Roasted Asparagus with Parmesan, Sun-Dried Tomatoes and Olive Oil

  • Yield: 4 to 6 servings


1 1/4 to 1 1/2pounds asparagus, ends trimmed, washed well
1tablespoon butter
1tablespoon extra-virgin olive oil
Sea salt and fresh-ground black pepper, to taste
1/2cup chopped sun-dried tomatoes
1/4cup shredded parmesan or Asiago cheese
Juice of 1 lemon


  1. Preheat oven to 375F.
  2. Bring a pot of water to a boil. Add asparagus and cook 2 minutes. Drain; place in a bowl of ice water and drain. This can be done up to 2 days prior to baking.
  3. Place asparagus in a baking dish. Distribute bits of butter over asparagus; drizzle with olive oil. Season with salt and pepper.
  4. Bake 20 minutes, turning asparagus occasionally, until asparagus is golden brown and tender. Sprinkle with sun-dried tomatoes, cheese and lemon juice.

NOTE: If the tomatoes seem plump and moist, you can use as is. If they seem dry, you need to reconstitute them by soaking in boiling water about 15 minutes.

Nutritional Info *per serving

  • Calories 88
  • Fat 6g
  • Saturated Fat 2g
  • Cholesterol 8mg
  • Sodium 179mg
  • Carbohydrate 6g
  • Fiber 2g
  • Sugars 3g
  • Protein 5g