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Roasted Asparagus with Parmesan

Chris and I love roasted fresh vegetables. Cauliflower, Brussels sprouts and potatoes are among the ones we enjoy with frequency, but asparagus is probably our favorite choice, with or without grated cheese.

Roasted Asparagus with Parmesan

The Basics:

  • 1 pound fresh asparagus
  • Salt
  • Extra virgin olive oil
  • Freshly grated Parmesan cheese **, about 1/8 cup
Roasted Asparagus with Parmesan

Roasted Asparagus with Parmesan

Snap off ends of asparagus where they break easily.

Rinse asparagus in colander. Allow to air dry or blot with paper towels.

Preheat oven to 375 degrees. *

Arrange asparagus in a baking dish. I like a cast iron gratin dish the best for this recipe, but any baking dish will do. The stalks can overlap a bit, but don’t pile them high.

Coat asparagus with olive oil. (You don’t need any excess in the bottom of the dish.)

Salt and turn until oil and salt are evenly distributed.

Sprinkle liberally with cheese.

Roast 15 to 17 minutes until tender. Especially thin asparagus might be done sooner.

* You can go as high as 425 degrees, but begin checking for doneness at 10 minutes.

** Freshly grated cheese definitely imparts a richer flavor than the pre-grated kind, which is also acceptable in this recipe.

Taste alert: Try this with our homemade baked manicotti for an excellent pairing.

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