Roasted Asparagus Parmesan (Print Version)
Asparagus roasted to tender perfection with olive oil, sea salt, pepper, and Parmesan cheese.
# What You'll Need:
→ Vegetables
01 - 1 pound fresh asparagus, trimmed
→ Oils & Seasonings
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
→ Cheese
05 - 1/3 cup freshly grated Parmesan cheese
→ Optional Garnish
06 - 1 tablespoon chopped fresh parsley
07 - 1 lemon, cut into wedges
# How-To Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Place asparagus spears in a single layer on the prepared baking sheet.
03 - Drizzle olive oil over asparagus, then sprinkle with sea salt and black pepper. Toss gently to coat evenly.
04 - Roast in the preheated oven for 12 to 15 minutes until tender and slightly golden.
05 - Remove from oven, immediately sprinkle with Parmesan cheese, and return to oven for 1 to 2 minutes until cheese melts.
06 - Transfer asparagus to a serving plate. Garnish with chopped parsley and serve with lemon wedges if desired.
# Expert Tips:
01 -
- Ready in 25 minutes with zero fussy techniques or special skills required.
- Tastes like restaurant-quality elegance but feels completely casual and forgiving.
- Works as a side for anything, or honestly just disappears as a snack straight from the pan.
02 -
- Trim the woody ends of the asparagus by bending each spear gently until it snaps naturally, tossing the tough bits and keeping the tender part.
- Don't skip putting the Parmesan on while the pan is still hot, it's the only way to get it melted and slightly browned rather than just sitting there.
03 -
- Arrange the asparagus in a single layer so every spear gets direct heat on the pan, not piled on top of each other where they'll just steam.
- Buy the Parmesan as a wedge and grate it fresh, it melts smoother and tastes noticeably better than pre-grated.