Place the asparagus on a baking sheet in an even layer. Stir the olive oil with the garlic and ginger, and rub over the asparagus spears.
Roast for 15 minutes. Remove from the oven, sprinkle with the grated Parmesan cheese and season with salt and pepper to taste. Roast for another 5 minutes.
Enjoy immediately or store in an airtight container in the fridge for up to 3 days.
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Nutrition Facts
Garlic Parmesan Roasted Asparagus
Amount Per Serving
Calories 103Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 7mg2%
Sodium 112mg5%
Potassium 132mg4%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 4g8%
Vitamin A 450IU9%
Vitamin C 5mg6%
Calcium 100mg10%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie keto diet.
You can easily trim the woody ends of your asparagus by bending the green stalk three-quarters of the way from the end and letting the stalk snap in your fingers.This is a trick I learned from Jamie Oliver back in his Naked Chef days.Instead of Parmesan, you can also use mozzarella (or any cheese really). Mozzarella will make it super duper cheesy, but you might have to add some extra salt since it isn't as salty as Parmesan.