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
Roasted Asparagus Parmesan
Ingredients
- 1/2 lb. Asparagus
- 1 Tbsp Olive oil
- Kosher Salt
- Ground Pepper
- 4 Tbsp Parmesan Cheese grated
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 5-10 minutes, depending on size of asparagus. Cook until just fork tender.
- 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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Originally posted March 12, 2009
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We 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.
I linked today as part of my St. Patty’s Day Dinner! Thank you for this delicious recipe. My family loves it!
We just tried a version of this recipe, except with fresh green beans. It was DELISH!!
Oooooh, 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
Thanks 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!
I 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.
This 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!
I love asparagus. I just like to eat it anyway possible- except pickled. I am not a fan of pickled asparagus.
You 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.
That looks DELICIOUS!!!
this 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!
Love 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
Yummy! 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.
You 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.
I 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.
Thanks 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.
Here’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!
Love 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!!
I just did asparagus with kosher salt and pepper, never thought of parmesan, I’m trying that tonight!
Weight 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.