Roasted Asparagus with Parmesan (Printable version)
Tender asparagus spears roasted, finished with Parmesan and fresh parsley for a flavorful side.
# Ingredient List:
→ Vegetables
01 - 1 lb fresh asparagus, trimmed
→ Oils & Seasonings
02 - 2 tbsp olive oil
03 - 1/2 tsp sea salt
04 - 1/4 tsp freshly ground black pepper
→ Cheese
05 - 1/3 cup freshly grated Parmesan cheese
→ Optional Garnish
06 - 1 tbsp chopped fresh parsley
07 - 1 lemon, cut into wedges
# How to Make It:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Place asparagus spears in a single layer on the prepared baking sheet.
03 - Drizzle with olive oil, then sprinkle sea salt and black pepper. Toss gently until evenly coated.
04 - Roast in the oven for 12 to 15 minutes, until tender and lightly browned.
05 - Remove from oven, immediately sprinkle with Parmesan cheese, then return to oven for 1 to 2 minutes until cheese melts.
06 - Transfer to a serving plate. Garnish with parsley and serve with lemon wedges as desired.
# Expert Suggestions:
01 -
- Takes less than 30 minutes from fridge to table, so no stress on busy weeknights.
- The Parmesan gets crispy and caramelized, turning this simple side into something everyone asks about.
- Works with almost any main course and actually makes people feel like you tried.
02 -
- Don't crowd the pan—if your asparagus overlaps too much, it steams instead of roasts and you lose that golden, crispy edge.
- Add the Parmesan only at the very end; if it goes in during the main roast, it can burn and turn bitter instead of nutty and rich.
03 -
- Pat the asparagus dry before roasting—moisture is the enemy of crispiness, so a quick paper towel dab makes all the difference.
- If your oven runs cool, bump the temperature up to 450°F and start checking at the 12-minute mark so you don't end up with sad, pale asparagus.