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Oven-Roasted Asparagus with Parmesan Gremolata

  • Cooking time15 min
  • Prep time10 min
  • ServingsPortions 2
recipe image Oven-Roasted Asparagus with Parmesan Gremolata


  • 2 tsp. (10 mL) finely chopped fresh parsley leaves
  • 2 tsp. (10 mL) grated Parmesan cheese
  • 1/4 tsp. (1 mL) grated lemon peel
  • 3/4 lb. (340 g) asparagus, trimmed
  • 2 large shallots, cut into thin wedges or 1/3 cup (75 mL) thinly sliced onion
  • 2 tsp. (10 mL) Becel® Buttery Taste margarine*, melted
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Preheat oven to 425°F (220 C).
  2. Combine parsley, cheese and lemon peel in small bowl; set aside.
  3. Toss asparagus, shallots and Becel® Buttery Taste margarine in 13 x 9-inch (33 x 23 cm) roasting pan. Roast 15 minutes or until tender.
  4. Arrange asparagus mixture on serving platter, then top with cheese mixture. Season, if desired, with freshly ground black pepper.
*Becel® Gold in Quebec.