Asparagus is the queen of spring veggies! And for good reason – it’s absolutely delicious. I’ve showed you three different ways to cook asparagus, here, but today, I’m taking one of those methods and making it extra delicious!

We’re oven-roasting asparagus, then topping it with Parmesan, lemon juice, crushed red pepper flakes (if you’re into the heat), and parsley. And it is SO good!

Table of Contents

• Why You’ll Love Roasted Asparagus with Parmesan
• Ingredients
• Adaptations/Variations
• How to Make Parmesan Roasted Asparagus
• Tips for Success
• How to Store Parmesan Roasted Asparagus
• Can I Freeze Roasted Asparagus?
• More Asparagus Recipes

Why You’ll Love Roasted Asparagus with Parmesan

Those tender stalks lend themselves so well to so many cooking methods, but oven-roasting is a fave. It’s easy and you can control how much you want to cook your asparagus: Roast just until tender, or leave it in there for awhile longer for more golden-brown-caramelized crispy bits. It’s honestly incredible either way.

The Parmesan adds a savory, salty element that pairs SO well with asparagus. I also love to add lemon juice for a hit of brightness, and crushed red pepper flakes for a touch of heat. The combo is *chefskiss* good!

If you’re avoiding dairy, there are some vegan Parmesan cheese substitutes out there that are really good on this Parmesan Roasted Asparagus, too.

Ingredients

• Asparagus – Choose thick or thin asparagus; your preference. Make sure your bunch doesn’t have any shriveled stalks and isn’t too brown on the cut bottom.
• Olive oil – For tossing the asparagus before cooking.
• Garlic powder & dried thyme – Both seasonings add a nice welcome savory note. You can leave off the thyme if you like; it will still taste delicious.
• Crushed red pepper flakes – I like to add a pinch before roasting, and top with another little pinch after. If you like a lot of heat, go for it! But if you’re not into the heat or you’re feeding kids who don’t go for spiciness, you can leave them off.
• Salt & pepper – Adjust to your tastes.
• Parmesan cheese – Freshly shredded, it gets melty and perfect on roasted asparagus. Feel free to sub in a vegan Parm, or you can even leave it off and top with flakes of finishing salt instead if you like.
• Lemon – A squeeze of lemon right before serving adds vibrant, bright flavor.

Adaptations/Variations

• Make it vegan: Swap in a vegan Parmesan cheese substitute, or omit the Parm altogether and finish with sea salt flakes. Maybe zest your lemon and sprinkle that over the top after roasting, too, for a colorful touch with a hit of flavor.
• Use feta instead of Parm: Feta crumbles are delicious on asparagus! Just swap in a few crumbles for a twist.

How to Make Parmesan Roasted Asparagus

First, prep your asparagus by washing it, drying it, and snapping off the woody ends. I go into more detail about how to prepare your asparagus in my asparagus guide.

Then, place the asparagus on a parchment-lined baking sheet and toss with the olive oil and seasonings.

Bake it until the asparagus is tender and has some golden crispy bits (longer is better for more crispiness).

Pull it out of the oven and sprinkle on the Parmesan, parsley, and more crushed red pepper flakes if you like, then squeeze half a lemon over the top.

Roasted Asparagus with Parmesan couldn’t be any easier, basically!

Tips for Success

• Dry your asparagus before roasting it by dabbing it with a paper towel. Any excess water will cause a steaming effect instead of a roasting effect.
• Line baking sheets with parchment for easy clean-up.
• Thin asparagus takes a shorter amount of time to cook; thick takes longer. To test for doneness, poke the thick end of a stalk with a fork and if it slides through with just a small amount of resistance, then your asparagus is tender.

How to Store Parmesan Roasted Asparagus

Store leftovers in an airtight container in the refrigerator for up to 3 days. It will wilt some in the fridge, so keep that in mind. I like to cut up leftover roasted asparagus and toss it into scrambled eggs or salads.

Can I Freeze Roasted Asparagus?

No, I don’t recommend freezing asparagus because the process of freezing and thawing will affect the texture.

