Oven-Roasted Asparagus

Oven-Roasted Asparagus


Makes 4 servings


1 bunch (12 to 14 ounces) asparagus spears
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup shredded Asiago or Parmesan cheese


  1. Preheat oven to 425°F.
  2. 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.
  3. Roast asparagus until tender, about 12 to 18 minutes depending on thickness of asparagus. Chop or leave spears whole. Sprinkle with cheese.

Nutritional Information

Serving Size: 1/4 of total recipe (3 to 4 ounces)
Sodium 286 mg
Protein 4 g
Fiber 2 g
Carbohydrate 4 g
Cholesterol 6 mg
Saturated Fat 2 g
Total Fat 5 g
Calories from Fat 60 %
Calories 75

Dietary Exchange

Fat 1
Vegetable 1

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