Roasted Asparagus
HB-8084 · Hand-built original · Western
Asparagus spears roasted at high heat with garlic, finished with lemon juice and freshly grated parmesan.
WesternSide Dish, Side Salad12 minServes 355 kcalGluten-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: asparagus
Servings:3quantities adjust to match
Ingredients
- 1 lb asparagus ((3 standard Australian bunches))
- 1 1/2 tbsp extra virgin olive oil
- 1/4 tsp each salt and pepper
- 1 garlic clove (, finely minced (knife or garlic press))
- 2 tbsp lemon juice
- 2 tbsp parmesan (, freshly grated)
Method
- Heat the oven to 430°F for a fan oven, before the asparagus is prepared.
- Snap the woody ends off the asparagus spears where they break naturally.
- Pile the spears on a tray, drizzle them with the extra virgin olive oil and scatter the salt, pepper and finely minced garlic over them, then toss and spread them out in one layer.
- Roast the asparagus for about 7 minutes until the ends colour and the spears are just cooked through, allowing 10 to 12 minutes for very thick spears.
- Toss the roasted spears with the lemon juice, pile them onto a serving platter and grate the parmesan over the top before serving.
Prep: 5 min · Cook: 7 min
Nutrition (per serving, where published)
55 kcalCalories
3.5 gProtein
8.9 gCarbs
1.5 gFat
1.7 gSaturates
2.9 gFibre
0.2 gSugars
77 mgSodium
4 mgCholesterol
438 mgPotassium
69 mgCalcium
0.7 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data