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roasted asparagus on a sheet pan lined with parchment paper
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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.
Course Side Dish
Cuisine American, Italian
Diet Gluten Free, Vegetarian
Keyword asparagus, parmesan cheese, roasted asparagus
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 4
Calories 43kcal
Author Robin Miller

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.

Nutrition

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