Oven-Roasted Asparagus with Parmesan Gremolata
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Cooking time15 min![]()
Prep time10 min![]()
Servings2
Ingredients
- 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
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Preheat oven to 425°F (220 C).
- Combine parsley, cheese and lemon peel in small bowl; set aside.
- 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.
- Arrange asparagus mixture on serving platter, then top with cheese mixture. Season, if desired, with freshly ground black pepper.
*Becel® Gold in Quebec.
