Roasted Asparagus with Parmesan Gremolata
Print Category Asparagu Thematic No thematic Source Becel Evaluation
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Click to enlarge Ingrédients
- 2 tsp. (10 mL) finely chopped fresh parsley
- 2 tsp. (10 mL) grated Parmesan cheese
- ¼ tsp. (1 mL) grated lemon rind
- ¾ lb. (350 g) asparagus, trimmed
- 2 large shallots, cut into thin wedges or thinly sliced onion
- 1 tbsp. (15 mL) Becel® Buttery Taste* margarine, melted
- *Becel® Gold in Quebec
- - See more at: http://www.becel.ca/en/becel/hearthealthyrecipes/side-dishes/roasted-asparagus-with-parmesan-gremolata.aspx#sthash.PblGxWMP.dpuf
Preparation
- Preheat oven to 425°F (220°C).Combine parsley, cheese and lemon peel in small bowl; set aside. Toss asparagus, shallots and Becel® Buttery Taste margarine in 13 x 9-inchroasting pan. Roast 15 minutes or until tender.
- Arrange asparagus mixture on serving platter, then top with cheese mixture. Season with freshly ground black pepper if desired.
Cook commentary
Preparation: 10 minutes
Cooking Time:15 minutes
Serves:2
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