Today's recipe is from Maryann Tomovich Jacobsen of Raise Healthy Eaters. Maryann is a mom and a registered dietitian who provides sound nutritional information and easy meal solutions on her blog. The recipe she shared is originally from Julie Negrin. If you haven't tried asparagus with your kids yet, I really encourage you to try it. It's probably my youngest daughter's favorite vegetable ~ something I never would have predicted from her general, somewhat picky approach to food.
Parmesan Crusted Asparagus
1 pound green (or white) asparagus stalks, ends cut off
1-2 tablespoons extra-virgin olive oil
Zest of ½ lemon (zest is finely grated lemon peel – it’s best to grate with a microplane)
2 teaspoons freshly squeezed lemon juice
1/3 cup grated parmesan
¼ teaspoon kosher or sea salt
1-2 tablespoons extra-virgin olive oil
Zest of ½ lemon (zest is finely grated lemon peel – it’s best to grate with a microplane)
2 teaspoons freshly squeezed lemon juice
1/3 cup grated parmesan
¼ teaspoon kosher or sea salt
Preheat oven to 425°F. Line a baking sheet with foil or parchment paper. Arrange asparagus on baking sheet. Whisk olive oil, lemon zest, and lemon juice in small bowl and pour over asparagus. Toss asparagus stalks gently to coat. Spread asparagus in a single layer. Sprinkle parmesan and salt evenly over stalks. Roast until asparagus is tender, stirring occasionally, for about 15 minutes.
Preparation time: 30 minutes
Serves 2-4
Serves 2-4
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