Eosinophilic Esophagitis Friendly Classic Asparagus
Total time20 min
Prep time5 min
Cook time15 min
4.8(11)
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Learn more →Ingredients
4 servings
- 1 ½ lb fresh asparagus, tough ends snapped off
- 2 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp fresh lemon juice
- 1 tbsp grated parmesan cheese (optional)
Can be omittedgrated parmesan cheese
Instructions
- 1
Preheat the oven to 425°F (220°C). Arrange the asparagus in a single layer on a sheet pan.
- 2
Drizzle the olive oil over the asparagus, then sprinkle with the salt and pepper. Toss to coat evenly and spread back into a single layer.
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