Roasted Asparagus
Ingredients
Asparagus
- 2 lbs Asparagus trimmed, see instructions
Seasoning
- 1/2 cup butter melted, divided into 1/4 cup for the bottom and 1/4 cup for the tops
- 1/2 cup Parmesan cheese divided as above
- 1/2 teaspoon salt and pepper
- 1 tablespoon thyme leaves or 1 teaspoon dried
- 1/4 teaspoon chilli flakes optional
Instructions
-
Preheat your oven to 425 degrees F.
-
The very first step is to trim the ends of the asparagus. As tender as this veggies is, the ends can be woody and tough, so they should be trimmed. To do so, line up the asparagus on a board. Take one and hold it from both edges, then gently fold it over. You will see a point where it snaps.
-
Line up the snapped piece next to the remaining ones and use a sharp knife to trim them to that same length.
-
Season The Asparagus
-
Start by pouring some melted butter at the bottom of a baking sheet. You can use olive oil as well. We love butter and love using plenty of it for crisp and taste.
-
Grate some fresh parmesan cheese right over the melted butter in the baking pan and season that with the fresh herbs and chilli fakes. This creates a layer of flavor and a wonderful crisp crust to the asparagus during roasting.
-
In a single layer, arrange the asparagus right over the parmesan cheese on the baking sheet. Season them with salt and pepper.
-
Optionally as we did here, sprinkle some more parmesan cheese, herbs, chilli flakes. Then a light drizzle of melted butter before roasting. We just LOVE flavor and those tiny little steps make a world of difference!
-
Place the pan in for about 12-16 minutes. This depends on the size of the veggies and their thickness.
-
Once tender and the parmesan cheese has crisped up to your taste, it's ready! Remove it from the oven and serve it right away!
-
While you can absolutely totally serve it is for a delicious side dish. We LOVE adding our favorite Burrata Cheese on top, break it up over the asparagus and a sprinkle of chilli flakes.
Recipe Notes
Roasted Asparagus Recipe Tips
Buy fresh seasonal asparagus that's bright green and firm to touch. The spears should not be mushy or wilted.
You can choose any thickness or size you want, as long as they're all the same.
To store fresh asparagus: place them in a glass of water with the stems at the bottom. Just fill out 2 inches of water and store that in the fridge.
Trim the bunch once you've trimmed just one, and use a sharp knife.
Don't throw away the trimmed bottoms as they're great for soups, stews, pestos and more!
The flavoring of parmesan cheese, butter and herbs is optional but we LOVE it! See more below on flavor variations.
Have your oven preheated before you place the tray in the oven.
Try to arrange the asparagus in a single layer before roasting, this ensures even cooking without having to shake them halfway.
It's best to serve them right away while warm on a side of Ribeye Steak or Lamb Steaks or Best NY Strip Steak!
Seasoning and Variations
Make it zesty with lemon zest, lemon wedges, garlic and olive oil. You can finish it off with some feta cheese.
Have a Caprese flavor to it by adding some Basil Pesto, fresh tomatoes and mozzarella and then roasting. SO GOOD finished off with a balsamic drizzle.
Mediterranean: season with some thyme, garlic and finish off with toasted pine nuts and feta cheese.
Cajun: Sprinkle your favorite cajun spice blend, roast and finish off with some cheddar cheese.
Cheeses like goat cheese and toasted almonds pair so well here for a fancy version.
How to Store Leftovers
If you actually have any leftovers, simply place them in an airtight container and refrigerate for up to 5 days. We LOVE reheating them in the Air Fryer at 350 degrees for just 3 minutes.