Parmesan Roasted Asparagus

Thank you Jori and Glenn for the great pictures!!

Oh, they look good enough to gobble them up.

Thank you, Ina Garten! I never could stand asparagus until your cookbook “Barefoot Contessa Family Style” showed me how to make it right.  Now it is my favorite vegetable. This is how I make asparagus now, and there is no looking back.

Heat your oven to 400 degrees.

Take your stalks of asparagus, cut off the hard bottom parts. (She peels the bottom thick parts, if you want, help yourself).

Lay them in a single layer on a sheet pan, a stonewear roasting pan or similar. Drizzle with olive oil. Sprinkle with salt and pepper and toss a bit. Make sure they are laying flat again.

Olive oil with garlic sea salt, and in the same stonewear baker I use!

Put into the oven for about 15 minutes. (depends on how thin your stalks are). Take out and sprinkle parmesan cheese over them. The recipe calls for 1/2 cup and also is using 2 1/2 lbs of asparagus. But if you are cooking less, for fewer people, just eyeball it.  Cover as much as you want basically. I usually have about a pound of asgaragus and maybe 1/4 cup cheese. Put back in the oven for another 5 minutes or until tender.

Spears of Beauty


Thats it!

Great finger food, lovely, crispy, salty, cheese sticks of green.


3 thoughts on “Parmesan Roasted Asparagus

  1. We were about to have plain ol’ steamed asparagus (squirted with fresh lemon) with dinner, and then I remembered this recipe! WOW! It was soooo good…and easy.

    Pictures will be on their way soon. = )


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