Pan-Roasted Asparagus with Almond Parmesan

10 30 339
Ingredients Minutes Calories
Prep Cook Servings
20 min 10 min 4
Pan-Roasted Asparagus with Almond Parmesan
Health Highlights


500 gm Asparagus (for Asparagus)
2 tbsp Extra virgin olive oil (for Asparagus)
1 pinch Sea Salt (for Asparagus)
1 dash Black pepper (for Asparagus)
1 tsp Allspice, ground (for Asparagus - optional)
1 tbsp Lemon juice (for Asparagus)
1 cup whole Almonds, raw (for Almond Parmesan)
2 tbsp Nutritional yeast (for Almond Parmesan)
1 tsp Garlic powder (for Almond Parmesan)
1/2 tsp Sea salt, fine (for Almond Parmesan)


Preheat oven to 400 F. Snap off tough stumps of asparagus spears.

Place asparagus in a single layer on a large, rimmed baking sheet lined with parchment paper.

Drizzle with oil and sprinkle with salt and pepper. Roast asparagus for about 10 minutes, depending on thickness, shaking the pan halfway through; do not overcook. Remove from pan to a warmed serving platter, drizzle with lemon juice and sprinkle with almond parmesan.


To make Almond Parmesan:

Place all ingredients (almonds, nutritional yeast, garlic powder, salt) in food processor/blender and process until your desired consistency. Add more nutritional yeast, garlic powder and salt to taste.

Store in an air tight container in the fridge or pantry, will last up to a couple months. Will last longer in the fridge.


Using almonds without the skin will give a lighter color. I use with the skins here but feel free to try without. Also, you can try using almond meal instead of grinding your own almonds. Just add all the ingredients in a medium size bowl and mix well, or pulse in a food processor until combined.

Nutrition Facts

Per Portion

Calories 339
Calories from fat 236
Calories from saturated fat 22.8
Total Fat 26.2 g
Saturated Fat 2.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 5.5 g
Monounsaturated Fat 17.3 g
Cholesterol 0
Sodium 277 mg
Potassium 680 mg
Total Carbohydrate 16.2 g
Dietary Fiber 8.7 g
Sugars 4.1 g
Protein 14.0 g

Dietary servings

Per Portion

Meat Alternative 1.0
Vegetables 1.8

Energy sources