Parmesan Roasted Asparagus
Parmesan roasted asparagus is easily my favorite way to enjoy this vegetable. Roasting it in the oven is simply delicious. I feel the same way about cauliflower as well.
This is such a great recipe, because it gets people out of the funk of, oh, it’s asparagus!’ You know where you suggest it, and everybody wrinkles up their nose at even the thought? Yeah, even Nathan, my husband, does that to me.
This is one of those recipes that even he was willing to try. I swear, putting garlic and parmesan cheese on anything will encourage him to try it. He may be a small child in his head, I haven’t quite decided yet.
One of my favorite things about this dish is the simplicity of it. It’s super easy to make, a cookie sheet and some foil can be used for cooking, making cleanup is a breeze. That is a big thing in my book. It’s a fast dish too, requiring very little prep and less than 10 minutes of actual cooking time.
1 bunch of asparagus (trim the woody end pieces off)
½ teaspoon garlic salt
Lemon juice, to taste
2 tablespoons olive oil
Fresh rosemary, to taste (roughly 10-iish pieces)
Preheat the oven to 425 degrees
Cover a cookie sheet with foil
After trimming the end pieces off the asparagus and rinsing it, I lay them out on a paper towel to dry, then put it on the cookie sheet. Once laid out, I sprinkle garlic salt, lemon juice, oil, and rosemary, and toss until nice and coated in all of these delicious seasonings.
My favorite part about this recipe is the lemon juice. Because it is a bright pop of acidity and freshness. Lemon brings out the flavor of the asparagus.
Once it is coated in everything, I lay it out flat and fairly close together. It should all fit in a single line on the cookie sheet. Then I sprinkled with parmesan cheese. I didn’t list any specific amount on here, because that is really a matter of preference.
Some people like it just to give it that extra flavor and texture. Some like copious amounts so it has that ooey-gooey (a very technical term) cheesy stringy quality to it. Or, anything in between. Play with the amount of cheese you use for the desired texture you’re looking for.
Bake for 8 minutes and serve immediately.
This goes great with a chicken dish, because it provides a beautiful color contrast. You can also do a parmesan mashed potato with it. Which makes all of these ingredients do a double duty, while tying it all together as well. I personally think this is such a fun recipe, going a little outside the box, but still using some pretty typical yet wonderful ingredients.
Nathan was willing to try this dish when I made it and actually liked it. He still doesn’t ask for it, and won’t suggest it on his own accord. But, he was willing to try it and enjoyed it. I always say, putting a little olive oil and parmesan cheese on something will always make it better. Or, just make my husband eat it.
Make this a kid-friendly recipe!
This could also be an excellent way to introduce kids to asparagus because of the cheese as well. Sometimes I feel like Nathan is an overgrown 5 year old, so if I can get him to eat it, I know it is a great method to use on actual children.
Another option for a more melty texture is to use mozzarella cheese. If you’re looking for a crispy texture on the cheese, turn the oven on to broil for a couple of minutes at the end, until the cheese turns golden brown.
There are several ways to go with this recipe, and that is what makes it fun! I’ve experimented with this one a few times to get the different cheese textures I just talked about.
What is your favorite way to prepare asparagus? Have you tried this parmesan roasted asparagus recipe? Let me know in the comments! Check out my other side dish recipes!