If you’ve known me for about half a minute you’ve probably already heard I don’t eat asparagus other than one traumatizing time in childhood, one time when I’m convinced that my MIL was trying to trick me into thinking it was green beans at a holiday gathering, and once at Olive Garden when I figured it was like a face your fear adulting moment. I was proud of myself for eating it but I didn’t really like it (for different reasons than before) and so I continued not eating it.
With all of the cooking I do these days, I’m often seeking variety and hubby recently told me he really likes asparagus. Apparently my kid *loves it*, too. So, I figured I’d give it a shot…
Definitely a winner! I will totally eat this again. Maybe even tomorrow as I still have a 1/2 lb in the fridge. Topped w/ extra virgin olive oil spray, minced garlic, fine pink Himalayan salt, ground black pepper, and grated Parmesan cheese then roasted.
This recipe was initially paired with our Grilled Shrimp Skewers.
Happy belly.
TIPS: To make this recipe #Paleo, #Vegan, or #Whole30, omit the Parmesan cheese.
Garlic & Parmesan Roasted Asparagus Recipe
Ingredients
- 1/2 lb fresh asparagus
- 1/4 tsp pink Himalayan salt
- 1/4 tsp ground black pepper
- 1 Tbsp minced garlic
- 2 Tbsp grated Parmesan cheese
- extra virgin olive oil spray
Directions
- Preheat oven to 425° F.
- Line a baking sheet with aluminum foil, then set aside.
- Rinse 1/2 lb fresh asparagus, then trim off woody end pieces (1″ – 2″ from base typically).
- In a gallon-size Ziplock bag, add trimmed asparagus, then spray lightly with extra virgin olive oil, tossing just a bit while spraying to ensure some oil on each stem.
- Add 1/4 tsp pink Himalayan salt, 1/4 tsp ground black pepper, 1 Tbsp minced garlic, then seal bag and toss gently.
- Add 2 Tbsp grated Parmesan cheese, then seal bag and toss gently once more.
- Spread seasoned asparagus in a single layer on prepared baking sheet.
- Spray lightly with extra virgin olive oil. If there is additional seasoning left in bag, you can scoop on top at this point.
- Bake for 8 mins.
- Remove from oven and serve immediately.
NOTE: Some of the below Nutrition Facts numbers are elevated as all topping is included in the data, when – in reality – you won’t be consuming all of it.
| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 46 |
| % Daily Value* | |
| Total Fat 3.5g | 4% |
| Saturated Fat 1.7g | 8% |
| Cholesterol 5mg | 2% |
| Sodium 242mg | 11% |
| Total Carbohydrate 1.3g | 0% |
| Dietary Fiber 0.3g | 1% |
| Total Sugars 0.3g | |
| Protein 3.4g | |
| Vitamin D 0mcg | 0% |
| Calcium 97mg | 7% |
| Iron 0mg | 2% |
| Potassium 35mg | 1% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
#Keto #LactoVeg #LactoOvoVeg #LowCarb #LowFat
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