Roasted Asparagus with Parmesan
User Reviews
5
Roasted Asparagus with Parmesan
Description
This recipe calls for trimming tough ends from one pound of asparagus and arranging the spears on a parchment-lined baking sheet. They are coated with olive oil, kosher salt, freshly ground black pepper, garlic powder, and half the Parmesan cheese. Roasting at 400°F for about 15 minutes softens the spears while retaining slight crispness. Additional Parmesan is sprinkled on before serving to add a rich, salty flavor.
The garlic powder’s fine texture helps distribute garlic flavor evenly, though fresh minced garlic may be used as an alternative. Asparagus size influences roasting time; thinner spears need less (around 10 minutes), while thicker ones may require additional roasting. Drying asparagus thoroughly before roasting prevents steaming and promotes browning.
This dish works well as a side to main courses or can be eaten cold as an antipasti. Leftovers keep for up to four days refrigerated and can be reheated gently or eaten cold. The nutty Parmesan and roasted asparagus make an appealing, quick vegetable preparation.
Ingredients
- 1 pound asparagus tough ends trimmed, fresh
- 1 tablespoon olive oil
- ½ teaspoon kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ¼ teaspoon black pepper freshly ground
- ¼ teaspoon garlic powder
- 2 tablespoons Parmesan Cheese grated, divided
Instructions
- Preheat the oven to 400°F. Line a large, rimmed baking sheet with high-heat-resistant parchment paper.
- Place the asparagus on the baking sheet in a single layer. After it's trimmed, you should be able to fit two rows of it into the pan.
- Drizzle the asparagus with the olive oil, then toss with your hands to coat. Sprinkle with kosher salt, black pepper, garlic powder, and half the parmesan.
- Bake until the asparagus is tender-crisp, for about 15 minutes.
- Sprinkle the asparagus with the remaining parmesan and serve.
Notes
- Use medium-sized asparagus spears for best roasting time and tenderness.
- Trim woody ends carefully, particularly on thick asparagus.
- Dry asparagus thoroughly after washing to avoid steaming in the oven.
- Adjust roasting time based on spear thickness: thin about 10 minutes, thick around 15 minutes or more until tender.
- Leftovers can be stored in an airtight container in the fridge for up to four days and enjoyed cold or reheated at low power.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 65 kcal
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 65kcal | 3% |
| Carbohydrates | 5g | 2% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 188mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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