Roasted Asparagus with Parmesan Cheese
We’ll admit we’re a little bit cheesy – that’s probably why we love this recipe so much.
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Cooking time15 min![]()
Prep time10 min![]()
ServingsPortions 2
Ingredients
- 2 tsp. (10 mL) finely chopped fresh parsley leaves
- 2 tsp. (10 mL) grated Pecorino Romano cheese
- 1/4 tsp. (1 mL) finely grated lemon peel
- 3/4 lb. (350 g) fresh asparagus
- 2 large shallots or 1 medium onion, cut into thin wedges
- 1 Tbsp. (15 mL) Becel® Buttery Taste margarine*, melted
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
| 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 |
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 33 x 23 cm roasting pan. Roast until tender, about 15 minutes.
- Arrange asparagus mixture on serving platter, then top with cheese mixture. Season, if desired, with freshly ground black pepper.
*Becel® Gold in Quebec
