Note: This post may contain a sponsored/affiliate/referral link. Thank you for supporting this site!
October 29, 2015 By Kimberly
Some good friends of ours first introduced us to grilled asparagus a few years ago. It was strange and new and my kids didn’t know what to expect, but they/we all loved it. Since then we have discovered we especially love the thin tender asparagus spears. Roasted Asparagus with Parmesan is an easy recipe that can be made just before serving.
The baking temperature is not a misprint. Crank that oven up and roast them at 550 degrees F. The spears come out pipping hot. Using a microplane grate fresh parmesan cheese over the top and watch it melt. I love this recipe!
Just a few tips:
- If you hold the tip and the stem ends of the asparagus and bend, it will break toward the stem end. This is your guide to cut all the rest of the spears, unless you want to bend each one individually.
- Make sure the olive oil completely coats each spear including the tip. The tip will end up bristly if it is not coated in oil. I do like the very tip only (1/4″) to be without oil. I like the crunchy texture in comparison to the stalks.
Roasted Asparagus with Parmesan
3.4.3177
Previous Post: Raspberry Sweet Rolls