21 May 2011

Oven Roasted Asparagus with Parmesan & Lemon Juice

I've only managed to make simple things since moving into the apartment. Mostly because, every time I've looked up a new recipe, I would realise I was missing at least 2-3 ingredients. This I put down to my ridiculously small kitchen and it's non-existent pantry (read previous post on new kitchen and lack of space).

So ... its back to basics. :)

Oven Roasted Asparagus w/ Parmesan & Lemon Juice

  • 2 bunches of Asparagus spears (thicker spears are better for oven grilling)
  • Drizzle of 1-2 tablespoons olive oil
  • Pinch of Salt
  • Pinch of freshly ground black pepper
  • Freshly grated Parmesan
  • 1 Tablespoon of fresh lemon juice
  1. Preheat oven to 180C
  2. Bend a stalk of Asparagus (near the thicker end), and let it snap naturally. The ends can be frozen to be used to make chicken stock later on.
  3. Line a baking tray with grease proof paper, then place Asparagus on top in a single layer
  4. Drizzle olive oil over the top and sprinkle evenly with salt and pepper
  5. Place tray into oven and bake for 12-15 minutes. Asparagus should be tender when done
  6. Grate a couple of slices of Parmesan over the top and top with a squeeze of fresh lemon juice. Serve immediately


Here is some tips on getting the most out of a bag of lemons...Using either some freezer bags or sandwich bags and an ice-cube tray:
  • Peel the Lemon rind and place in bag to be frozen.
  • Juice of lemon can be frozen in batches using ice-cube trays to be used later on.

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