by Lindsay Weiss posted in Life & Home

So many nights, side dishes just don't happen for me. At the beginning of each week I buy a huge veggie tray and it often serves as the only complement to whatever our main dish might be. (And quite honestly, sometimes that main dish is rotisserie chicken straight from the store.)
I've been trying to do a better job of cooking a veggie with our meals because I've noticed my 3-year-old isn't eating enough veggies. And it's probably because he thinks all veggies come in a plastic tray with a side of ranch dip.
This asparagus was a huge hit in our house this week. Carter said it didn't taste all asparagus-y and three-year-old Cash...ate three big bites. Which may not sound like much to you, but was a friggin' breakthrough in my mind. Put this one on your menu next week. It's super simple and you won't be sorry!
Looking for more Sweets and Eats for the Whole Family" Find Lindsay at Sugar Mama.

1 pound asparagus

2 tablespoons olive oil

2 cloves garlic, minced

salt and pepper to taste

3 tablespoons grated parmesan

Juice of one lemon
Preheat oven to 400 degrees. On a baking sheet lined with foil (to keep the mess contained), arrange the asparagus in a single layer. Toss in the olive oil and sprinkle with minced garlic and salt and pepper.
Roast for 8-10 minutes or until the asparagus is crisp on the outside and tender in the center. Toss in the lemon juice and sprinkle with parmesan. Add more if desired. Serve immediately.
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