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

1. Preheat oven to 450°.

2. In a large mixing bowl, combine the asparagus, olive oil, salt, and pepper. Toss to evenly coat the asparagus.

3. Line a baking sheet with parchment paper and lay out the asparagus in a single layer.

4. 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.

5. Taste and adjust seasoning as needed. Transfer to a serving platter and serve hot.

Per serving: