Skinny Roasted Asparagus
Scrumptious asparagus recipe using a 6-cheese Italian blend with mozzarella, parmesan, romano, asiago, provolone and fontina cheeses. The asparagus is roasted with olive oil, thyme, salt and pepper. It's so mouthwatering we like to serve it for company or holidays like Easter or Mothers Day. Healthy, low calorie and gluten free.
Ingredients
- 4 bundles asparagus washed, the bottom three inches cut off and discarded
- 1/2 cup olive oil
- Salt and pepper to taste
- 1 tsp. thyme
- 1/2 cup Italian six-cheese blend: Mozzarella, Parmesan, Romano, Asiago, Provolone and Fontina cheeses
Instructions
- Spray 9x13” baking dish with olive oil cooking spray.
- Place asparagus in dish in four layers.
- After each layer spread with olive oil and try to cover as much of the asparagus as possible.
- Sprinkle each layer with salt and pepper to taste and a little thyme (use more if you like a richer flavor).
- Cover with foil and bake in oven at 350° until cooked through 20-30 minutes (depending on how much you are cooking at the same time).
- Remove foil and drain any excess liquid from casserole dish.
- Sprinkle lightly with cheese.
- Bake an addition 3-5 minutes until cheese melts.
Notes
NOTE: This recipe can easily be halved. I had a lot of asparagus that I was trying to use up, so that's why I used four bundles of asparagus.
NOTE: If there is a lot of liquid in the bottom of the dish after baking, drain off water before adding cheese.
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