Roasted Asparagus Parmesan is the quickest and most delicious asparagus ever! It will quickly become your favorite green vegetable.
We are big asparagus fans at our house and love fixing it all different ways. This Grilled Asparagus is so easy to make on the outdoor grill. The addition of red pepper to this Red Pepper Asparagus is delicious. And Phyllo Wrapped Asparagus makes the perfect appetizer.
As a child I was not a fan of green food and in fact I think the only thing green I would eat were green beans out of a can. When I had children I wanted to encourage them to eat more green foods than I did so we had a rule that there always needed to be something green on their plate. They had to at least take one bite of the green food. I think a lot of green food ended up wrapped up in their napkin!
Quick and Easy Side Dish
There are a lot of things to love about this recipe. It’s easy, quick and delicious and it can be ready to go in less than fifteen minutes!
I am proud to say though that all of my children love asparagus and my grand kids too. They especially love picking it up with their hands and eating it! Even though I love asparagus I am a little picky about my asparagus. I like my asparagus thin, none of that fat, woody stuff!!
I have tried lots of different asparagus recipes but I always come back to this one for Roasted Parmesan Asparagus.
How to Make Parmesan Roasted Asparagus
- Trim your Asparagus. I cut off the bottom inch or so to get rid of the white, woody part of the asparagus.
- Place asparagus in a single layer on a baking sheet.
- Drizzle with olive oil and roll asparagus to coat lightly with oil.
- Sprinkle with salt and pepper.
- Cook in a 400 degree F oven. The cooking time will vary a bit depending on how thick your asparagus is. Thinner asparagus will only take about five minutes. You want it to be fork tender, not too soft.
- Sprinkle with Parmesan cheese and return to oven for a minute or so to melt the cheese.
Some of my other favorite green vegetables:
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Roasted Asparagus Parmesan Recipe
Originally posted March 12, 2009
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