This lemony roasted asparagus, kissed with a salty hint of parmesan, is very easy, really delicious and also very pretty. This recipe makes a great summer side dish.
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Growing up in Pittsburgh, I remember hating the vegetables on my plate during family dinners. The flavorless, mushy, canned vegetables that were so nondescript that even butter couldn’t improve their flavor were never something that I could learn to love.
It took a lot of experimentation, ordering veggies in restaurants and paying attention to what made a vegetable dish yummy. It didn’t take me long to realize that by roasting fresh vegetables, the flavor difference is a game changer.
Asparagus has a unique taste. It is a bitter, astringent, almost salty flavor. It pairs well with fatty, salty flavors. But when you roast asparagus, that bitter, astringent taste mellows out and takes on the flavors around it. In other words, if you add garlic, the asparagus will take on a note of garlic, become buttery and deep.
On a personal note, how many people have you heard do not want to eat asparagus because it makes their urine smell strong? Well, they’re right.
In some people, when digested, the asparagus gives off a sulfuric smell that is similar to what a skunk sprays. Sorry, but it is very similar in chemistry. The good news is that it only lasts for one bathroom break. Well worth the one-off smelly pee situation.
HEALTH BENEFITS OF ASPARAGUS
- Asparagus is rich in vitamins A, C, E, and K. We need vitamin K to absorb vitamin D.
- Asparagus is also high in potassium, folate, and phosphorus.
- 20 calories are the grand total of a half cup of asparagus. This makes asparagus a great food when trying to lose a few pounds.
- Another reason that asparagus is a wonderful addition to a healthy diet: it is a natural diuretic. It will help to flush out excess water and salt from your body.
- Finally, did you know that asparagus is an aphrodisiac? Yep, it is. It’s high in Vitamin B6 and Folate. It’s also rich in Vitamin E, which helps stimulate sex hormones – yet another reason to eat a plate of Lemon Parmesan Roasted Asparagus.
This quick and easy side dish is savory, salty, and flavorful. By roasting the asparagus, you mellow out the astringent flavor of the asparagus.
- 1 pound fresh asparagus
- 2 tablespoons melted butter
- 1 teaspoon minced garlic
- 4 tablespoons grated parmesan cheese
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons freshly squeezed lemon juice
- 1 lemon, thinly sliced
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or aluminum foil.
- Add the asparagus to the baking sheet. Pour over the melted butter and sprinkle with the garlic, parmesan cheese, lemon juice, salt and pepper. Toss to coat the asparagus. Lay the slices of lemon on top.
- Roast in the oven for 8 – 10 minutes, depending on the thickness of the asparagus, until the asparagus is tender, but not mushy.
- Remove from oven and serve hot.
- Serving Size: Serves 4