Roasted Asparagus With Parmesan

"This has to be the quickest and simplest recipe for asparagus that I've ever tried. The asparagus comes out tender crisp just the way I think it should be! From Martha Stewart Living's Everyday Food magazine, June 2004 issue."
 
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photo by Swirling F. photo by Swirling F.
photo by Swirling F.
photo by The Flying Chef photo by The Flying Chef
photo by Swirling F. photo by Swirling F.
photo by Swirling F. photo by Swirling F.
photo by LifeIsGood photo by LifeIsGood
Ready In:
20mins
Ingredients:
5
Serves:
4
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ingredients

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directions

  • Preheat oven to 450 degrees F.
  • Trim and/or peel tough ends from asparagus.
  • On a rimmed baking sheet, toss asparagus with olive oil.
  • Season with salt and pepper.
  • Arrange asparagus in an even layer on the baking sheet.
  • Sprinkle with Parmesan cheese.
  • Roast in the oven until asparagus is tender and cheese has melted, about 10 to 15 minutes.
  • Serve immediately.

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Reviews

  1. I love oven roasted asparagus however; this is the first time I have added Parmesan cheese to it. What a tasty addition! I must admit I combined this recipe with one for oven roasted broccoli (as a way to cut costs since asparagus is over $5.00 here). since the broccoli recipe called for garlic, I used a garlic infused olive oil. I also also sprinkled the vegetables with some red pepper flakes before roasting. I also cut the roasting time back just a pinch...12 minutes gave us perfect tender-crisp veggies! I will definitely be making this again; using asparagus only when it is in peek season and the cost is down. Made and reviewed for the 56th AUS/NZ Recipe Swap.
     
  2. What can I say that hasn't been said except yummy! I love the parmesan touch at the end. It gave it a unique flavor that we loved.
     
  3. My asparagus spears were pretty slender. Some were over cooked but the flavor was good. Cook time would probably be perfect for thicker spears. Next time I will keep a closer eye on it.
     
  4. This recipe was so easy to make. I kept an eye on asparagus because we like the smaller stalks and were cooked perfectly. Yummy quick and will make again.
     
  5. I made this pan roasted instead of oven baked. Used long thin asparagus, just a few tablespoons of olive oil, and kept the flame medium-low with the cover on.
     
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Tweaks

  1. Do you accept EBT yet?
     

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