Roasted asparagus
Asparagus roasted in a hot oven and finished with grated parmesan and lemon. Serves 2.
- Hands-on
- 7 min
- Total time
20 min, show breakdown
- Prep 5 min
- Cook 12 min
- Clean up 3 min
- Pans
- 1
- Ingredients
- 5
- Cost/serving
- $2.51
Per serving
- Calories
- 136
- Protein
- 7.7 g
- Fiber
- 4.8 g
- Net carbs
- 4.8 g
- Fat
- 8.9 g
High in (% Daily Value per serving): Vitamin K 82%, Folate 30%, Iron 28%, Thiamin (B1) 27%, Riboflavin (B2) 26%, Vitamin E 24%
Whole recipe (): . Full nutrition facts, vitamins and minerals. All nutrition is estimated; check your own labels.
Everything else is scaled from this.
Nutrition per serving is the whole batch divided by this.
Already egg-free, gluten-free, nut-free, soy-free.
Ingredients for 2
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You changed this recipe. Nutrition and cost include your changes. This combination hasn't been tested.
- 1 bunch asparagus (450 g)
1 tbsp olive oil (14 g)
Same amount as: 15 mL.
¼ tsp garlic powder (0.8 g)
Same amount as: 1 mL.
3 tbsp parmesan, grated (15 g), grated
Same amount as: 45 mL.
1 tsp lemon juice (5 g)
Same amount as: 5 mL, ⅛ lemon squeezed from fresh lemons.
- salt, to taste
- black pepper, to taste
Use the menu next to each ingredient to skip it, halve it or add more. Nutrition updates as you go. The main ingredient changes with servings instead.
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Adds about 0 kcal per serving.
Quantities are for 2 servings. Two bunches fit on one sheet pan in a single layer. More than that needs a second pan.
Nutrition Facts
2 servings per recipe
Serving size 1 plate (243 g raw)
| Nutrient | Per serving | % DV* | Whole recipe |
|---|---|---|---|
| Calories | 136 | ||
| Total fat | 8.9 g | 11% | |
| Saturated fat | 2.3 g | 11% | |
| Cholesterol | 5 mg | 2% | |
| Sodium | 203 mg | 9% | |
| Total carbohydrate | 9.6 g | 3% | |
| Dietary fiber | 4.8 g | 17% | |
| Total sugars | 4.4 g | ||
| Net carbs† | 4.8 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.04 mcg | 0% | |
| Calcium | 144 mg | 11% | |
| Iron | 5 mg | 28% | |
| Potassium | 471 mg | 10% | |
| Vitamin A | 101 mcg | 11% | |
| Vitamin C | 14 mg | 15% | |
| Vitamin E | 3.5 mg | 24% | |
| Vitamin K | 98 mcg | 82% | |
| Thiamin (B1) | 0.33 mg | 27% | |
| Riboflavin (B2) | 0.34 mg | 26% | |
| Niacin (B3) | 2.2 mg | 14% | |
| Vitamin B6 | 0.22 mg | 13% | |
| Folate | 118 mcg | 30% | |
| Vitamin B12 | 0.09 mcg | 4% | |
| Magnesium | 36 mg | 8% | |
| Zinc | 1.4 mg | 13% | |
| Selenium | 7 mcg | 13% |
Estimated, not verified. These numbers are calculated from typical ingredient data and haven't been checked against a lab or your brands. Check the labels of what you buy and confirm anything that matters to you, especially sodium, sugar and allergens.
* % Daily Value shows how much one serving adds to a 2,000-calorie day. † Net carbs is not on US labels; it is total carbs minus fiber, allulose, erythritol and half of other sugar alcohols. "To taste" amounts are counted as written. Counted items (eggs, cloves, spoons) use the rounded amount shown in the ingredient list. Vitamins and minerals are from raw ingredients; cooking lowers some, especially vitamin C and folate. How this is calculated.
Steps
Heat the oven to 220 °C / 425 °F.
Bend one spear until it snaps. Line up the rest and cut them at the same point. Throw away the woody ends.
On the sheet pan, roll the spears in the oil, garlic powder, salt and pepper. Lay them in one layer.
Roast 8–10 minutes.
Done looks like: Bright green, tips lightly browned. A knife slides into the thick end easily. Sprinkle the parmesan over the spears. Roast 2 minutes more, then squeeze over the lemon.
Done looks like: Cheese melted and starting to turn golden.
Equipment
Rimmed sheet pan (half sheet) $12–25
What to look for
- Heavy aluminum that does not warp in a hot oven
- Rim all the way round so juices stay in
Skip: Dark non-stick sheet pans; they burn the bottoms of vegetables.
Chef's knife, 20 cm (8 in) $15–50
What to look for
- Comfortable handle that does not slip when wet
- Blade you can sharpen, or a cheap one you replace every few years
Skip: Knife blocks with 12 knives. A chef's knife and a small paring knife cover almost everything.
Cutting board $10–30
What to look for
- At least 30 × 40 cm (12 × 16 in), so food stays on it
- Wood or plastic; plastic goes in the dishwasher
Skip: Glass or stone boards. They dull knives fast.
What goes wrong
| What | Cause | Fix |
|---|---|---|
| Stringy, woody spears | Tough ends left on. | Snap one spear to find where it turns tender, and trim all of them there. |
| Limp and grey-green | Roasted too long. Thin spears cook fast. | Check at 7 minutes for pencil-thin asparagus. |
Versions
| Version | Changes | Per serving |
|---|---|---|
| Original | As written. Hands-on 7 min, total 20 min. | 136 kcal 7.7 g protein 4.8 g fiber 4.8 g net carbs 8.9 g fat |
| Vegan | No parmesan. Also vegetarian, dairy-free. Hands-on 7 min, total 20 min. | 107 kcal 5 g protein 4.8 g fiber 4.5 g net carbs 7 g fat |
Notes
Allergies: removing an allergen from the recipe does not remove it from your kitchen or from other products. Check labels for "may contain" warnings.