Garlic Parmesan Asparagus Spears (Printable Version)

Tender asparagus spears roasted with garlic and Parmesan for a savory, quick side dish.

# Ingredient List:

→ Vegetables

01 - 1 lb fresh asparagus spears, trimmed

→ Seasonings

02 - 2 tablespoons olive oil
03 - 2 cloves garlic, minced
04 - ½ teaspoon sea salt
05 - ¼ teaspoon freshly ground black pepper

→ Cheese

06 - ⅓ cup freshly grated Parmesan cheese

→ Garnish

07 - 1 tablespoon chopped fresh parsley
08 - Lemon wedges, for serving

# Directions:

01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Place trimmed asparagus spears in a single layer on the prepared baking sheet.
03 - Drizzle olive oil over the asparagus, then evenly sprinkle minced garlic, sea salt, and black pepper. Toss gently to coat all spears.
04 - Roast in the oven for 10 to 12 minutes until asparagus is tender and tips show light browning.
05 - Remove from oven, evenly distribute grated Parmesan over the asparagus, then return to oven for 2 to 3 minutes until cheese melts and turns golden.
06 - Transfer to a serving dish. Garnish with chopped parsley and serve with lemon wedges if desired.

# Expert Tips:

01 -
  • Ready in 25 minutes with minimal prep, perfect for weeknight dinners when you want something that feels special without the stress.
  • The Parmesan crisps up at the edges and creates little golden pockets of nutty flavor that make people ask for the recipe.
  • Works alongside almost anything, yet stands confidently on its own as proof that the best dishes are often the simplest.
02 -
  • Don't wash asparagus until just before cooking; moisture prevents the spears from browning and makes them steam instead of roast.
  • Trim the woody bottom inch or so off each spear by bending them gently until they snap naturally at the tender point; this prevents any chewy bites.
  • Spread the spears in a single layer without crowding; a packed pan creates steam and soggy asparagus instead of crispy edges.
03 -
  • If your asparagus spears are particularly thick, cut them in half lengthwise so they roast evenly and develop crispy edges all over.
  • Grate the Parmesan fresh from a block rather than using pre-shredded; it melts into the asparagus instead of staying separate and grainy.

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