Roasted Asparagus



Serving size

4 ounces asparagus
30 minutes

This recipe may be multiplied and keeps well, refrigerated. Serve cold on top of salads or in sandwiches or reheat gently.

Roasted Asparagus


1 lb. Asparagus, raw (woody stem ends trimmed)
1 clove Garlic, raw (minced)
1 lemon yields Lemon juice
2 tsp. Lemon zest (peel from 1 lemon, minced)
1 Tbsp. Olive oil
1 to taste Black pepper
1/4 tsp. Salt
1 Tbsp. Parmesan cheese (grated)


Preheat oven to 375°F.

Toss asparagus with the oil, garlic, lemon juice and zest, black pepper, and salt.

Place asparagus on a cookie sheet or other sheet pan and roast in preheated oven for 5 minutes, or until slightly tender.

Top asparagus with parmesan and bake for an additional 2-4 minutes, or until cheese is melted and has started to brown.

Serve warm.

Print Icon Print Recipe

Would you like to print or download the document?

Add To My Recipe Box

Special Diet Information

Click on the icon for information.

blackfire greenfire blackbottle greenbottle blackVitamin greenVitamin blackstick greenstick blackblub greenbulb

GERD / Acid Reflux

This recipe contains GERD triggers, and those with GERD may wish to avoid it.


This recipe contains cheese, and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recip is safe for those who are sensitive to gluten.


This is a low sodium recipe,

"[on asparagus] Europeans of the Renaissance swore by it as an aphrodisiac, and the church banned it from nunneries."

Barbara Kingsolver, Animal, Vegetable, Miracle: A Year of Food Life