Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Asparagus spears roasted until just tender with crisp, golden Parmesan melted over the tips and a squeeze of lemon.
Side dish. Good with grilled salmon, roast chicken or lamb steaks. Find a main
Equipment: Large baking tray
Measures and names
Ingredients
- 500 g asparagus, 2 bunches, woody ends snapped off
- 1 tbsp olive oil
- 25 g Parmesan or vegetarian hard cheese, finely grated
- 1/2 lemon, cut into wedges
- Salt and black pepper
Method
- Heat the oven to 220°C (fan 200°C). Lay the asparagus in a single layer on a large baking tray.
- Drizzle with the oil, season with salt and pepper and roll the spears to coat.
- Roast for 8 minutes, then scatter the Parmesan over the spears and roast for 3-4 minutes more until the asparagus is tender and the cheese is melted and golden.
- Serve straight away with the lemon wedges to squeeze over.
Swaps and tips
Thick spears may need 2-3 minutes longer. Snap off the woody ends where they naturally break.
Easy variations
- Wrap the spears in Parma ham before roasting
- Add a pinch of chilli flakes with the oil
- Top with a soft-boiled egg
- Finish with toasted pine nuts
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 5 g | 2 g | 2 g | 5 g | 75 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
