Everybody needs this super easy asparagus recipe with only a few ingredients. Roasted to perfection, baked Parmesan asparagus is the perfect healthy side dish for almost any meal.
Are you ready for asparagus season? You will be with this easy recipe and a few buying and trimming tips.
We all love fresh asparagus and springtime in Michigan is a great place for the best. Health and good on almost any diet including low-carb and keto diets.
Roasting veggies like asparagus in the oven is a simple act that brings out some great taste with minimal work.
We go a little heavy on the garlic and add some Parmesan and have a company worthy healthy dish with only 5 minutes of work.
I used Allrecipes five star rated Oven-Roasted Asparagus as a model. But my wife demands garlic, I love Parmesan, and I'm allergic to much work.
This is a high 4 or low five depending on whether you think a veggie can be a 5.
What to Look For?
Let's talk asparagus. Everybody seems to think size is the first thing to look at.
Not so fast. Look first for vibrant color first, the glowing dark green with a tinge of some violet on the top.
I then look at the cut ends to be sure it is not drying, and the stems are firm and not limp. Lastly, squeeze the bunch, and it should squeak a bit.
When and Where to Buy?
When is generally during the growing season in your area. While we are lucky to live in a time when most vegetables are available year round, they are always best during their season.
Nationally, it will start in February and peak in April and in Michigan, it is more of a mid to late April start depending on the weather and can be later. It will generally go well into June.
Where is as close to the growing as possible. At the farm or farmers market is the best. Your local market, depending on how they source things may be ok.
Should you snap or cut asparagus? The great debate rages.
Over the years, most experts have suggested that snapping the base will magically break at the correct point. The idea was that this natural breaking point is where the tough base meets the tender shaft.
Well, not so much it turns out. According to Cooks Illustrated, you are throwing out lots of your tasty asparagus. Just cut off a bit of the end will not waste as much since the snap method really is not accurate on where it breaks.
Cooks Illustrated suggests trimming 1 inch and then peeling the woody exterior if thick.
📖Side Dish Recipes
Preheat oven to 400° convection. Clean and trim 1 pound of asparagus.
Combine 3 tablespoons olive oil, 2-4 cloves crushed garlic, ½ teaspoon kosher salt and ¼ teaspoon pepper.
Place asparagus on a baking pan. Coat with the oil mixture. Clean hands are allowed.
Spread the asparagus evenly in the pan and coat with ¼ cup grated parmesan.
Bake for about 15 minutes until tender and browning some.
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Editor's Note: Originally Published March 6, 2017. Updated with expanded options, refreshed photos, and a table of contents to help navigation.