Back at it with the roasted veggies! Last week, it was this Quick Roasted Cauliflower – this week it’s Parmesan Roasted Asparagus! This is the third recipe in my mini-series on quick + easy versatile recipes! Check out this caramel sauce or the roasted cauliflower to catch up on the series!
Roasted asparagus is so simple to make, so delicious, and SO healthy (hey – a little parmesan never hurt anybody!)
So – let’s learn how to turn those raw little green twigs into some yummy, parmesan-crusted roast green goodness!
Before you start, remember to cut off the thick ends at the bottom of the asparagus (which, I did forget to do as you can see in the photos above – oops!). Cut the asparagus in half, toss with olive oil, garlic, salt + pepper, and parmesan cheese and 12 minutes later, you’re done!
Why don’t we put parmesan on our veggies more often? Why don’t we BAKE parmesan more often? Oh my word, is it DELICIOUS! Give me a little of that baked, crispy, cheesy goodness with my veggies and I’ll happily eat them any day!
Just like with our roasted cauliflower, this is a super versatile recipe to have on hand. It can serve as a side to any main dish – salmon, chicken, pork chops – you name it! It can also become part of a salad bowl – really, you can use it however you want!
And don’t forget to get all those little crispy cheese bits off the pan – they’re SO tasty. Make sure to get every piece – even the ones that look burnt. They have the best flavor.
Who says healthy eating has to be complicated, difficult, or time-consuming? They have obviously not encountered this parmesan roasted asparagus.
If you’re like me – and I have a hunch you are – you might wanna top this off with an extra sprinkle of parmesan – YUM!
Stay tuned – I have a few more recipes in the works for this mini series! (Hint – the next one involves chocolate!)
Did you make this recipe? Snap a photo + leave a comment!
Parmesan Roasted Asparagus
- 1 bunch of asparagus
- 2-3 TBS olive oil
- 2 tsp minced garlic
- 1/4 cup parmesan cheese
- Preheat oven to 425 degrees. Cut the thick bottoms off of the asparagus (this part is usually white). Cut the asparagus in half.
- Pour the olive oil onto a baking sheet. Add the asparagus, salt, pepper, and garlic. Toss to combine
- Sprinkle the parmesan over the top of the asparagus (use more or less, depending on how much you like cheese!)
- Roast for 12-15 minutes - it's done when you can easily pierce the thicker ends with a fork.
- Serve with all the little crispy cheese bits from the pan - YUM!
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