This roasted asparagus recipe has Kalamata olives, thinly sliced lemons, garlic slivers and anchovies. You would never know the anchovies are there because you can not taste them. The anchovies bring a special nuttiness to this and absolutely no fishy flavor.
This is a great dish to make in the Spring when asparagus is in season and is tender and fresh. However, you can also use frozen asparagus which makes it easy to make anytime of the year.
The thinly sliced lemons will roast beautifully with the rest of your ingredients. I think that is my favorite part of this whole dish. You will feel a wonderful explosion of flavors every
time you bite into one.
This is an easy and quick dish to make. You can serve it as a side for anything you like but it goes especially nice with fish.
Here is what you are going to need for this simple and delicious roasted asparagus recipe:
1 pound asparagus – trimmed
Salt, pepper and olive oil
6 Kalamata olives – pitted and sliced
4 anchovy fillets – chopped
¼ of a lemon – finely sliced with the peel
2 garlic cloves – thinly sliced
¼ cup shredded Parmesan cheese
Heat oven to 425 degrees F (220 C).
Place the asparagus in a single layer in one or two roasting pans. Do not pile them up.
Add the salt and pepper and drizzle the olive oil on them. Toss them around with clean hands.
Sprinkle the olives, anchovies, lemon slices and garlic cloves on the asparagus. Place the pan into the oven and roast for 10 minutes (maybe a little longer if your asparagus is thick).
Shake the pan every five minutes.
Remove from the oven and sprinkle the cheese on top. Return pan to the oven for an extra five minutes. Remove and serve. Enjoy!
CALORIES 73.31; FAT 4.69 grs (sat 0.61; mono 2.61; poly 0.52); PROTEIN 3.88 grs ; FIBER 2.86 grs; CARBS 6.10 grs; CHOLESTEROL 76.52 mg; IRON 2.75 mg; SODIUM 768.48 mg; CALCIUM 46.04 mg