Elaine Walker, Vegetables

Oven-Roasted Asparagus

1 small bunch of thin asparagus spears, trimmed
3 tablespoons olive oil
1 1/2 tablespoons Parmesan cheese, grated
1 small clove garlic, minced
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper

Preheat oven to 425 degrees F.

In a large ziploc bag, add the olive oil, Parmesan cheese, garlic, salt, and pepper. Add the asparagus and close the bag. Turn the bag of asparagus upside down and back again to coat asparagus evenly with the olive oil mixture.

Arrange the asparagus onto a baking sheet in a single layer. Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness.

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