Baked Asparagus
This baked asparagus is roasted with parmesan, butter, and simple seasonings for an easy oven side dish with tender stalks and lightly crisp edges. It’s a good option when you want a hands-off vegetable side for chicken, steak, or holiday dinners.
Servings: 4
Calories: 107kcal
Ingredients
- 1 lb Asparagus woody ends trimmed, 1 bunch
- 1 tbsp Avocado oil or olive oil
- ½ tsp Natural Ancient Sea Salt
- 1/4 tsp Black Pepper
- 1/4 cup Grated Parmesan Cheese I use the fresh kind from the refrigerated section of the market.
- ½ tsp Onion Powder
- ½ tsp Garlic Powder
- ½ tsp Dried Parsley
- 1 tbsp Butter melted, unsalted
Instructions
- Preheat the oven to 425 degrees
- Rinse, dry and trim the woody ends off of the asparagus.
- Add the asparagus in a single layer to a parchment-lined baking sheet
- Sprinkle oil, salt and black pepper on the asparagus.
- Use tongs to evenly coat the asparagus with the oil, salt, and pepper.
- Bake for 8 minutes
- Add the parmesan and spices to a small bowl
- Mix the parmesan and spices together
- Sprinkle it evenly on top of the asparagus. Drizzle the melted butter over the top
- Bake for 4-7 more minutes
Notes
- Dry the asparagus well: Wet asparagus is more likely to steam than roast.
- Trim the woody ends: That bottom part can stay tough even after baking.
- Use similar-sized spears when you can: This helps everything finish at the same time.
- Keep the asparagus in a single layer: Crowding the pan leads to softer asparagus.
- Watch the second bake closely: Parmesan can go from lightly golden to too dark fast.
- Adjust for thickness: Thin asparagus may finish sooner, while thicker spears may need a little more time.
Nutrition
Calories: 107kcal | Carbohydrates: 6g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 425mg | Potassium: 250mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1000IU | Vitamin C: 6mg | Calcium: 85mg | Iron: 3mg
