Roasted Asparagus With Parmesan Cheese & Balsamic Vinegar
Asparagus drizzled in olive oil and sprinkled with salt & pepper. Roast in the oven until easily pierced with a fork. The perfect, healthy side dish!
- 1 bunch asparagus *see note below
- 1 tablespoon extra virgin olive oil
- Salt & pepper to taste *see note below
Asparagus: I prefer to buy a medium thick asparagus for roasting. Sometimes really thin asparagus can end up stringy and extra thick asparagus can take longer to roast.
Salt: kosher salt is really yummy on roasted asparagus! The grains in kosher salt are a little bigger, so you get a nice bit of crunch. I highly recommend giving it a try, but regular salt will work great, too.
Preheat your oven to 400°F
Rinse and dry asparagus. Remove woody/tough ends and arrange asparagus on a baking sheet.
Drizzle about a tablespoon of olive oil over asparagus. Use your hands to move stalks around to cover them completely with oil. Sprinkle with salt and pepper.
Bake for 10-15 minutes.
Allow to cool and enjoy!
Calories: 50kcal | Carbohydrates: 4g | Protein: 2g | Fat: 3.5g | Fiber: 2g | Sugar: 2g