Asparagus and Carrots Parmesan

Asparagus lend itself to truthful galore preparations, it is hard to take conscionable one, but similar artichokes, it is indispensable for Easter dinner. This is simply a classical rootlike mentation from the Emilia-Romagna region: baking them with food and grated Parmigiano-Reggiano cheese. This cooking method tin beryllium applied to galore antithetic vegetables, specified arsenic zucchini, wintertime squash, fennel, cauliflower, mushrooms and broccoli.

The vegetables tin beryllium prepared up of time, past simply heated done for astir 15 minutes earlier serving. The vegetables portion up the food spirit and the food forms a light, savory crust. To marque the crockery much colorful, alternate the asparagus with agleam carrot spears, a bully combination.

Adapted from Michele Scicolone, writer of "A Fresh Taste of Italy" (Broadway Books, 1997).

Ingredients

Nutritional Facts

Per serving

• Calories

  93

• Fat

  5 g

• Saturated Fat

  3 g

• Carbohydrates

  7 g

• Sodium

  172 mg

• Cholesterol

  13 mg

• Protein

  5 g

• Fiber

  2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from Michele Scicolone, writer of "A Fresh Taste of Italy" (Broadway Books, 1997).

Published March 12, 2026