Mediterranean Roasted Asparagus

Med asparagus dish.jpg

Roasting asparagus is a favorite way to prepare this fern shoot. Add a few classic Mediterranean seasonings to bring this dish to a new wow factor.  Asparagus season is almost over; however, other vegetables will soon follow, and this simple recipe will charm all types of vegetables. To store asparagus in the refrigerator place upright in a small bowl lined with wet paper towels.

med asparagus storage.jpg

ONWARD:

These few ingredients make the vegetable at hand pop with flavor. It is well worth the search for Greek oregano. It grows wild in the hills of Greece and has a distinctively Mediterranean flavor. Although imitation parmesan cheese would probably work here, it would not produce the rich, full flavor of a genuine Reggiano Parmigiano cheese. Cut corners, cut the flavor experience.

4 servings

med asparagus ingred.jpg

INGREDIENTS:

1 pound medium asparagus

1 tablespoon extra virgin olive oil

½ teaspoon dried Greek oregano

¼ teaspoon paprika

½ teaspoon kosher salt

¼ teaspoon fresh ground black pepper

6 tablespoons finely ground Reggiano Parmigiano cheese

DIRECTIONS:

  1. Preheat oven to 350°F. Line a sheet pan with a Silpat mat or parchment paper.

  2. Trim the woody stems off the asparagus, wash and pat dry with paper towels. Lay on the lined sheet pan closely together with tips facing one direction. Drizzle oil on the asparagus and brush with a pastry brush to lightly over all parts of the asparagus.

  3. Mix the oregano, paprika, salt, black pepper, and cheese together. Sprinkle this mixture over the stem portion of the asparagus. Place with the stem-end facing the back of the oven. Roast until tender for about ten to fifteen minutes.

med asparagus tray done.jpg

Note:

Can use fresh green beans, yam sticks, sweet potato sticks, or zucchini sticks in place of the asparagus though roasting times will vary.

asparagus
Mediterranean vegetables
Mediterranean
Yield: 4 servings
Author:
Mediterranean Roasted Asparagus

Mediterranean Roasted Asparagus

Roasting asparagus is a favorite way to prepare this fern shoot. Add a few classic Mediterranean seasonings to bring this dish to a new wow factor. It is well worth the search for Greek oregano. It grows wild in the hills of Greece and has a distinctively Mediterranean flavor. Although imitation parmesan cheese would probably work here, it would not produce the rich, full flavor of a genuine Reggiano Parmigiano cheese.
Prep time: 10 MCook time: 15 MTotal time: 25 M

Ingredients:

  • 1 pound medium asparagus
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon dried Greek oregano
  • ¼ teaspoon paprika
  • ½ teaspoon kosher salt
  • ¼ teaspoon fresh ground black pepper
  • 6 tablespoons finely ground Reggiano Parmigiano cheese

Instructions:

  1. Preheat oven to 350°F. Line a sheet pan with a Silpat mat or parchment paper.
  2. Trim the woody stems off the asparagus, wash and pat dry with paper towels. Lay on the lined sheet pan closely together with tips facing one direction. Drizzle oil on the asparagus and brush with a pastry brush to lightly over all parts of the asparagus.
  3. Mix the oregano, paprika, salt, black pepper, and cheese together. Sprinkle this mixture over the stem portion of the asparagus. Place with the stem-end facing the back of the oven. Roast until tender for about ten to fifteen minutes.

Notes:

Can use fresh green beans, yam sticks, sweet potato sticks, or zucchini sticks in place of the asparagus though roasting times will vary.

Calories

87.48

Fat (grams)

5.74

Sat. Fat (grams)

1.68

Carbs (grams)

5.99

Fiber (grams)

2.43

Net carbs

3.56

Sugar (grams)

1.50

Protein (grams)

4.90

Sodium (milligrams)

415.77

Cholesterol (grams)

6.45
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
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Linda HierholzerSIDESComment