Directions:

• Wash your asparagus and dry it with a paper towel.
• Break off the ends by holding the end of asparagus and snapping it wherever it snaps.

• Lay out asparagus on a baking sheet, drizzle it with 2 Tablespoons of olive oil and rub them until every asparagus is well coated in oil.  Then sprinkle with 1 teaspoon garlic salt.

• Bake asparagus at 425F for 10 minutes until tender. Do not exceed ten minutes unless your asparagus is really thick, in that case you can add a couple more minutes.  You don’t want your asparagus mushy; it should be soft but still a little crunchy.
• In ten minutes, take it out of the oven, transfer asparagus on a serving plate, and sprinkle with parmesan cheese.  Delicious!

Print Recipe

Roasted Asparagus

Servings: 8

Calories: 29kcal

Ingredients

• 1 bunch asparagus
• 1-2 Tbsp olive oil
• 1 tsp garlic salt you can use regular salt and pepper if you don’t have garlic salt on hand
• 1 Tbsp parmesan cheese grated

Instructions

• Wash your asparagus and dry it with a paper towel.
• Break off the ends by holding the end of asparagus and snapping it wherever it snaps.
• Lay out asparagus on a baking sheet, drizzle it with 2 Tablespoons of olive oil and rub them until every asparagus is well coated in oil. Then sprinkle with 1 teaspoon garlic salt.
• Bake asparagus at 425F for 10 minutes until tender. Do not exceed ten minutes unless your asparagus is really thick, in that case you can add a couple more minutes. You don’t want your asparagus mushy; it should be soft but still a little crunchy.
• In ten minutes, take it out of the oven, transfer asparagus on a serving plate, and sprinkle with parmesan cheese. Delicious!

Nutrition

Calories: 29kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Sodium: 301mg | Potassium: 113mg | Fiber: 1g | Sugar: 1g | Vitamin A: 8.5% | Vitamin C: 3.8% | Calcium: 2.1% | Iron: 6.7%