Garlic Roasted Asparagus with Parmesan
Ready in just 20 minutes, the asparagus becomes crispy, yet tender and the addition of garlic and parmesan make the roasted asparagus sing with flavor.
Servings: 4
Equipment
Ingredients
- 1 pound asparagus spears
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons minced garlic or 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- 1 small lemon zest and juice
- 2 tablespoons grated Parmesan cheese
Instructions
- Preheat the oven to 425℉/215℃.
- Wash and pat dry 1 pound asparagus spears. Trim the asparagus, by grabbing one stalk of asparagus with both hands. Bend it gently until it snaps. It will naturally snap where it starts to get tough. Use that as a guide to trim the remaining bunch of asparagus.
- Place the asparagus on a large rimmed baking sheet. Add the 2 tablespoons extra-virgin olive oil, 2 teaspoons minced garlic, 1 teaspoon kosher salt and ¼ teaspoon freshly cracked black pepper and toss to coat the asparagus. Spread out evenly on the baking sheet in a single layer.
- Bake for 7 to 18 minutes, or until just the base of the asparagus is fork-tender. This will take on average between 10 to 12 minutes for thin asparagus and 16 to 18 minutes for thick-stemmed asparagus. I always recommend checking after 7 minutes to ensure your asparagus doesn't overbake.
- Remove the crisp-tender baked asparagus from the oven. Add the zest and juice of 1 small lemon and 2 tablespoons grated Parmesan cheese. Toss to combine.
- Serve immediately for best results.
Video
Notes
Use FRESH lemon juice! You will need about ½ of a fresh lemon for this recipe. Be sure to use fresh lemon juice, not jarred lemon juice for the best flavor.
If you prefer your asparagus less crispy and just tender, roast it at 400℉/205℃ for 12-18 minutes.
Thick or thin asparagus? Thin asparagus is best if you can find it. It cooks up a lot faster and is much less bitter. Thicker asparagus will need to be baked longer.
Leftover roasted asparagus will store in the refrigerator for up to 3 days. To reheat it, it is best to heat it in a 400℉/205℃ until just warmed through, about 5 minutes. This will prevent the asparagus from being soggy if heated in the microwave.
Nutrition
Calories: 96kcal | Carbohydrates: 5g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 624mg | Potassium: 229mg | Fiber: 2g | Sugar: 2g | Vitamin A: 877IU | Vitamin C: 7mg | Calcium: 57mg | Iron: 2mg
