Oven Roasted and Steamed Asparagus

Oven Roasted Asparagus
1 bunch thin asparagus spears, trimmed
3 tablespoons olive oil
1 1/2 tablespoons grated Parmesan cheese (optional)
1 clove garlic, minced (optional)
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 tablespoon lemon juice (optional)

Preheat an oven to 425 degrees F (220 degrees C).

Place the asparagus into a mixing bowl, and drizzle with the olive oil.

Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper.

Arrange the asparagus onto a baking sheet in a single layer.

Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness.

Sprinkle with lemon juice just before serving.

Also, 400 degrees F for 20 minutes
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Steamed Asparagus
1 bunch asparagus spears
1 teaspoon butter
1/4 teaspoon salt
3 cups water


Place water in the bottom half of a steamer pan set. Add salt and butter, and bring to a boil.

Trim the dry ends off of the asparagus. If the spears are thick, peel them lightly with a vegetable peeler. 

Place them in the top half of the steamer pan set. Steam for 5 to 10 minutes depending on the thickness of the asparagus, or until asparagus is tender.