Ingredients
- 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
Directions
- Preheat oven to 400°F.
- Break off ends of asparagus spears.
- In a large bowl, combine the olive oil, garlic, and salt and pepper. Add asparagus and toss to cover.
- Cover a large cookie sheet with aluminum foil. Spread the asparagus on a sheet and sprinkle with Parmesan cheese.
- 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