Parmesan Asparagus Parmesan is the quickest and most delicious asparagus ever! 
Roasted Asparagus Parmesan is one of my favorite “green” recipes and it is in honor of of St. Patrick’s Day.
Truth be told, I am not a big fan of St. Patrick’s Day. In fact I have even been known to NOT wear green on St. Patrick’s Day – even though it is my favorite color!
Growing up I was NOT a fan of green foods. In fact, the only green food I ate was green beans – out of a can!
As I have gotten older my green food repertoire has definitely expanded. We have a rule at our dinner table that there must be at least one green food on your plate! Today’s green recipe is for asparagus – one of my favorite vegetables. I love it because it is so easy to prepare. It can be ready to go in less than fifteen minutes!
I am a little picky about my asparagus – it has to be thin. I do not like the big, thick, woody stalks. I have tried lots of different asparagus recipes but I always come back to this one.
All you need is a cookie sheet, some olive oil, salt and pepper and a little or a lot of Parmesan cheese.
The cooking time will vary a bit depending on how thick your asparagus is. I love mine on the thinner side so it can be done in as little as five minutes. I also don’t like my asparagus too soft.
Some of my other favorite green vegetables:
My favorite kitchen items I used to make this Roasted Asparagus Parmesan:
SHEET PAN – I have at least six of these in my kitchen. I use them everyday. The 13 x 18 size is perfect and I use them for everything!
REDMOND REAL SALT – this is my favorite, daily use salt. It’s unrefined, unprocessed, just the way nature made it!
For all of my other favorite kitchen products and tools visit my Amazon Store.
Roasted Asparagus Parmesan Recipe
Roasted Asparagus Parmesan
Ingredients
- Asparagus
- Olive oil
- Kosher Salt
- Ground Pepper
- Parmesan Cheese
Instructions
- Cut off an inch or so from the bottom of the stalks
- Lay in a single layer on a cookie sheet
- Drizzle with olive oil and sprinkle with kosher salt and fresh ground pepper.
- Roast in a 400 degree oven for about 10 minutes
- Sprinkle with freshly grated Parmesan cheese and return to oven for a minute so that cheese melts.
- Place on a pretty plate and serve
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Cindy
March 12, 2009 at 5:23 amI just did asparagus with kosher salt and pepper, never thought of parmesan, I’m trying that tonight!
Esther Beattie
February 28, 2012 at 9:36 amWeight Watchers
Asparagus
Wash & cut asparagus, season with Nature Seasoning, Beat egg whites until stiff, dip asparagus in egg white, coat asparagus with Italian style bread crumbs, Bake in 400 degree oven for 10 mins. turn over bake until brown . Just want them crispy.
Meg
March 12, 2009 at 5:36 amLove it.. my fav way also.
I originally got my asparagus recipe out of the South Beach Diet Book (minus the cheese). A friend told me how AWESOME the roasted veggies were.. and I thought, it’s asparagus..how awesome can it be?
Well, I was wrong, they are that AWESOME!
The Cheese makes it even more so!!
Karen
March 12, 2009 at 6:08 amHere’s a recipe we enjoy from “Eating for Excellence,” Sheri Rose Shepherd
Italian Asparagus
1 lb asparagus
3 TBSP olive oil
6 large mushrooms, sliced
1/3 c. roasted red pepper, julienned
2 cloves garlic, minced
3 TBSP red wine vinegar
1 TBSP honey
Sea salt and pepper to taste
Blanch asparagus for 3 to 5 mins, then drain. Place 1 TBSP olive oil in a small skillet and place over medium high heat. Saute mushrooms, red pepper and garlic until just tender Add to asparagus.
In a small bowl, combine 2 TBSP olive oil, 3 TBSP red wine vinegar and 1 TBSP honey. Whisk together, then pour over asparagus mixture and toss thoroughly. Add sea salt and pepper to taste. Serve @ room temperature or chill one hour before serving.
Thanks for always sharing great recipes!
