Roasted Asparagus Parmesan (Printable)
Tender asparagus roasted with olive oil, salt, pepper, and finished with melted Parmesan cheese.
# What You'll Need:
→ Vegetables
01 - 1 pound fresh asparagus, trimmed
→ Oils & Seasonings
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
→ Cheese
05 - 1/3 cup freshly grated Parmesan cheese
→ Optional Garnish
06 - 1 tablespoon chopped fresh parsley
07 - 1 lemon, cut into wedges
# How-To Steps:
01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - Arrange asparagus in a single layer on the baking sheet.
03 - Drizzle olive oil over asparagus, season with salt and pepper, then toss gently to coat evenly.
04 - Roast for 12 to 15 minutes until tender and slightly golden.
05 - Remove from oven, sprinkle Parmesan cheese on top, and return to oven for 1 to 2 minutes until cheese melts.
06 - Transfer to serving plate, garnish with parsley, and offer lemon wedges as desired.
# Expert Advice:
01 -
- It takes fifteen minutes from oven to table, making weeknight dinners actually happen.
- The cheese melts into a salty crust that tastes infinitely more elegant than the effort suggests.
- You only need five ingredients if you skip the garnish, so there's barely any cleanup.
02 -
- Asparagus releases water as it cooks, so don't crowd the pan or you'll steam it instead of roasting it—one layer only, with some breathing room.
- Add the cheese in the last minute because high heat makes Parmesan bitter if it browns too dark; you want it melted and nutty, not burnt.
03 -
- If your asparagus spears are thick and woody at the base, peel them with a vegetable peeler before roasting—you get tender stalks all the way through.
- Don't add the cheese too early or it'll burn; the final minute in the oven is the perfect window to let it melt and cling to the hot spears.