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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
recipe image Roasted Asparagus with Parmesan Cheese


  • 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


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

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