One of my favorite side dishes to make is roasted asparagus. It’s simple, elegant, delicious, and so quick to make! It’s also a great side dish to make if you’re already using the oven to cook your entree. Roasted asparagus goes nicely with almost any meat or fish. I make this dish every week and we never seem to get tired of it! What I love most about these little spears, however, is that they have so many health benefits. Asparagus spears are low in calories and sugar, have virtually zero fat and cholesterol, but are loaded with vitamins and fiber. FIBER. Need I say more?

Recipe
Yield: 2 servings

INGREDIENTS:
3/4 lb. asparagus
extra virgin olive oil
kosher salt
freshly ground black pepper
Parmesan cheese, grated (optional)

DIRECTIONS:
1. Preheat oven to 375 degrees F.
2. Take one asparagus spear and break off the tough end with your hand. (The spear will naturally break at the “tough” point.) Using the trimmed spear as a guide, line the remaining asparagus against it and cut their tough ends off with a knife. You can cut in two batches if working with a smaller knife.
3. Place the asparagus on a baking sheet. Drizzle with oil and toss with your hands to coat asparagus evenly.
4. Spread asparagus in a single layer and sprinkle with salt and pepper.
5. Roast for 15 to 20 minutes, depending on thickness of asparagus spears.
6. (Optional) Grate a little Parmesan cheese on top and serve immediately.