Tamara Reber
March 12, 2009 at 6:12 amThanks Leigh Anne and Karen too for sharing recipes with asparagus–one of my favorites. We knew the asparagus was on (we lived out in the country) when the city folk were out on our ditch banks picking the asparagus. Both of these are in my “to try” file.
Snow White
March 12, 2009 at 6:31 amI love asparagus! We do ours as a side dish just like yours, except we swap garlic powder and basil in for the cheese. My blog also has quite a few pasta-based dishes where we enjoy asparagus.
Rebecca
March 12, 2009 at 6:53 amYou must be psychic. I just bought asparagus and was looking around for a recipe exactly like this with the Parmesan. I’ve had it before but didn’t save the recipe. I’m so glad you shared this! It’s a keeper.
Danielle
March 12, 2009 at 6:54 amYummy! I love roasted asparagus. My recipe is slightly different. It adds my favorite ingredient, garlic.
basic roasted Asparagus
1 pound asparagus
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon kosher salt
1/2 teaspoon bottled minced garlic
1/4 teaspoon freshly ground black pepper
Preheat oven to 425°.
Snap off tough ends of asparagus. Place in a jelly-roll pan. Drizzle with olive oil and vinegar; sprinkle with salt, garlic, and pepper, tossing to coat. Bake at 425° for 10 minutes, turning once. I usually top with parmesean.
Bonnie
March 12, 2009 at 7:19 amLove the roasted veggies: i tend to chop asparagus, potatoes, carrots, bell peppers and roast them all together (or grill them YUM!) and then top with parm. cheese.
Another fave: Roast the aspargus as you normally would but drizzle with a garlic-balsamic vinegar dressing
Courtney
March 12, 2009 at 7:54 amthis is my favorite, I make it the exact same way other than adding a squeeze of fresh lemon!! Best vegetable ever!
my husband is the same way about st pattys day and I love it, guess it is the Irish in me!
Tina
March 12, 2009 at 8:10 amThat looks DELICIOUS!!!
Michelle Wilkes
March 12, 2009 at 11:36 amYou are so good to me! I needed a new recipe I could eat on my diet.
Thanks, I’ll be eating it tonight while the kids eat pizza.
Taryn
March 12, 2009 at 12:15 pmI love asparagus. I just like to eat it anyway possible- except pickled. I am not a fan of pickled asparagus.
Melanie
March 12, 2009 at 12:26 pmThis looks great! I have a big bag of asparagus from Costco–so I will definetly give this one a try. My favorite asparagus recipe is one my sister shared on our recipe blog sisterscafe.blogspot.com It is roasted and then drizzled with a butter/balsamic/soy sauce. IT si amazing!! MMM Thanks for sharing your favorite!
Kara
March 16, 2009 at 2:46 pmI must admit that I’ve never made asparagus for my family. The first time I tasted it (years ago) it was tough and stringy, so I’ve never had it again.
This looks so yummy though, I think I need to give it a second chance. Now that I know to pick the thin stalks, it should be much better-thanks for the tip.
Joni
March 20, 2009 at 3:15 amThanks Leigh Anne! Asparagus is one of few veggies I like, but I’ve only had it at restaurants or other people’s houses because I never knew how to cook it…you know..standing it up in a special pot?? This is a fabulous receipe and I am so excited to try it and have one vegetable in my life that I enjoy!
TidyMom
April 24, 2009 at 7:50 amOooooh, I’m going to try this – I’m a veggie lover, but most of my family is not. So I’ve never made asparagus. I had them at a baby shower YEARS ago and LOVED them (I think that’s the only time I’ve even eaten them)
This looks simple and delicious!!
Thanks!
TidyMom
Zupan's Markets
March 11, 2010 at 11:26 amWe just tried a version of this recipe, except with fresh green beans. It was DELISH!!
Shelli
March 17, 2010 at 4:45 pmI linked today as part of my St. Patty’s Day Dinner! Thank you for this delicious recipe. My family loves it!
Rhonda
March 16, 2011 at 6:58 pmWe have been using Ina Garten’s asparagus recipe for a while too. LOVE it and this is as easy as it comes. Thanks for sharing your menu.