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This is a simple and delicious Italian recipe adapted from the Barefoot Contessa. We leave out the egg and sometimes the lemon (depends on what you are serving this with).
Ingredientes
- 2 1/2 pounds asparagus
- 2 tablespoons olive oil
- 1/2 tsp kosher salt or to taste
- 1/4 tsp fresh ground pepper or to taste
- 1/2 cup grated Parmesan cheese (fresh is best)
- 2 lemons cut in wedges
Direcciones
- Preheat oven to 400.
- Lay asparagus in a single layer on a cooking sheet/pan and drizzle with olive oil (put down foil if it is not a non-stick pan.)
- Sprinkle with salt and pepper and place in oven.
- Roast for 12-15 minutes until tender.
- Sprinkle with Parmesan and return to over for 1-2 minutes.
- Serve with lemon wedges (if served as an appetizer/antipasta or with fish, if served with chicken or beef you may want to leave out the lemon)
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 123g | |
| Recipe makes 6 servings | |
| Calories 99 | |
| Calories from Fat 62 | 63% |
| Total Fat 7.04g | 9% |
| Saturated Fat 2.11g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 324mg | 14% |
| Potassium 228mg | 7% |
| Total Carbs 5.24g | 1% |
| Dietary Fiber 2.4g | 8% |
| Sugars 2.21g | 1% |
| Protein 5.53g | 9% |
Menus and Pairings
Va Bien Con: Beef, pork, chicken
Wine and Drink Pairings: Dry Creek Zinfandel
Evaluaciones
27 de Septiembre de 2008
SImple, but truly delicious!Yo he cocinado/probado esta receta
12 de Febrero de 2010
This was very easy and tasty! I bought asparagus yesterday and didn't know what to do with it! Thanks for this recipe!Yo he cocinado/probado esta receta
Comentarios
30 de Diciembre de 2008Worked great. Just needs two shakes of salt. Good squeeze of lemon and the parmesan really helps.
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