| 7 | 25 | 129 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 4 |
| 1 bunch, trimmed | Asparagus |
| 1/2 tsp | Black pepper |
| 1 tsp | Sea Salt |
| 1 clove(s) | Garlic (minced) |
| 3 tbsp | Olive Oil, Extra Virgin |
| 1 tbsp | Lemon juice |
| 1 1/2 tbsp | Parmesan cheese, grated (optional) |
1. Preheat an oven to 425 degrees F (220 degrees C).
2. Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
3. Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.
Dairy-Free - omit the parmesan cheese
AIP friendly - omit black pepper and parmesan cheese
| Vegetables | 1.6 |
