Roasted Asparagus With Garlic And Parmesan Recipe

I can’t resist sharing my Roasted Asparagus with Garlic & Parmesan, a quick and delicious combo that always gets people asking for more.

I never thought a side could be the showstopper, but this Roasted Asparagus pulls it off. I love the bright snap of asparagus and how Parmesan melts into little savory flakes that make you pause.

Its the kind of thing I save when browsing Easy Vegetable Recipes because its quick yet oddly sophisticated, the dish that makes guests ask whats different tonight. Its not trying too hard, but something about it keeps people sneaking bites before dinner.

If youre into Yummy Vegetable Recipes you should try this with an open mind, because it always surprises me.

Ingredients

• Asparagus: Crunchy, fiber rich vegetable, full of vitamin K and folate, kinda grassy.
• Olive oil: Healthy monounsaturated fats, helps carry flavors, gives a silky roasted mouthfeel, yum.
• Garlic: Sharp, pungent, adds savory depth, contains immune boosting compounds, not sweet though.
• Parmesan: Nutty, salty, protein and calcium rich, melts a bit, gives umami, kinda addictive.
• Lemon: Bright acidic tang, adds refreshing zip, balances richness, don’t overdo or it’ll sting.
• Red pepper flakes: Tiny heat bombs, a pinch wakes flavors, makes dish mildly spicy, optional but fun.
• Salt and pepper: Salt enhances natural flavors, pepper adds bite, use kosher salt for better control.

Ingredient Quantities

• 1 lb (450 g) fresh asparagus, woody ends trimmed
• 2 tablespoons extra virgin olive oil
• 3 cloves garlic, minced
• 1/3 cup freshly grated Parmesan cheese, packed
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1 lemon, optional
• Pinch of red pepper flakes, optional

How to Make this

1. Preheat oven to 425 F (220 C). Line a rimmed baking sheet with parchment or foil so cleanup is easy.

2. Trim woody ends off the asparagus by bending each spear near the base until it snaps, or cut about 1 to 1 1/2 inches off the bottom. Pat the spears dry with paper towels so they roast not steam.

3. Toss asparagus in a shallow bowl with 2 tablespoons extra virgin olive oil, the minced garlic, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper until evenly coated.

4. Spread the spears in a single layer on the prepared pan, not piled on top of each other. Dont overcrowd the pan or theyll steam instead of getting that nice char.

5. Roast in the preheated oven until tender and lightly browned, about 10 to 15 minutes depending on thickness. Turn or shake the pan once halfway through for even browning.

6. With about 2 to 3 minutes left, sprinkle the 1/3 cup freshly grated Parmesan evenly over the asparagus so it melts and gets a bit golden. If you want extra crispiness, move the pan under the broiler for 30 to 60 seconds but watch it closely so the cheese doesnt burn.

7. Remove from oven, squeeze a little fresh lemon juice over the spears and add a pinch of red pepper flakes if you like a kick. Taste and adjust salt and pepper as needed.

8. Serve immediately with any extra grated Parmesan on the side. Leftovers reheat fine but are best eaten the same day.

Equipment Needed

1. Rimmed baking sheet, big enough so the spears arent crowded
2. Parchment paper or aluminum foil for easy cleanup
3. Cutting board
4. Sharp chef knife for trimming ends and mincing garlic
5. Shallow mixing bowl to toss asparagus with oil and seasonings
6. Tongs or a spatula to spread and turn the spears evenly
7. Microplane or fine grater for fresh Parmesan
8. Measuring spoons and a 1/3 cup measure (or small measuring cup)
9. Paper towels to dry the spears and oven mitts for handling the hot pan

FAQ

Roasted Asparagus With Garlic And Parmesan Recipe Substitutions and Variations

• Parmesan: Pecorino Romano (sharper and saltier, use a tad less), Asiago (milder, melts nicely), nutritional yeast (vegan option, about 2–3 tbsp for similar “cheesy” punch)
• Extra virgin olive oil: avocado oil (higher smoke point, same amount), melted unsalted butter (richer, brush on after roasting), grapeseed oil (neutral flavor)
• Garlic cloves: garlic powder (about 1/8 tsp per clove), minced shallot (milder, use 1 small), roasted garlic paste (sweeter, use a little more if you want the flavor to show)
• Red pepper flakes: cayenne (much hotter so use a pinch), Aleppo pepper (milder fruity heat, 1:1 swap), smoked paprika plus a pinch of black pepper (adds smokiness with gentle warmth)

Pro Tips

1. Preheat the baking sheet in the oven for a few minutes before you put the asparagus on it. A hot pan gives better browning and a little char, so they roast instead of just steaming. If you have a lot, use two pans so you dont crowd them.

2. Watch the garlic. Minced garlic can burn and turn bitter if it roasts the whole time, so either add minced garlic in the last 4 to 5 minutes, or toss in a couple whole smashed cloves at the start and take them out later. Garlic infused oil works great too if you want the flavor without the risk.

3. Make sure spears are more or less the same thickness so they cook evenly. Cut the thick ones lengthwise or group thin and thick spears on separate pans, because thick ones need more time and thin ones will overcook fast.

4. Add the Parmesan at the end and broil for just 30 to 60 seconds if you want it crisp, but stare at it the whole time or itll burn. Finish with a squeeze of lemon and adjust salt after roasting, that brightens everything up way more than adding lemon earlier.