Parmesan
Preheat oven to 450°.
In a large mixing bowl, combine the asparagus, olive oil, salt, and pepper. Toss to evenly coat the asparagus.
Line a baking sheet with parchment paper and lay out the asparagus in a single layer.
Bake until crisp-tender, about 8 minutes, depending on the thickness. Sprinkle the cheese on top, and bake until the cheese melts, about 2 minutes.
Taste and adjust seasoning as needed. Transfer to a serving platter and serve hot.