Roasted Pecorino Asparagus
Per ServingRoasted Pecorino Asparagus |
||
|---|---|---|
| Makes: 4 servings | ||
| Serving Size: about 4 spears | ||
| Calories | 55 | |
| Fat | 4 | g |
| Saturated Fat | 1.1 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 3 | g |
| Fiber | 1 | g |
| Sugars | 1 | g |
| Cholesterol | 0 | mg |
| Sodium | 50 | mg |
| Potassium | 130 | mg |
| Protein | 2 | g |
| Phosphorus | 50 | mg |
| Choices: Nonstarchy Vegetable 1, Fat 1 | ||
- Makes: 4 servings
- Serving Size: about 4 spears
- Preparation Time: 10 minutes
- Cooking Time: 10 minutes
Ingredients
| 1 | lb. | moderately thick asparagus spears |
| 1 | Tbsp. | olive oil |
| 2 | tsp. | fresh lemon juice |
| 1 | clove garlic, very finely minced | |
| 2 | Tbsp. | grated fresh pecorino Romano cheese |
Directions
- Preheat the oven to 400 degrees. Trim the asparagus spears by snapping off the tough ends. Place the asparagus spears in a single layer on a baking sheet.
- Drizzle the asparagus with the olive oil and lemon juice. Sprinkle with the garlic. Roast the asparagus for 8 minutes. Sprinkle with the cheese and roast for another 2 to 3 minutes, until the cheese melts and the asparagus is cooked but still crisp. Allow the asparagus to cool a bit before serving.
