It is the season for Roasted Asparagus and this one is sooooo good that if you’re not serving this as a side, you might find yourself eating more than you intended. Do you like asparagus?
Honestly, before I learned to cook it properly I hated it…no steams or minimal flavor here! Also, this would work perfect served alongside a Sunday roast for a spring feel.
Why you'll love this
Fresh and crunchy
The asparagus is roasted long enough to cook them whilst still keeping crunch and the garlic parmesan doesn’t overpower this so much that this doesn’t taste overly baked, but rather still fresh and perfect for any spring spread.
Garlic + parmesan
Almost every roasted dish is made better with garlic and parmesan and this is no different, they make this dish!
Quick and easy
Prep for this is minimal and the oven does most of the work meaning you can worry about the main course!
Ingredients and substitutions for Roasted Asparagus
- Asparagus: Fresh asparagus is best to draw out the flavors during roasting.
- Oil and butter: The oil is used to add a little moisture to the asparagus whilst the butter is added for additional flavor.
- Garlic: Garlic naturally brings out the flavor in asparagus whilst also complimenting the parmesan.
- Parmesan: Salty and cheesy takes this dish to the next level, unless you are lactose intolerant, you’ll be missing out if you don’t include this ingredient.
- Salt: Sea or kosher salt adds saltiness without overpowering the dish and complimenting all the flavors whilst also drawing out the water from the asparagus.
Equipment needed to make this
Baking dish: A small ovenproof baking dish was used to stack the asparagus so they have some crunch and aren’t just dried out completely.
Grater: A grater for nice fine parmesan is needed.
FAQ's for the best Roasted Asparagus
Removing asparagus' springy parts
Asparagus has a natural breaking point simply by lightly bending in one direction, sometimes this is 1 inch from the base of the stem and sometimes it’s more, but that point where the asparagus stem breaks is where you remove the stringy part of the vegetable meaning these should result in a nice crunchy string-less dish!
More sides you’ll enjoy
Green Bean Casserole
Roasted Green Beans
How to make:
Preheat oven to 220C/430F.
Place asparagus, half the salt and olive into a baking dish and place in the oven to bake for 10 minutes until ever so lightly golden on the edges.
Remove and add butter on top of the hot asparagus, garlic and parmesan.
Return to the oven for 10 minutes or until the parmesan is mostly melted and the asparagus is lightly golden on the edges.
Serve up immediately.
Garlic and parmesan make the best roasting partners to asparagus that is perfect for any spring spread.
500 grams / 1 pound fresh asparagus, washed and stringy parts removed (see FAQ’s)
1 tablespoon olive oil
10 grams / ⅔ tablespoon butter
1 teaspoon sea or kosher salt
2 garlic cloves, finely chopped
16 grams / 2 ½ tablespoons parmesan, grated
- Preheat oven to 220C/430F.
- Place asparagus, half the salt and olive into a baking dish and place in the oven to bake for 10 minutes until ever so lightly golden on the edges.
- Remove and add butter on top of the hot asparagus, garlic and parmesan.
- Return to the oven for 10 minutes or until the parmesan is mostly melted and the asparagus is lightly golden on the edges.
- Serve up immediately.
- Dig in!
Recipe by Roamingtaste
- Calories: 88 calories per serve