Servings: 4
Serving Size: 1/4 of asparagus (about 4 oz)
WW Points+: 1 Calories: 45 Total Fat: 1.4 g
I'm sure you've seen asparagus in the grocery store because it is in season! These thin asparagus spears are coated in a mixture of garlic powder, olive oil, lemon juice, and parmesan cheese. The coated spears are then roasted to produce a light, tender, and slightly crispy side dish that is perfect for any meal.
I'm not going to lie, I am not the biggest fan of asparagus. I would always complain when my mom made it for us when I was still living at home (she could never remember that I was the one who didn't like asparagus). But, it has grown on me. I've made it this way a few times and, to my surprise, it is very good.
I like to buy the very thin asparagus spears. I'm pretty sure they taste the same as the thicker ones but they do take less time to cook.
I served this along side grilled fish and brown rice. I'll be posting the recipes for those this week!
Enjoy!
- 1 pound thin, fresh Asparagus spears
- 1 tsp Olive Oil
- 1 tsp Lemon Juice
- 2 tsp Garlic Powder
- 1 tbsp Fat Free Grated Parmesan Cheese
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
Preheat oven to 425 F. Line a large baking sheet with aluminum foil. (I forgot to use foil but it makes for easy clean-up).
Snap off the woody ends of the asparagus spears and discard. Place asparagus in an even layer on a large baking sheet. I used two.
Using your hands, toss everything around to coat the asparagus evenly. Spread into an even layer on the baking sheet.
Bake in the oven for 10 minutes. Remove from oven, toss asparagus, and bake for another 10 minutes. (If you use thicker asparagus cooking time will be longer, just test them as you go).
The baked grated parmesan cheese adds a little crunch to these veggies, so I hope you enjoy them!
Love, Monica
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