Baked Asparagus with Parmesan

Are you ready for asparagus season? This has to be one of the easiest ways to cook asparagus. Just trim the ends, lay out on a foil lined baking sheet, toss with olive oil, sprinkle with salt, pepper, and Parm, and then bake until done. I eat them like French fries. Addictive? Yes.

They’re a perfect side to salmon, scallops, shrimp, or ham and delicious with eggs of any kind—poached, fried, or hard boiled.

Baked Asparagus with Parmesan

From the recipe archive, first posted in 2013.

 

  • Prep: 10 minutes
  • Cook: 10 minutes
  • Yield: Serves 2 to 4 as a side dish

Ingredients

  • 1 pound asparagus
  • 2 Tbsp olive oil
  • Salt and black pepper to taste
  • 1/2 cup loosely packed (about 1.5 ounces or 40g) grated parmesan cheese,  or to taste

Method

1 Preheat oven to 400°F (205°C). Break or cut off the woody ends of the asparagus spears. For an added touch, if you want you can use a vegetable peeler to peel the skins off the base of the asparagus spears for a more elegant presentation.

baked-asparagus-parmesan-method-1-600 baked-asparagus-parmesan-method-2-600

2 Arrange the asparagus spears on a foil-lined baking sheet and coat with the olive oil. Sprinkle with salt, pepper and the parmesan.  Bake until the cheese begins to brown, about 8-10 minutes.

Links:

Baked Halibut with Asparagus, Leeks and Dill, from Gluten Free Girl

Miso Ginger Baked Asparagus, from Steamy Kitchen

Baked Asparagus with Balsamic Vinegar, from Two Peas and their Pod

Baked Asparagus with Parmesan

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