Weight Watchers Recipe of the Day: Parmesan Roasted Asparagus
Happy Friday! I've joined a group of bloggers who are devoting the first Friday of each month to the recipes of Ina Garten, the Barefoot Contessa.
How fun is that? As a huge Ina Garten fan, I feel compelled to take part. And since I own all of her cookbooks, it's the perfect way to finally give them some of the attention they deserve 🙂
This month we are focusing on salad, soup, and side recipes. Since it's asparagus season I decided to highlight what has become one of my favorite springtime vegetable dishes, Ina's Parmesan Roasted Asparagus.
The recipe appears in Barefoot Contessa Family Style: Easy Ideas and Recipes That Make Everyone Feel Like Family . I'm not sure if it was Ina who introduced me to the concept of roasted asparagus, but she definitely gets credit for the idea of topping it with shredded Parmesan!
This is my kind of recipe. Quick. Easy. Delicious. Simple enough for every day, yet scrumptious enough for special occasion status. I've made it many, many times. We had it most recently as part of our Easter dinner.
The only thing I did differently this time was cook it in my Ninja 3-in-1 Cooking System , so it didn't brown up quite as much as it would have in a regular oven, but I think it was even more tender.
Perfect alongside most any grilled or roasted fish or meat including lamb, chicken and salmon, if you've never had roasted asparagus you're in for a treat. Even folks not that fond of vegetables—including my mom—have been won over by it.
The Skinny on Parmesan Roasted Asparagus Cooking Notes
I adapted the recipe slightly, reducing it to make enough for four servings instead of six and cutting back a little on the olive oil and Parmesan in the name of Weight Watchers friendliness.
One trick to remove the woody ends, is to grab each stalk of asparagus at either end and bend until it snaps. It will naturally snap where it starts to get tough. Or for less waste, if the stalks appear thick and/or tough, you can peel the bottom half of each stalk with a vegetable peeler .
How Many Calories/Points in this Oven Roasted Asparagus with Parmesan?
According to my calculations each serving has 85 calories and:
2 *SmartPoints (Green plan)
2 *SmartPoints (Blue plan)
2 *SmartPoints (Purple plan)
2 *PointsPlus (Old plan)
Parmesan Roasted Asparagus Recipe Variations:
no asparagus: any single or vegetable combination would work – broccoli, Brussels sprouts, cauliflower, zucchini, green beans, etc.
no parmesan: substitute any flavorful meltable cheese – asiago, cheddar, pepper jack, feta, etc.
no lemon: skip it or substitute a drizzle of your favorite vinegar - red wine, balsamic, etc.
more flavor: add a clove or two of chopped fresh garlic before roasting. If you don't have fresh garlic, granulated garlic or garlic salt will work well.
more spice: sprinkle with a pinch or two of crushed red pepper, cayenne pepper, ground chili pepper, etc.
more veg: add additional vegetables when roasting your asparagus. Three of my favorites are sliced red bell pepper, mushrooms, and halved cherry tomatoes.
If you've made this Oven-Roasted Parmesan Asparagus, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Parmesan Roasted Asparagus Recipe
- 1-½ pounds fresh asparagus
- 1 tablespoon olive oil
- ¼ teaspoon Kosher salt
- ⅛ teaspoon freshly ground black pepper
- ¼ cup freshly grated Parmesan cheese
- 1 lemon cut into wedges, for serving
- Preheat the oven to 400F degrees.
- If the stalks of the asparagus are thick and/or seem tough, peel the bottom half of each.
- Place the asparagus on sheet pan or oven safe baking dish and drizzle with the olive oil. Roll/toss to coat with the oil and then arrange in a single layer for even cooking. Sprinkle with the salt and pepper.
- Place in the oven and bake/roast until tender to your liking, 10 to 20 minutes, depending on the size/age of your asparagus.
- Sprinkle with the Parmesan cheese and return to the oven until the cheese melts, another 1 to 3 minutes.
- Serve with the lemon wedges.
- no asparagus: any single or vegetable combination would work – broccoli, brussels sprouts, cauliflower, zucchini, green beans, etc.
- no parmesan: substitute any flavorful meltable cheese – asiago, cheddar, pepper jack, feta, etc.
- no lemon: skip it or substitute a drizzle of your favorite vinegar - red wine, balsamic, etc.
- more flavor: add a clove or two of chopped fresh garlic before roasting. If you don't have fresh garlic, granulated garlic or garlic salt will work well.
- more spice: sprinkle with a pinch or two of crushed red pepper, cayenne pepper, ground chili pepper, etc.
- more veg: add additional vegetables when roasting your asparagus. Three of my favorites are sliced red bell pepper, mushrooms and halved cherry tomatoes
Source: slightly adapted from Barefoot Contessa Family Style: Easy Ideas and Recipes That Make Everyone Feel Like Family by Ina Garten
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
In this video, Laura Vitale from Laura in the Kitchen demonstrates how to make easy Parmesan roasted asparagus:
More WW Friendly Recipes You Might Also Like:
- Roasted Brussels Sprouts, Carrots, Sweet Potatoes & Onions
- Slow Roasted Garlic
- Roasted Red Peppers with Anchovies
- Rosemary Roasted Potatoes
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