Yields: one bundle of asparagus Prep Time: 10 minutes Total Time: 35 minutes
Super easy and delicious, this side dish is great for a quick family dinner or elegant enough to serve to guests. As a bonus, asparagus is a great source of fiber, folate, vitamins A, C and K.
1 bundle of asparagus
1 tablespoon olive oil
1/2 cup shredded Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper (optional)
1. Preheat oven to 425 degrees Fahrenheit and line a baking pan with parchment paper or a silicone baking mat.
2. Wash asparagus and cut trip last quarter of asparagus stem (often very tough, stringy and bitter). Usually if you take one asparagus in hand and bend it about a quarter of the way from the bottom, it will naturally snap. Use this guideline from this one to simply cut the rest of the asparagus at the same point.
3. Arrange the asparagus on the baking pan, drizzle with olive oil and mix to coat evenly. Sprinkle with salt, pepper and Parmesan cheese.
4. Bake at 425 degrees for about 25 minutes until asparagus is soft and cheese is melted.
This roasted Parmesan asparagus disappears like candy in our house! My youngest was eating asparagus by the stick before she had teeth, which always concerned me because of the stringy nature of these green sticks. I don’t know what it was about the tips, but she devours them, even without cheese!
What is really nice about this side dish is that is takes very little effort, yet is a crowd-pleaser. Roasting the asparagus maintains much of the nutritional benefits (as opposed to boiling), while also bringing out the natural flavors that make this vegetable such a favorite for holidays.
We have roasted the asparagus without the cheese, and instead with a little lemon juice and garlic, and that was a hit, too. Although, the Parmesan cheese rendition was the favorite. I mean, seriously, what wouldn’t be better with a little savory and crispy Parmesan cheese?
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