Asparagus with Parmesan Crust

Name: Asparagus with Parmesan Crust
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 pound thin asparagus spears; 1 tablespoon extra virgin olive oil; 1 ounce shaved Parmesan cheese; freshly ground black pepper to taste; 0.25 cup balsamic vinegar, or to taste

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Can be used as either a side dish or a warm appetizer. Indulge yourself with the finest balsamic vinegar you can find, and enjoy!

Recipe by Kimber

Published on April 2, 2019

11

Prep Time:

10 mins

Cook Time:

15 mins

Total Time:

25 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

1 pound thin asparagus spears
1 tablespoon extra virgin olive oil
1 ounce shaved Parmesan cheese
freshly ground black pepper to taste
¼ cup balsamic vinegar, or to taste

Directions

Preheat oven to 450 degrees F (230 degrees C).
Place asparagus on a baking sheet. Drizzle with olive oil, and toss to coat. Arrange asparagus spears in a single layer. Spread Parmesan cheese over asparagus, and season with freshly ground black pepper.
Bake 12 to 15 minutes in the preheated oven, until cheese is melted and asparagus is tender but crisp. Serve immediately on warm plates, sprinkling with balsamic vinegar to taste.

Nutrition Facts (per serving)

93	Calories
6g	Fat
7g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 93
% Daily Value *
Total Fat 6g	7%
Saturated Fat 2g	9%
Cholesterol 6mg	2%
Sodium 115mg	5%
Total Carbohydrate 7g	3%
Dietary Fiber 2g	8%
Total Sugars 4g
Protein 5g
Vitamin C 6mg	32%
Calcium 110mg	8%
Iron 3mg	14%
Potassium 250mg	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.