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. Easy. Simple. Delicious.
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.
The Skinny on Parmesan Roasted Asparagus
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.
Mom especially went crazy for this Parmesan roasted asparagus and ended up making it again for herself a few days later.
According to my calculations each serving has 85 calories and *2 Weight Watchers Points Plus, 2 SmartPoints. Enjoy!
no aspagagus – any single or vegetable combination would work – broccoli, brussels sprouts, cauliflower, zucchini, etc.
no parmesan – substitute any flavorful meltable cheese – asiago, cheddar, pepper jack, feta, etc.
- 1-1/2 pounds fresh asparagus
- 1 tablespoon olive oil
- 1/4 teaspoon Kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup freshly grated Parmesan cheese
- 1 lemon cut into wedges for serving
Preheat the oven to 400 degrees.
If the stalks of the asparagus are thick and/or seem tough, peel the bottom half of each. Arrange them in a single layer on a sheet pan and drizzle with the olive oil. Sprinkle with the salt and pepper. Place in the oven and bake/roast until tender, 15 to 20 minutes. Sprinkle with the Parmesan and return to the oven until the cheese melts, another 1 to 3 minutes. Serve with the lemon wedges.
Source slightly adapted from Barefoot Contessa Family Style: Easy Ideas and Recipes That Make Everyone Feel Like Family.
*PointsPlus® for Parmesan roasted asparagus calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.
*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 Weight Watchers Zero Points fruits and vegetables using the WW Recipe Builder.
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