Description
Fresh asparagus roasted with olive oil, garlic, and parmesan until the spears are tender and the edges turn crispy and golden. It comes together in about 20 minutes and goes with just about any main.
Ingredients
- 1 lb asparagus, trimmed
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup grated Parmesan cheese
- Lemon wedges, to garnish
- Fresh parsley, to garnish
Instructions
- Preheat the Oven to 400°F and line a baking sheet with parchment paper or aluminum foil.
- Wash and trim the woody ends of the asparagus.
- Pat the spears dry, then toss with olive oil, minced garlic, salt, and black pepper until evenly coated.
- Spread the asparagus in a single layer on the prepared baking sheet.
- Roast for 12 to 15 minutes. Sprinkle with grated Parmesan during the last 4 to 5 minutes, until the spears are tender and the edges crispy.
- Garnish with fresh parsley and a squeeze of lemon juice. Serve warm.
Notes
For crisp-tender spears: Keep them in a single layer with space between. Crowding traps steam and turns them soggy.
Parmesan timing: Add it for the last 4 to 5 minutes so it crisps instead of burning.
Spear thickness: Thin spears can be done in about 10 minutes; thick spears need 15 or more.
Use fresh parmesan: Freshly grated melts and crisps better than pre-shredded.
Storage: Store airtight in the fridge up to 3 days. Reheat in a 350°F oven to keep some crispness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Oven
- Cuisine: American