Roasted Asparagus With Lemon Pepper and Parmesan Cheese

I love asparagus, my husband loves asparagus, my daughter and grandkids love asparagus; therefore I am always experimenting with ways to prepare it.  First of all, asparagus is one of those veggies that let me keep my 1 gram of protein for every 10 calories rule in place.  Second it is tasty, low in calories, and easy to prepare.  The first time I made this my husband oohed and ahhed, and said I had to share it with the weight loss surgery community, so here it is.  You can reduce the amount you use since this recipe is 6 Lap Band size portions.

Ingredients:

• 16 ounces fresh asparagus tips (weight is after snipping off the ends and keeping the tender tips)
• Trader Joe’s Lemon Pepper Seasoning
• 4 Tablespoons of shredded parmesan cheese
• Olive oil spray (I use my Misto filled with olive oil, or Pam makes an olive oil spray as does Trader Joe’s)
• 13 x 9 x 2 pan (I used a foil pan because it was convenient, and I had it!)

Directions:

1. Wash the asparagus and trim to the tender tips and set aside
2. Spray the bottom of the roasting pan with olive oil spray
3. Place the asparagus in the pan, spreading out as much as possible
4. Spray the surface of the asparagus with olive oil spray
5. Grind some of the lemon pepper and distribute it over the asparagus
6. Toss gently to expose the bottom layer
7. Repeat the spray and the lemon pepper steps
8. Distribute the parmesan cheese evenly over the asparagus
9. Place in pre-heated 300 degree oven (I do it at low temperature so I don’t burn the cheese or the tender asparagus tips) and bake until asparagus is soft enough for you to enjoy, but still has a little crisp to it.

10. Serve hot

Nutrition:  Makes6 servings, each with approximately

• 29 calories and
• 2.9 grams protein