Roasted Asparagus

Don’t be shy – this finger food will become a favorite that even the kids beg to eat!


  • 1 pound of fresh asparagus
  • 4 cloves of garlic, pressed
  • 2 Tbsp of olive oil
  • ½ tsp Salt
  • ½ tsp Fresh cracked pepper
  • ½ cup grated Parmesan cheese



  1. Preheat oven to 400°F.
  2. Break off ends of asparagus spears.
  3. In a large bowl, combine the olive oil, garlic, and salt and pepper. Add asparagus and toss to cover.
  4. Cover a large cookie sheet with aluminum foil. Spread the asparagus on a sheet and sprinkle with Parmesan cheese.
  5. Bake 15 to 20 minutes or until the spears begin to turn brown. Turn half way through.


Handling & Storage

Do not wash asparagus before storing. Trim the ends of fresh asparagus and stand them upright in a jar with about an inch of water in the bottom. Cover with a plastic bag and refrigerate for up to two days.

To prepare, bend each spear until it breaks naturally. This will ensure tender spears of asparagus without waste.

Nutritional Information

Calories: 180
Total Fat: 13.2 g
Saturated Fat: 5.1 g
Cholesterol: 20 mg
Sodium: 557 mg
Total Carbohydrates: 6.8 g
Dietary Fiber: 2.6 g
Sugars: 2.3 g
Protein: 12.0 g

Serves 4