Roasted to perfection, garlic Parmesan asparagus is an ideal healthy side dish. So easy for an every day or a company meal.
I love roasted veggies. The simple act of roasting brings out some great taste with minimal work. Go a little heavy on the garlic and add some Parmesan and you 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 apparently allergic to much work.
This is a high 4 or low five depending on whether you think a veggie can be a 5.
Notes on Baked Garlic Parmesan 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.
Next, should you snap or cut asparagus? Over the years, most experts have suggested that snapping the asparagus base will magically break itself at the exactly correct tender point. Well, not so much it turns out. Just cut off a bit of the end will not waste as much
Preheat oven to 400 degrees convection.
Clean 1 pound of asparagus. Cut or snap the ends.
Combine 3 tablespoons olive oil, 3-4 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.
March 6, 2017