Name: Roasted Asparagus with Parmesan
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Ingredients: olive oil cooking spray; 1 pound fresh asparagus, tough ends trimmed; ¼ cup shredded Parmesan cheese; 1 teaspoon sea salt; ¼ teaspoon garlic powder, or to taste

Asparagus is a yummy vegetable you can use for a side dish or appetizer.

Roasted Asparagus with Parmesan

olive oil cooking spray

asparagus,

Parmesan cheese

sea salt

garlic powder,

Preheat oven to 400 degrees F (200 degrees C).


Spray the inside of a 9x13 casserole dish with olive oil cooking spray. Place asparagus in the dish and lightly spray spears with cooking spray.


Sprinkle asparagus with Parmesan cheese, sea salt, and garlic powder.


Roast in preheated oven until fork easily punctures thickest part of stem, about 12 minutes.


What isn't to love!  Adjust cooking time for the size of your Asparagus.  About 10 minutes was good for mine.  Enjoy!

These are delicious; you can really make people fight over asparagus! Roasted asparagus is one of my all time favorites.  But the flavor is greatly enhanced by allowing the stalks to caramelize in a hot oven.  So I crank the oven to 550 degrees or I use the grill outside. It may seem excessive, but trust me, you want to try this variation.  Use a rimmed baking sheet. (Never use a glass casserole above 425 degrees).  Buy stalks no thicker than a number two pencil.  Trim off the bottom ~third of the stalk so you're left with only the tender end.  Forget garlic - it will burn.  Toss the room temperature stalks in some (~1/8 cup) olive oil, kosher salt, pepper and a bit of some freshly ground nutmeg.  Nutmeg is one of those secret ingredients that disappears into the food but points-up the flavor of the vegetable. (Try it on spinach, too) NOTE: lay the asparagus side-by-side on the pan in a single layer or they will create steam and not caramelize. Right before dinner, put them in the oven. In 6 or 7 minutes they'll be slightly crispy. You will make some smoke so you'll need the kitchen exhaust fan on high.  Parmigiano Reggiano is optional.  I use a rasp to create a snowy texture, and then sprinkle it as soon as they come out of the oven. It melts instantly. But it's almost like 'Gilding the Lilly' because caramelized asparagus has plenty of flavor as-is.

I used olive oil rather than the cooking spray and set my oven timer for 10 minutes - when it came out of the oven I was discouraged. Uh-oh, I thought.  Hubs will never go for this shriveled up, dried-up looking asparagus, so I sliced him up a tomato as a back-up.  Truth be told, I didn't think it would work for me either. But surprise, surprise, it was delicious! Roasting it with the Parmesan rather than sprinkling it on afterward is what made this so interesting and different. Still, next time I'd start off setting that timer for a few minutes less.

A wonderful side dish that is simple to make. In a separate nonstick pan, sautéed 1/3 cup pine nuts until golden, about 4 minutes. Used them to garnish the roasted asparagus along with a touch of freshly squeezed lemon juice.

delicious and this is coming from someone who thought she hated asparagus

I spent the first 72 years of my life not wanting to even try asparagus, now I want to shoot myself for not trying it sooner. Thanks Diane, it was delicious

This is a really simple and easy dish to make. If you have a small convection oven like I do you can just make it in there instead. I basically just folded aluminum foil into a small version of a casserole dish because I didn't feel like washing anything oiled the foil with olive oil and washed the asparagus before seasoning it. Takes about 10-12 minutes depending on how crunchy you want it. WARNING: make sure that the top head of the spear is well oiled or else it will turn out feeling like a bristle and scratchy.

good quick and easy but nothing over-the-top. maybe some thyme?

roasted asparagus with parmesan

Prep Time: 5 minutes

Cook Time: 15 minutes

Total: 20 minutes

Servings: 4

Cost: $4.03 /serving

Author : Diane

Ingredients

Instructions

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