Roasted Asparagus with Parmesan
Tender-crisp asparagus, roasted under a dusting of parmesan cheese and fiery red pepper flakes. Easy enough for a weeknight, fancy enough for entertaining.
This is such simple side dish, but it’s a show-stopping one. And you need just four ingredients!
I used asparagus this time, but you can swap in broccoli floret, cauliflower florets, and Brussels sprouts if desired. I highly recommend you use the blanching technique no matter what veggie you use.
Roasted Asparagus with Parmesan
Tender-crisp asparagus, roasted under a dusting of parmesan cheese and fiery red pepper flakes. Easy enough for a weeknight, fancy enough for entertaining.
Ingredients
- 1 bunch fresh asparagus, ends trimmed
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
- 2 tablespoons grated parmesan cheese
- 1/2 teaspoon crushed red pepper flakes, or more/less to taste
Instructions
- Preheat the oven to 425 degrees.
- Blanch the asparagus in a large pot of boiling water for 1 minute. You can skip this step, but I don’t recommend it – blanching locks in color.
- Drain the asparagus and transfer to a large baking sheet. Add the olive oil and toss to coat. Season with salt and pepper. Sprinkle with parmesan cheese and red pepper flakes.
- Roast for 8 to 10 minutes, until the cheese is golden.
Calories: 43kcal, Carbohydrates: 1g, Protein: 1g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 3g, Cholesterol: 2mg, Sodium: 48mg, Potassium: 18mg, Fiber: 0.2g, Sugar: 0.1g, Vitamin A: 126IU, Vitamin C: 0.2mg, Calcium: 24mg, Iron: 0.2mg