This is one of the easiest and simplest dishes to make with asparagus. It is so delicious if you are an asparagus lover and a great way to use this seasonal spring veggie! Make this as a side dish for any main meal and add your choice of protein. This recipe is ready in less than 30 minutes, and is gluten free, dairy free, and vegan.
For this recipe, you will need:
- Asparagus: asparagus is great to enjoy in May when it is in season
- Garlic
- Olive Oil
- Salt + Pepper
- Lemon
- Vegan Parmesan: this recipe makes more than what you need for this recipe, but you can store it in an airtight container in the refrigerator for up to 1 week and use it in many of my vegetarian recipes
Tips:
- To store raw asparagus, trim bottoms and store upright in a large jar with about 1 inch of water at the bottom
- You can also make this on the grill instead of in an oven
How to Store:
- Store any leftovers in the refrigerator in an airtight container for up to 3 days.
Other roasted side dish recipes to try:
Lemon Parmesan Roasted Asparagus
Cooking & Baking Supplies
- Baking Tray
- Parchment Paper
Ingredients
- 1 bundle of asparagus
- 1-2 garlic cloves, minced
- 2 tbsp olive oil
- sprinkle of salt and pepper
- 1 lemon (½ sliced and ½ juiced)
- 2 tsp vegan parm
- lemon zest (optional)
Vegan Parm
- 3/4 cup cashews
- 2 tbsp nutritional yeast
- 1/4 tsp garlic powder
- 1/2 tsp salt
Instructions
- Preheat the oven to 375 degrees.
- Add asparagus to an oven safe dish and add garlic, salt, pepper, lemon slices, and squeeze the juice from ½ the lemon on top.
- Cook for 20-22 minutes, until asparagus starts to brown (if using thinner asparagus, timing may be less).
- While the asparagus is cooking, blend all of the ingredients for the vegan parmesan cheese in a food processor and blend until the mixture is finely ground.
- Remove from the oven and top with vegan parm and lemon zest and ENJOY!
Did you make this recipe?Tag @girlswhoeat!
