Pregnancy Friendly Roasted Asparagus with Lemon and Parmesan
Total time20 min
Prep time5 min
Cook time15 min
4.8(26)
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Learn more →Ingredients
4 servings
- 1 ½ lb asparagus, tough ends snapped off
- 2 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 tsp lemon zest (from about 1 lemon)
- 1 tbsp fresh lemon juice
- 1 oz parmesan, finely grated (about ⅓ cup)
Instructions
- 1
Preheat the oven to 425°F (220°C) with a rack in the upper third.
- 2
Spread the asparagus in a single layer on a rimmed baking sheet. Drizzle with the olive oil, sprinkle with the salt and pepper, and toss to coat evenly, then arrange the spears in a single layer again.
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