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Roasted Cheese and Garlic Asparagus
I could eat roasted asparagus every night as long as I could throw in Brussel Sprouts every so often!
I think my husband is finally getting sick of eating it. I've begun to start sneaking it into other meals and side dishes so that I can still get it in my meal.
Olive oil, garlic and grated Parmesan cheese makes this side dish unbelievably delectable. After having it just once, you might just realize that you crave it later. Yum!
Asparagus is loaded with nutrients. It is a very good source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells.
It's a particularly rich source of glutathione, a detoxifying compound that helps break down carcinogens and other harmful compounds like free radicals. This is why eating asparagus may help protect against and fight certain forms of cancer, such as bone, breast, colon, larynx and lung cancers.
Finally, Asparagus is packed with antioxidants, ranking among the top fruits and vegetables for its ability to neutralize cell-damaging free radicals. This, according to preliminary research, may help slow the aging process. (Eating Well)
- 1 bunch fresh asparagus
- 3-4 tablespoons olive oil
- 3 tablespoons garlic powder, (or 1 tablespoon minced garlic)
- 2 tablespoons grated Parmesan cheese
- pinch salt
- Preheat your oven to 425 degrees F. Cover a large cookie sheet with aluminum foil and spray generously with cooking spray.
- Wash your asparagus thoroughly with water.
- Place on a cutting board and chop about an inch and a half off the bottom. This part of the asparagus is difficult to eat and won't be appetizing.
- Spread them all out flat on your cookie sheet and drizzle with olive oil. You'll want to use some tongs to mix up your asparagus spears to make sure they're all evenly covered with olive oil.
- Spread them all back out again and sprinkle with your pinch of salt and your garlic (minced or powder).
- Bake in the oven for about 20 minutes, or until they cut easily but are still crunchy. You don't want them to stay in there so long that they wilt and shrivel.
- When you bring them out, sprinkle them with your Parmesan cheese and serve. Yummy! Yummy!
|Serving size: 1 serving out of 3|
|Calories from Fat||63|
|% Daily Value *|
|Fat 7 g||11%|
|Saturated fat 1 g||5%|
|Unsaturated fat 0 g|
|Carbohydrates 9 g||3%|
|Sugar 4 g|
|Fiber 5 g||20%|
|Protein 5 g||10%|
|Cholesterol 0 mg|
|Sodium 236 mg||10%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
This is a quick and robust way to enjoy asparagus. Roasting highlights the natural sweetness of asparagus. Parmesan cheese adds a salty, savory component to the sweet, tender vegetable. Try it next to grilled fish or lamb for the best complement.
But don't think you have to wait until you have fish or lamb to make it. I cook it with just about any of our dinners. It's great next to my Italian Chicken, next to our Brown Sugar Pot Roast, and even with my Stuffed Shells.
This is even delicious all on its own. It makes a great snack to eat all chopped up from the previous night's dinner. I told you I'm addicted!
I hope you enjoy this recipe as much as I do! I'd love to tell me what you think after you try it.
Tell me honestly, have you ever tried asparagus?
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© 2013 Victoria Van Ness