Imagine transforming a simple vegetable into a restaurant-worthy side dish that will have everyone at your table begging for seconds. This Roasted Asparagus with Parmesan recipe is not just another boring vegetable preparation – it's a culinary magic trick that turns tender asparagus into crispy, golden-edged delights topped with nutty, melted Parmesan cheese. Whether you're a kitchen novice or a seasoned home chef, this foolproof recipe will elevate your cooking game and impress even the pickiest eaters.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 pound asparagus, trimmed
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat the oven to 425°F (220°C). This high temperature will help achieve a perfect roasted texture with crisp edges.
- Prepare the asparagus by washing thoroughly under cool running water. Gently pat dry with clean kitchen towels to remove excess moisture.
- Trim the woody ends of the asparagus spears by holding each spear and bending it gently until it naturally breaks at the point where the tough stem meets the tender portion.
- Place the trimmed asparagus on a large rimmed baking sheet, arranging them in a single layer to ensure even roasting.
- Drizzle the olive oil evenly over the asparagus, then use your hands to toss and coat each spear completely, ensuring uniform oil coverage.
- Season generously with salt and freshly ground black pepper, distributing the seasoning evenly across the asparagus.
- Spread the asparagus out again to maintain a single layer, which prevents steaming and promotes proper roasting.
- Roast in the preheated oven for 12-15 minutes, shaking the pan halfway through to ensure even browning.
- Remove from the oven when asparagus is tender and the tips are slightly crispy and golden brown.
- Immediately sprinkle the grated Parmesan cheese over the hot asparagus, allowing the residual heat to slightly melt the cheese.
- Transfer to a serving platter and serve immediately while hot and crisp.
Tips
- Choose Fresh Asparagus: Look for bright green, firm spears with tight, compact tips. Avoid limp or discolored stalks.
- Proper Trimming Technique: Always snap or cut off the woody bottom ends. This ensures you're only serving the most tender part of the asparagus.
- Don't Overcrowd the Pan: Use a large baking sheet and spread asparagus in a single layer. Overcrowding leads to steaming instead of roasting.
- High Heat is Key: The 425°F temperature creates those desirable crispy edges and caramelized spots.
- Olive Oil Matters: Use a good quality extra virgin olive oil for the best flavor and even coating.
- Cheese Application Trick: Sprinkle Parmesan immediately after roasting so it slightly melts from the residual heat.
- Serve Immediately: Roasted asparagus is best enjoyed hot and crisp, right after cooking.Pro Tip: For extra flavor, consider adding a squeeze of fresh lemon juice or a sprinkle of garlic powder before roasting!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 6g
Protein: 10g
Fat: 7g
Saturated Fat: 3g
Cholesterol: 15mg
