Baked Asparagus with Parmesan

• servings: 4 servings
• total time: 15 minutes

Ingredients

1 pound asparagus

1 tablespoon olive oil

1/2 teaspoon kosher salt

Fresh ground black pepper

1 lemon (zest from half, plus slices from the other half)

1/4 cup shredded Parmesan cheese (optional)

Directions

Preheat the oven to 425°F.

Cut off the tough bottom ends of the asparagus. Add the asparagus stalks to a foil-lined baking sheet. Drizzle them with olive oil, and add the kosher salt and a few grinds of black pepper. Add the zest of 1/2 lemon and mix with your hands. Thinly slice 4 lemon wheels from the the lemon, then add them right on the tray. Sprinkle everything with Parmesan cheese.

Bake 10 to 15 minutes, until tender when pierced by a fork at the thickest part. The timing will depend on the thickness of the asparagus spears (ours in the photo were done at 12 minutes). Serve immediately. Store leftovers for up to 3 days refrigerated.

Nutrition

• Calories: 94
• Total Fat: 6.4 g
• Saturated Fat: 2.3 g
• Trans Fat: 0 g
• Cholesterol: 7.2 mg
• Sodium: 171.9 mg
• Total Carbohydrate: 4.7 g
• Dietary Fiber: 2.4 g
• Total Sugars: 2.2 g
• Protein: 6.3 g