Everybody needs an easy asparagus recipe. Roasted to perfection, garlic Parmesan asparagus is an ideal healthy side dish. Just follow the simple step by step photo instructions.
Editor’s Note: Originally Published March 6, 2017. Updated with expanded explanation and updated photos.
We 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 have a breaded oven roasted asparagus on the site, but it is a bit fussy. 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.
My Rating
This is a high 4 or low five depending on whether you think a veggie can be a 5.
Pro Tips: Notes on Roasted Garlic Parmesan Asparagus
Pick the Best Asparagus
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.
How to Trim Asparagus
Should you snap or cut asparagus? The great asparagus debate rages.
Over the years, most experts have suggested that snapping the asparagus base will magically break at the correct point. The idea was that this natural breaking point is where the tough base meets the tender asparagus.
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.
Preheat oven to 400 degrees convection. Clean and trim 1 pound of asparagus.
Combine 3 tablespoons olive oil, 2-4 cloves crushed garlic, 1/2 teaspoon kosher salt and 1/4 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 1/4 cup grated parmesan.
Bake for about 15 minutes until tender and browning some.
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Roasted Garlic Parmesan Asparagus
Ingredients
- 1 pound asparagus
- 3 tablespoons olive oil
- 2-4 cloves garlic
- 1/2 teaspoon kosher salt - to taste
- 1/4 teaspoon pepper
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat oven to 400 degrees convection or 425 conventional oven.
- Clean and trim 1 pound of asparagus.
- Combine 3 tablespoons olive oil, 2-4 cloves crushed garlic, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper.
- Place asparagus on a baking pan. Coat with the oil mixture. Clean hands are allowed.
- 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 1/4 cup grated Parmesan.
- Bake for 15 minutes or until tender and browning some.
Recipe Notes
Pro Tips
- Pick the best fresh asparagus. See discussion in the post for tips.
- Cutting to trim the asparagus ends about 1 inch and then peal a little of the skin if thick.
- We love garlic and use 4 cloves for this, but 2 cloves would be standard.
- About 15 minutes is tender but some like a little stiffer asparagus so time it to taste.
Have a question or something not clear? Ask in the comments.
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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Originally Published March 6, 2017.
Lara
March 13, 2017 at 4:51 pmYummy. Super simple and one of my favorite ways to roast almost any veggie!