Roasted Asparagus with Parmesan
Fresh asparagus gets crispy edges and tender stalks in a hot oven. The Parmesan melts into golden spots that taste like little cheese crisps.
This beats steamed asparagus every time.
Thick Spears Work Best
Pencil-thin asparagus turns mushy in the oven. Look for spears about as thick as your thumb. They’ll hold their shape and develop that perfect tender-crisp bite. Snap off the woody ends where they naturally break – usually about an inch from the bottom.
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High Heat Creates Magic
Crank your oven to 425°F. This temperature caramelizes the asparagus tips without overcooking the stalks. Lower heat steams the vegetables instead of roasting them. You want those beautiful browned edges that taste nutty and sweet.
Why Timing Matters Here
Asparagus cooks fast – just 12 minutes for medium spears. Check at 10 minutes if yours are on the thinner side. The tips should look slightly charred and the stalks should bend without snapping when you lift one with tongs.
Getting Parmesan to Stick
- Grate your own Parmesan instead of using pre-grated – it melts better and creates more flavor.
- Add the cheese while asparagus is still steaming hot so it partially melts and adheres to the spears.
Frequently Asked Questions
Should I wash asparagus before roasting?
Yes, rinse quickly and pat completely dry with paper towels. Wet asparagus will steam instead of getting those crispy edges you want.
What if my asparagus spears are different thicknesses?
Group similar sizes together on the pan. Remove thinner spears a minute or two earlier than thick ones to prevent overcooking.
Does leftover roasted asparagus reheat well?
Not really – it gets mushy. Eat it cold in salads or grain bowls instead. The flavors actually taste great at room temperature.
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Roasted Asparagus with Parmesan
Ingredients
Equipment Needed
- Large rimmed baking sheet
- Microplane grater or fine cheese grater
Instructions
- Prep asparagus: Preheat oven to 425°F. Snap off woody ends of asparagus spears where they naturally break, usually about 1 inch from the bottom.
- Season asparagus: Place asparagus on a large rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roll spears to coat evenly.
- Roast asparagus: Arrange asparagus in a single layer, making sure spears don’t overlap. Roast for 10-12 minutes until tips are lightly charred and stalks are tender-crisp.
- Add Parmesan: Remove from oven and immediately sprinkle grated Parmesan over hot asparagus. The cheese will melt slightly from the residual heat.
- Serve immediately: Transfer to serving platter and serve immediately with lemon wedges on the side for squeezing over individual portions.
Nutrition Facts
Per Serving (1 serving)
