Roasted Asparagus

• servings: 3 servings
• active time: 5 minutes
• total time: 12 minutes

Ingredients

500g/1 lb asparagus (3 standard Australian bunches)

1 1/2 tbsp extra virgin olive oil

1/4 tsp each salt and pepper

1 garlic clove (, finely minced (knife or garlic press)

2 tbsp lemon juice

2 tbsp parmesan (, freshly grated)

Directions

Preheat oven to 220°C/430°F (200°C fan).

Snap the woody ends off the asparagus - it will naturally break at the right point.

Pile onto tray. Drizzle with oil, sprinkle with salt, pepper and garlic. Toss, then spread out on tray.

Roast 7 minutes, or until ends have a bit of colour on them and the asparagus is just cooked through. It will take 10 - 12 minutes for very thick ones. Don't let them get wrinkly and sad!

Remove from oven.

Toss with lemon juice, if using. Pile onto serving platter, grate over optional parmesan. Serve!

Nutrition

• Calories: 84 kcal
• Total Fat: 6 g
• Saturated Fat: 1 g
• Cholesterol: 2 mg
• Sodium: 624 mg
• Total Carbohydrate: 6 g
• Dietary Fiber: 3 g
• Total Sugars: 3 g
• Protein: 4 g