1 lb. fresh asparagus
2 tsp. olive oil
2 Tbsp. grated Parmesan
1 lemon, cut into wedges
1 Tbsp. fresh parsley, stemmed, chopped
1. Preheat oven 500 degrees
2. Arrange spears in a single layer in a shallow baking pan.
3. Lightly brush the oil onto the asparagus spears. Place in oven and roast until tender, but still crisp about 8-10 minutes depending on thickness of stalks.
4. Turn spears occasionally for even cooking and to avoid browning.
5. Remove spears to a serving platter, sprinkle with grated cheese and fresh parsley. Serve hot, with lemon wedges alongside
Nutrition: 76 calories, 6g carbs, 4g fat, 4g protien