Cheesy Roasted Asparagus

Vibrant stalks of fresh asparagus, tossed with garlicky olive oil and roasted until delightfully crisp-tender. Add a blanket of sharp and stretchy cheese and a simple side dish becomes the star of the show.

Course Side Dish

Cuisine American

Keyword asparagus

Cook Time 10

Total Time 20

Servings

Calories 246kcal

Author Robin Miller

Ingredients

1-1 ½ pounds fresh asparagus spears 1 to 2 bunches, rinsed, patted dry, and woody ends removed
3 tablespoons olive oil
3 cloves garlic minced or pressed
Salt and freshly ground black pepper
1 ¼ cups mozzarella cheese preferably whole milk
2 tablespoons grated or shredded parmesan cheese preferably freshly grated/shredded

Instructions

Preheat the oven to 425 degrees. Coat a baking sheet with nonstick cooking spray or a thin layer of olive oil.
Place the asparagus spears on the prepared baking pan.
In a small bowl, combine the olive oil, minced garlic, ½ teaspoon salt, and ¼ teaspoon black pepper. Drizzle the oil mixture over the asparagus and toss to coat. Make sure to coat the ends and tips of the spears with the oil mixture. Spread the asparagus out on the pan. It’s OK if some are overlapping.
Bake for 10 to 12 minutes, until still vibrant green and just crisp-tender. Note: The asparagus will cook a little longer under the broiler.
Remove the asparagus from the oven and preheat the broiler.
Top the asparagus with the mozzarella and parmesan cheeses. Place the asparagus under the broiler, about 5 to 7 inches from the heat source, and cook until the cheese is golden and bubbly. Keep a close watch as the cheese and asparagus can burn quickly.
Serve hot.

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