Spring is in the air which means asparagus will be on sale at the local groceries and farmers markets. Take advantage of the savings by roasting some as a side dish for a weeknight dinner. Below are a few notes about this recipe.

I prefer the thinner asparagus as opposed to the really thick ones for roasting. If your spears are thicker than a pencil they will need cooked for a little longer. Just keep and eye on them until they are slightly browned.
I used a microplane to grate the cheese on top after the asparagus is out of the oven. You could also use a box grater or purchase pre grated cheese.
To trim the asparagus take it by each end and snap it in half. Use this as your guide where you should trim the ends off. It is usually about an inch off the bottom.
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5 from 2 votes

Parmesan Roasted Asparagus

Course Sides

Cuisine Keto, Low Carb, Quick and Easy, Spring

Prep Time 5

Cook Time 15

Total Time 20

Servings people, as a side

Calories 130

Ingredients

1 1/2-2 pounds asparagus trimmed
1 tablespoon extra-virgin olive oil
salt and pepper
1/4 cup pine nuts toasted
1/4 cup parmesan cheese grated

Instructions

Preheat oven to 450°. Place the asparagus on a large baking sheet. Drizzle with the olive oil and add salt and pepper. Using tongs or your hands mix well to coat all the asparagus and spread them on the baking sheet so they are not overlapping. Roast in the oven for 12-15 minutes.
While they are roasting place the pine nuts in a small skillet and toast over medium low heat until browned a little. Remove the asparagus from the oven and place on a serving tray. Sprinkle with the cheese and pine nuts to serve.

Notes

Nutrition

Parmesan Roasted Asparagus

Ingredients

Instructions

Notes

Nutrition

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