2 tsp (10ml) finely chopped fresh parsley
2 tsp (10 ml) grated Parmesan cheese
¼ tsp (1 ml) grated lemon rind
¾ lb(s) (350 g) asparagus, trimmed
2 large shallots, cut into thin wedges or 1/3 cup thinly sliced onion
1 Tbsp Becel® Buttery Taste margarine, melted
1. Preheat oven to 425°F (220°C).Combine parsley, cheese and lemon peel in small bowl; set aside. Toss asparagus, shallots and Becel® Buttery Taste margarine in 13 x 9-inchroasting pan. Roast 15 minutes or until tender.
2. Arrange asparagus mixture on serving platter, then top with cheese mixture. Season with freshly ground black pepper if desired.