Ingredients
1 1/2
lb fresh asparagus
2
tablespoons olive or vegetable oil
1/2
teaspoon seasoned salt
1/2
teaspoon garlic pepper blend
1/2
teaspoon dried oregano leaves
2
tablespoons shredded Parmesan cheese
Preparation
Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. Wash asparagus; break off tough ends where stalks snap easily. If desired, peel stems of spears.
In shallow bowl, mix remaining ingredients except cheese; toss with asparagus to coat. Spread in pan.
Roast uncovered 10 minutes. Sprinkle with cheese; toss to coat. Roast uncovered 5 to 8 minutes longer or until asparagus is crisp-tender.
