Name: Roasted Asparagus With Parmesan
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 1 1/2 lbs asparagus; 1 tablespoon olive oil; coarse salt; ground pepper; 1/4 cup parmesan cheese, finely grated

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Recipe by mersaydees

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Roasted Asparagus With Parmesan created by Swirling F.

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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.

Ready In:: 20mins
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ingredients

1 ¹⁄₂ lbs asparagus
1 tablespoon olive oil
coarse salt
ground pepper
¹⁄₄ cup parmesan cheese, finely grated

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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RECIPE MADE WITH LOVE BY

@mersaydees

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@mersaydees

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"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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review by dragonpawz

4/3/2021

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.

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tweak by Joseph G.

4/15/2019

Do you accept EBT yet?

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review by whtbxrmom

5/25/2018

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.

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review by Hermswok

4/26/2018

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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review by Ashley B.

4/2/2018

I don't normally love asparagus, but these turned out amazing. The parmesan and olive oil flavor was incredible but subtle enough not to overwhelm the vegetables.

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