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Easiest Way to Prepare Appetizing Baked asparagus with peppers

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Baked asparagus with peppers. Baked Asparagus with olive oil and parmesan cheese. This has to be one of the easiest ways to cook asparagus. Asparagus, red onion, red pepper and pine nuts are a great combination!

Baked asparagus with peppers This Baked Asparagus is springtime veggie perfection. A must for your Easter table! Place coated asparagus tightly spaced on a baking sheet and top with the leftover parmesan flour mixture. You can have Baked asparagus with peppers using 5 ingredients and 8 steps. Here is how you cook that.

Ingredients of Baked asparagus with peppers

  1. You need 1 bunch of asparagus.
  2. You need 1 dash of lemon juice.
  3. You need 1 tsp of cumin.
  4. You need 4 of mini sweet peppers.
  5. Prepare 1/4 cup of parm sprinkle cheese.

Serve this Baked Asparagus recipe as a simple side dish. Tip: Asparagus starts losing its sweetness the minute it's cut, therefore, as always, look for the freshest stalks possible. Skins should be smooth and bright colored with tightly formed heads. Roasting asparagus is super easy and quick!

Baked asparagus with peppers step by step

  1. Wash asparagus spears. Snap off bottom wood like parts or any not green parts..
  2. Wash mini peppers. Cut of stem part and remove seeds. Cut into 2 or 3 peices depending on size..
  3. Preheat oven to 500°. Line baking sheet with tin foil..
  4. Place asparagus on foil lined sheet in even 1 layer. Sprinkle lightly with lemon juice, cumin, and parm cheese..
  5. Place mini pepper pieces on foil lined baking sheet..
  6. Cant have cheese? Substitute with garlic powder. Yum!.
  7. Bake for 8 - 10 minutes. Check half way through..
  8. Cant have cheese? Substitute with light sprinkle of garlic powder. Yum!.

Simply toss your prepared asparagus with a light drizzle of olive oil, and a sprinkle of salt and pepper. I like to do this on a large, rimmed baking sheet (affiliate link) lined with parchment paper for easy clean-up. Bake until the asparagus is easily pierced through. Now's the time of year when I eat asparagus once or twice a week. To change things up from the usual, I dressed it with a modified gremolata—typically a mixture of citrus zest, minced garlic, herbs, and spices.

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