Roasted Asparagus and Parmesan

This is a simple and delicious Italian recipe adapted from the Barefoot Contessa. We leave out the egg and sometimes the lemon (depends on what you are serving this with).


  • 2 1/2 pounds asparagus
  • 2 tablespoons olive oil
  • 1/2 tsp kosher salt or to taste
  • 1/4 tsp fresh ground pepper or to taste
  • 1/2 cup grated Parmesan cheese (fresh is best)
  • 2 lemons cut in wedges


  • Preheat oven to 400.
  • Lay asparagus in a single layer on a cooking sheet/pan and drizzle with olive oil (put down foil if it is not a non-stick pan.)
  • Sprinkle with salt and pepper and place in oven.
  • Roast for 12-15 minutes until tender.
  • Sprinkle with Parmesan and return to over for 1-2 minutes.
  • Serve with lemon wedges (if served as an appetizer/antipasta or with fish, if served with chicken or beef you may want to leave out the lemon)


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Roasted Asparagus and Parmesan