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/ EVOO 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 (EVOO) 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 EVOO, 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 EVOO. 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.
| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 43 |
| % Daily Value* | |
| Total Fat 3.2g | 4% |
| Saturated Fat 1.6g | 8% |
| Cholesterol 5mg | 2% |
| Sodium 2738mg | 119% |
| Total Carbohydrate 1.2g | 0% |
| Dietary Fiber 0.3g | 1% |
| Total Sugars 0.2g | |
| Protein 3.4g | |
| Vitamin D 0mcg | 0% |
| Calcium 97mg | 7% |
| Iron 0mg | 2% |
| Potassium 32mg | 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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