Oven Roasted Asparagus

Always looking for ways to entice my husband to eat more things green even I was not looking forward to plain steamed asparagus again.  Sure, everything is better with butter, sea salt and pepper but sometimes you need more. Time to spark the culinary creativity. . .


1 bunch organic asparagus
1-2 cloves garlic, finely diced
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 1/2 tablespoons freshly grated Parmesan cheese
sea salt & freshly ground black pepper to taste
2 hard boiled eggs, diced


Cut off the tough ends of the asparagus – about the bottom 1/3.  Spread them out in a single layer on a baking sheet, drizzle with the olive oil and lemon juice and toss to coat the spears.  Sprinkle with the garlic, Parmesan cheese, salt and pepper.

Bake at 425 for 15 – 20 minutes or until tender.  Transfer to platter and top with chopped eggs.