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Roasted Asparagus Parmesan

by Berkeley Wellness  

These roasted asparagus spears could be served as a side dish, as part of a buffet or as an appetizer.

Makes 4 servings


2 pounds thick asparagus, tough ends trimmed

¼ cup water

2½ teaspoons vegetable oil, such as olive or canola oil

¼ teaspoon salt

¼ cup grated Parmesan cheese

⅓ cup balsamic vinegar

1 tablespoon dark brown sugar


1. Preheat the oven to 450°F. Place the asparagus in a baking pan large enough to hold them in a single layer. Add the water and oil and toss to coat. Arrange them in a single layer. Sprinkle the salt over the asparagus.

2. Bake until the asparagus are crisp-tender, about 10 minutes. Sprinkle the Parmesan over the asparagus and bake until the asparagus are tender and the cheese has melted and is crisp, about five minutes.

3. Meanwhile, in a small skillet, heat the vinegar and brown sugar until reduced to three tablespoons, about three minutes.

4. Serve the asparagus drizzled with the balsamic glaze.

Nutrition per serving: 100 calories, 4.7g total fat (1.4g saturated), 4mg cholesterol, 2g dietary fiber, 11g carbohydrate, 5g protein, 257mg sodium.

Good source of: folate, riboflavin, thiamin, vitamin C.

From The Wellness Kitchen, by the staff of The Wellness Kitchen and the editors of the University of California, Berkeley Wellness Letter.