1 1/2 lb fresh asparagus
2 tablespoons olive or vegetable oil
1/2 teaspoon seasoned salt
1/2 teaspoon garlic pepper blend
1/2 teaspoon dried oregano leaves
2 tablespoons shredded Parmesan cheese
DIRECTIONS:
1. Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. Wash asparagus; break off tough ends where stalks snap easily. If desired, peel stems of spears.
2. In shallow bowl, mix remaining ingredients except cheese; toss with asparagus to coat. Spread in pan.
3. Roast uncovered 10 minutes. Sprinkle with cheese; toss to coat. Roast uncovered 5 to 8 minutes longer or until asparagus is crisp-tender.
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