Roasted asparagus with Parmesan is wonderfully tender-crisp. Roast the asparagus in a 400-degree oven for just 15 minutes. Overcooking will make it stringy!
Roasting asparagus is one of my favorite ways of cooking this healthy vegetable.
I do like simply steamed asparagus. But my kids and husband are not big fans. They much prefer roasted asparagus.
I suspect that growing up with a Dutch dad taught me to love very simply prepared vegetables. Boiled and salted, that’s how Grandma used to cook her vegetables, and dad does the same.
I will admit though, that roasting vegetables greatly enhances their flavor and texture. And asparagus is a good example. When done just right, roasted asparagus is tender-crisp and very flavorful.
How long do you bake asparagus?
I roast asparagus at 400°F for 15 minutes. I find that this is the optimal time and temperature when using medium-thickness stalks.
Why is my roasted asparagus stringy?
Some people complain that their roasted asparagus is stringy. I suspect this happens when the asparagus is overcooked. Asparagus cooks fast. So although you do want it cooked, not raw, it’s better to slightly undercook, and let it finish cooking on your plate. If you don’t overcook the asparagus, the stems will be tender-crisp and very flavorful. Overcooked asparagus is mushy and stringy.
Use garlic or garlic powder – it’s up to you
I use garlic powder when making roasted asparagus because its fine granules coat the asparagus uniformly. If you prefer fresh minced garlic, that’s fine too.
What goes with roasted asparagus?
This is such a versatile side dish, it goes with almost anything. But since I roast the asparagus in a 400°F oven, I like to serve it with a main course that I can cook in the same oven. Such as spicy baked chicken thighs, keto fried chicken, or baked shrimp.
What about leftovers?
If you happen to have leftovers, I have a great tip for you. Cold roasted asparagus is delicious! Think antipasti… that’s the idea. I often have it for my lunch, with poached eggs. It’s really good! Of course, you can also reheat leftovers. If you do, it’s best to use the microwave on 50% power.
Roasted Asparagus with Parmesan
- 1 lb. fresh asparagus, tough ends trimmed
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 2 tablespoons grated Parmesan cheese, divided
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
- Place the asparagus on the baking sheet in a single layer. Drizzle with the olive oil, then toss with your hands to coat. Sprinkle with kosher salt, black pepper, garlic powder, and half the Parmesan.
- Bake until tender-crisp, about 15 minutes. Sprinkle with the remaining Parmesan and serve.