Roasted Asparagus with Crispy Parmesan
This flavorful recipe is simple to make and truly transforms this vibrant green vegetable into a crave-worthy side dish.
It’s ready in less than 30 minutes and pairs perfectly with any entree — from roasted salmon to Chicken Piccata. Give it a shot and report back!
Try my Addictive Charred Broccoli.
Roasted Asparagus with Crispy Parmesan
This flavorful recipe is simple to make and truly transforms this vibrant green vegetable into a crave-worthy side dish.
Ingredients
- 1 bunch fresh asparagus, tough ends removed
- 2 tablespoons olive oil
- ¼ teaspoon kosher salt
- 2 to 3 tablespoons grated Parmesan
Instructions
- Preheat oven to 400 degrees F. Combine asparagus spears with olive oil in a mixing bowl and toss until evenly coated. Spread the spears out on a baking sheet in a single layer and sprinkle with the salt. Roast in oven for 15-20 minutes.
- Remove asparagus from the oven and top with parmesan cheese and place back in oven for another 5-10 minutes, or until cheese is slightly melted and asparagus is tender and crispy. Let cool and enjoy.
Nutrition Information per serving
Calories: 80Carbohydrates: 4gProtein: 3gTotal Fat: 7g— Unsaturated Fat: 6g— Saturated Fat: 1gCholesterol: 5mgSodium: 200mgPotassium: 365mgFiber: 2gTotal Sugar: 2g— Natural Sugar: 2g— Added Sugar: 0gVitamin C: 11mgIron: 4mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe!
If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!
Hi Joy, I love your recipes and of course you as well. Not sure if I missed something regarding the oven temp but ended up cooking at 400 F for less time. Was it in the recipe? Thank you
Micharl
Ahhh, Michael — thank you so much for catching that mishap, and I really appreciate you flagging it for me!! 400 degrees is the perfect temp! The timing will really depend on the size of your asparagus and the texture you prefer. So glad you made this one, and again, I hugely appreciate your note!!