Makes 4 servings
|1||bunch (12 to 14 ounces) asparagus spears|
|1||tablespoon olive oil|
|1/4||teaspoon black pepper|
|1/4||cup shredded Asiago or Parmesan cheese|
- Preheat oven to 425°F.
- Trim off and discard tough ends of asparagus spears. Peel stem ends with vegetable peeler, if desired. Arrange asparagus in shallow baking dish. Drizzle oil over asparagus; turn spears to coat. Sprinkle with salt and pepper.
- Roast asparagus until tender, about 12 to 18 minutes depending on thickness of asparagus. Chop or leave spears whole. Sprinkle with cheese.
|Serving Size:||1/4 of total recipe (3 to 4 ounces)|
|Calories from Fat||60 %|
|Total Fat||5 g|
|Saturated Fat||2 g|
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