Garlic Parmesan Roasted Asparagus (Printable Version)
Tender asparagus with garlic and Parmesan, oven-roasted to golden perfection.
# Ingredient List:
→ Vegetables
01 - 1 lb fresh asparagus spears, trimmed
→ Seasonings
02 - 2 tbsp olive oil
03 - 2 cloves garlic, minced
04 - 1/2 tsp sea salt
05 - 1/4 tsp freshly ground black pepper
→ Cheese
06 - 1/3 cup freshly grated Parmesan cheese
→ Garnish
07 - 1 tbsp chopped fresh parsley
08 - Lemon wedges, for serving
# Step-by-Step Instructions:
01 - Heat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Place trimmed asparagus spears in a single layer on the prepared baking sheet.
03 - Drizzle olive oil over asparagus. Sprinkle minced garlic, sea salt, and black pepper evenly. Toss gently to coat.
04 - Roast in the oven for 10 to 12 minutes until tender and tips begin to brown.
05 - Remove asparagus from oven, sprinkle grated Parmesan evenly over the top, then return to oven for 2 to 3 minutes until cheese melts and turns golden.
06 - Transfer asparagus to a serving dish, garnish with chopped parsley, and serve with lemon wedges as desired.
# Tips from hearthlykitchen:
01 -
- It's ready in 25 minutes but tastes like you've been cooking all day.
- The cheese gets just golden and crispy enough to make people ask for the recipe.
- Works with almost any main course and never overshadows what it's sitting next to.
02 -
- Don't pile the asparagus in a heap—a single layer is non-negotiable if you want crispy tips instead of steamed stalks.
- Add the Parmesan in the last few minutes or it'll burn instead of melt; timing here makes all the difference between golden and bitter.
03 -
- Buy asparagus the day you plan to cook it; it dries out fast and loses that snap that makes roasting work so well.
- If your Parmesan is block cheese, use a microplane to grate it; you'll get finer, fluffier shreds that melt more evenly than a box grater.