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For quite some time, I was the person who always rejected even the thought of eating asparagus. Simply because the only way I had cooked them before was well… boiled. It was just too boring for me. Then I somehow tried this (absolutely randomly tossing them on the tray and shoving them into the oven) and this blew my mind. Needless to say, I love them now. My daughter swears by this recipe, by the way.


  • Fresh asparagus: 500-600 grams (about 2 cups). I usually take two packages/bouquets.
  • Olive oil: 30 milliliters (2 tablespoons)
  • Lemon: 1, zest and juice
  • Parmesan cheese, grated: 30 grams (1/4 cup)
  • Shaved almonds: 25 grams (1/4 cup)
  • Garlic powder: 5 grams (1 teaspoon)
  • Salt: 5 grams (1 teaspoon)


  • Preheat your oven to 200°C (392°F).
  • Wash the asparagus and trim off the tough ends.
  • Arrange the asparagus in a single layer on a baking sheet or a baking tray.
  • Drizzle olive oil over the asparagus.
  • Sprinkle with salt and garlic powder, and toss to coat evenly.
  • Evenly distribute the shaved almonds and grated Parmesan cheese over the asparagus.
  • Roast in the oven for 15-20 minutes, or until the asparagus is tender and the almonds are lightly toasted.
  • After removing from the oven, immediately drizzle with lemon juice and sprinkle with lemon zest.
  • Serve while warm, ensuring the almonds and Parmesan are evenly distributed over the asparagus.

Kids can assist by sprinkling the almonds and Parmesan cheese over the asparagus before it goes into the oven.


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