I am always looking for new side dishes. I feel like I make the same three sides for every single meal. I’ve been on a lemon kick with the weather warming up and thought it would be fun to incorporate it into a recipe with my other current favorite: asparagus!
Health Benefits of Asparagus
If you’ve followed along with us you know we don’t always post the most healthy recipes, we love our chocolate and peanut butter (especially when they show up together). For the most part, we try and feed our families and ourselves, healthy foods. That’s one of the reasons I have loved following our Smaller Family Healthy Menu Plan.
Asparagus is loaded with nutrients, including fiber, folate, vitamins A, C, E and K, and is great for those of you who are watching your blood sugar.
Roasting vs boiling asparagus
There are a lot of ways to cook your asparagus. We’ve tried just about all of them and I think we can all safely come to the conclusion that roasting is our favorite. It makes the asparagus just a little bit crispier, and the flavors are cooked into the asparagus rather than added later, as with boiling.
Here are a few other vegetables we love to roast in the oven:
Roasted Balsamic Mushrooms and Vegetables
Italian Roasted Vegetable Medley
Serves: 4
5 minPrep Time
20 minCook Time
25 minTotal Time
Save RecipeIngredients
- 1 bunch of asparagus
- 1 Tablespoon olive oil
- 1 1/2 Tablespoons grated parmesan cheese
- 1 lemon
Instructions
- Preheat oven to 375 degrees.
- Wash and chop asparagus into bite sized pieces, leaving off the white part on the end.
- On a baking sheet, toss asparagus in olive oil, parmesan cheese, and the juice of 1/2 the lemon.
- Bake for 15-20 minutes, or until asparagus is cooked through and slightly begins to golden.
- Top with more parmesan cheese and the juice of the other 1/2 lemon.
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