I have to say that roasted asparagus is one of my favorite side dishes of all. Combine them with sweet, peppery bell peppers, garlic cloves and Parmesan cheese and you have a prize winning dish that will shine at any table.
It is hard for me to describe the flavor of asparagus — to me it is a sort of combination between peas and artichokes with some woody undertones. . .if that makes any sense at all. I find that it makes very elegant dishes be it roasted, in a cream, in Risotto or simply steamed with some Hollandaise sauce.
The advantage of this roasted asparagus recipe is that you can use fresh or frozen spears. That makes it possible to create this elegant, delightful and colorful dish anytime you would like.
Here is what you need to do for this beautiful roasted asparagus recipe:
Serves four as a side
1 pound asparagus spears – though ends removed and thawed if using frozen
¾ of a large red bell pepper – sliced the same thickness as the asparagus
1 large garlic clove – thinly sliced
The leaves of 2 thyme sprigs or 1 tsp. dried thyme
Salt & Pepper
¼ cup shredded Parmesan cheese
Preheat oven to 425 degrees F (225 C).
Place the asparagus and bell pepper on a roasting pan in a single layer – work in batches if you need to. Sprinkle the garlic and thyme on the pan. Drizzle with olive oil and season with salt and pepper.
Wash your hands and toss the vegetables around so they are all evenly coated. Spread them into a single layer again and place the pan in the oven. Roast for 15 minutes, shaking the pan every 5 minutes.
Remove the pan from the oven and add the Parmesan cheese evenly onto the vegetables. Return the pan to the oven for an extra 5 minutes – until the cheese melts and browns.
Remove from the oven, serve and enjoy.
CALORIES 58.88; FAT 1.71 grs (sat 0.92; mono 0.42; poly 0.15); PROTEIN 4.92 grs ; FIBER 3.40 grs; CARBS 7.59 grs; CHOLESTEROL 4.40 mg; IRON 2.91 mg; SODIUM 661.99 mg; CALCIUM 91.78 mg
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