Name: Easy Oven Roasted Asparagus with Garlic and Parmesan
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 lb. Asparagus; 3 Cloves Garlic, minced; 1 Tbsp Olive Oil; 3 Tbsp Parmesan Cheese; 1/2 Tsp Salt; 1/2 Tsp Pepper

Easy Oven Roasted Asparagus

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Delicious and easy oven roasted asparagus goes great with a variety of main dishes. Asparagus is so good for you as it is low-carb and loaded with nutrients. Plus, it tastes heavenly no matter how you cook it. Roasting it with garlic and Parmesan just elevates it even more.

Picture it: tender green spears cooked to perfection with a hint of garlic and a smattering of melted Parmesan cheese. It’s the perfect blend of flavors to dress up any meal from blah to WOW!

We like asparagus, it is one of my favorite vegetables after all. I can eat it raw, made into soup, or just steamed. I served this alongside of a chicken dish I make often and typically serve with steamed asparagus and it really did add to the finished product.

Super Easy Set up and Directions

Head to your local farmers market or grocery store to get some fresh Asparagus. I look for nice firm round stems that are less than 1/4 inch in diameter. When it comes to asparagus, the skinnier the better as these are the young tender ones. Larger stems tend to be a bit stringy and are best left for creamed soups.

Mom taught me to hold each end of the asparagus spear and bend it until they snap. This gives you only the tenderest parts of the tips for your meal. This is where I picked up eating asparagus raw too, once snapped, I nipped off the green part of that stem that wasn’t getting used.

As an adult, and a single mom who needs to make meals fast after work to feed the kids, I just cut that whole bunch about 2/3rds of the way down from the tips. I take the rubber band off the tops, wash them, and cook them. The other bundle can either go in the compost or in the freezer for soup later.

So, once you have washed and patted dry your asparagus go ahead and spread it out on a sheet pan. Drizzle it with some good quality olive oil mixed with two cloves crushed garlic and roll them all around to coat evenly. Sprinkle with some salt and pepper and pop the pan into the oven for about 10-15 minutes.

Check them regularly as the thinner the stems, the faster they will cook. Once they are soft enough for your liking sprinkle them with fresh shredded Parmesan cheese. Return to the oven for about 1-2 minutes to melt and toast the cheese. You are now done and ready to enjoy.

Storage for Later

Like most foods, these will store in an airtight container in the fridge for a few days. If you know me well enough by now, you know they won’t last that long, or won’t even make it to the fridge at all.

Yes, you can freeze them, but in my experience, vegetables get squishy when cooked and then frozen. This dish is so easy to make that there really is no need to freeze them. If you must, be sure to seal them up airtight and don’t leave them longer than three months.

Warming these up for me is usually with a whole packed lunch meal. The microwave will do the trick in about 45 second for just the asparagus and about 2-3 minutes depending on what else you have in the bowl.