Roasted Asparagus with Olives and Lemon

Vea este video en español – – SUB HERE!
Here is a great side dish for Easter. Asparagus are in season and they are tender, flavorful and inexpensive.

As per Tess Bollman’s suggestion I roasted these with some anchovies. Wow! No fishy taste but a wonderful nutty one. These are great for any table. Try serving them with fish. If you like asparagus you will love, love this.

Here is what you need for this delectable and easy recipe:

1 pound asparagus — trimmed
Salt, pepper and olive oil
6 Kalamata olives — pitted and sliced
4 anchovy fillets — chopped
¼ of a lemon — finely sliced with the peel
2 garlic cloves — thinly sliced
¼ cup shredded Parmesan cheese
Heat oven to 425 degrees F (220 C).

Place the asparagus in a single layer in one or two roasting pans. Do not pile them up.

Add the salt and pepper and drizzle the olive oil on them. Toss them around with clean hands.

Sprinkle the olives, anchovies, lemon slices and garlic cloves on the asparagus. Place the pan into the oven and roast for 10 minutes (maybe a little longer if your asparagus is thick).
Shake the pan every five minutes.

Remove from the oven and sprinkle the cheese on top. Return pan to the oven for an extra five minutes. Remove and serve. Enjoy!

CALORIES 73.31; FAT 4.69 grs (sat 0.61; mono 2.61; poly 0.52); PROTEIN 3.88 grs ; FIBER 2.86 grs; CARBS 6.10 grs; CHOLESTEROL 76.52 mg; IRON 2.75 mg; SODIUM 768.48 mg; CALCIUM 46.04 mg

Print your recipe here –

Audio files from “”