Perfect vegetable side: Roasted parmesan asparagus 

Prep time: 5 minutes

Cook time: 20 minutes

Serves: 6-8

Ingredients:

• 2 bags fresh asparagus 

• 1/4 fresh lemon juice squeezed

• 1/4 tsp. Salt for asparagus 

• 1/2 tsp. pepper

• 1/8 tsp. minced garlic 

• 1/2 tbsp. olive oil 

• 1/8 c. Grated Parmesan 

• 1 package tri-colored mini tomatoes 

• an additional 1/4 tsp. salt for tomatoes

How to cook:

1. Preheat oven to 350 degrees F.

2. To prepare the asparagus hold the asparagus in your hand and snap. The tough part will snap off naturally. You can snap multiple at a time to save time. Save the top and dispose of the bottom piece. It will look like a lot of waste! But this bottom piece is typically no good and takes forever to chew and commonly gets spit out anyways or cut off once cooked. After all are snapped rinse with water and place on a baking sheet. 

3. Drizzle lemon juice, salt, pepper, garlic, and olive oil on the asparagus toss with clean hands or a fork or spoon you can do this directly on the baking sheet to avoid another dirty dish. 

4. Place in the oven for 20 minutes. 

5. Chop the mini tomatoes in half, then toss with 1/4 tsp. salt. 

6. Remove the asparagus from oven, now sprinkle parmesan on top of the asparagus.

7. Place the salted tomatoes along the center. 

8. Put the dish back in the oven for an additional 10 minutes. 

9. Serve and enjoy!

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