Vegetables take on a different flavor when roasted. One of my favorite vegetables to roast is asparagus. In my book, The Essence of Shade, my main character serves roasted asparagus, along with scalloped potatoes and breaded pork chops. My husband’s ideal meal!
Roasted Asparagus
Vegetables take on a different flavor when roasted. A favorite vegetable to roast is asparagus. In my book, The Essence of Shade, my main character serves roasted asparagus, along with scalloped potatoes and breaded pork chops.
Ingredients
- 1 bunch asparagus, medium spears ends snapped off
- 2 TBSP. olive oil
- 2 TBSP. grated parmesan cheese
- 1 clove garlic, minced
- 1 tsp. kosher salt
- 1/2 tsp. ground black pepper
- 1 TBSP. fresh lemon juice
Instructions
-
Preheat oven to 425 degrees. Cover a rimmed baking sheet with aluminum foil.
Place the asparagus on the foil and drizzle with olive oil. Roll the spears in the olive oil until all are coated.
Sprinkle with the cheese, garlic, salt, and pepper.
Bake in the oven for 15 minutes. Sprinkle with lemon juice before serving.
Looks great – I might have to send you some of my favorites..
Thanks Mo!