More Asparagus Recipes

• Balsamic Marinated Asparagus
• Lemony Marinated Asparagus
• Asparagus Puff Pastry Tart
• Cream of Asparagus Soup

I hope you love this easy roasted asparagus with Parmesan as much as we do! Roasted asparagus is pretty much a staple side veggie around here all spring long. It’s one of my favorite parts of spring, if I’m being honest!

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Roasted Asparagus with Parmesan

Asparagus stalks, roasted until tender and succulent, then topped with salty Parmesan cheese, crushed red pepper flakes, and a squeeze of lemon to brighten the whole affair. One of the BEST ways to enjoy asparagus!

Keyword baked asparagus with parmesan, oven roasted aspragus with parmesan, parmesan roasted asparagus, roasted asparagus with parmesan

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Servings 4

Calories 112kcal

Author Kare

Ingredients

• 1 bunch asparagus ends trimmed; around 1 pound
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried thyme
• Pinch crushed red pepper flakes
• 1/2 teaspoon kosher salt plus more to taste
• 1/4 teaspoon freshly ground black pepper plus more to taste
• 1/4 cup shredded Parmesan cheese
• 2 tablespoons parsley minced; optional
• 1 tablespoon lemon juice from half a fresh lemon

Instructions

• Preheat oven to 425°F.
• Trim and wash the asparagus and pat dry with a paper towel. Add the asparagus in a single layer to two 9×13 baking sheets.
• Drizzle with olive oil and sprinkle on the garlic powder, thyme, crushed red pepper flakes (if using), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss with your hands to distribute the oil and seasonings.
• Place in the oven and bake for 8-14 minutes, until tender and the tips begin to brown. The baking time will be shorter for thinner stalks and longer for thicker stalks.
• Remove from the oven and sprinkle with Parmesan and parsley. Squeeze the lemon juice over the top. Add more salt and pepper if desired, and serve.

Notes

Vegan option:

Swap in a vegan Parmesan cheese substitute, or omit the Parm altogether and finish with sea salt flakes. Maybe zest your lemon and sprinkle that over the top after roasting, too, for a colorful touch with a hit of flavor.

Nutrition

Serving: 1g | Calories: 112kcal | Carbohydrates: 5g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 4mg | Sodium: 395mg | Potassium: 255mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1071IU | Vitamin C: 10mg | Calcium: 106mg | Iron: 3mg

The post Parmesan Roasted Asparagus appeared first on Kitchen Treaty.

Every once in awhile though, it feels a little … well, almost fake … when I find myself writing yet again about how utterly fabulous this pasta dish is or the transcendent, life-altering qualities of this sangria.

But the fact is, it’s not fake. I’m pretty much in love with just about every recipe I post. I’ve usually spent weeks, sometimes months, making and remaking and tweaking until I think it’s just right. So I guess the fact that I find myself going on and on about how tasty and perfect a dish shouldn’t be a huge surprise to me. But I guarantee that as I write up this week’s batch of posts, I’ll sigh yet again as I type more glowingly elaborate food descriptions.

This recipe, though? It’s extra amazing. Extra utterly fabulous. Extra, yes, life-altering and transcendent. The heavens open up, light shines, angels sing.

I’m exaggerating.

But only a little.

Seriously, it’s quite possibly the best soup I’ve ever tasted – and certainly the best soup to ever come out of my kitchen.

It’s garlicky. You’re aware of this – you saw the title of this – it’s got 40 garlic cloves. 40! Yes, you will probably smell like garlic for a day or so after eating this soup. Yes, you know it’s worth it.

It’s such a simple soup, and therein lies the beauty. Onions, thyme, and rich vegetable broth provide the stage for the obvious star – garlic cloves both roasted and simmered. The pour of whipping cream, squeeze of lemon, and sprinkle of Parmesan respectively highlight the sweet, buttery, nutty notes in the garlic.

No faking, here. This one is a must-try.

As far as the size of the garlic goes, I kept forgetting to weigh my heads of garlic so that I could give you an estimation. I think as long as your cloves aren’t super-small or you’re not using elephant garlic, your soup should come out just fine.

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40 Cloves of Garlic Soup

This simple vegetarian soup bursts with garlic, both roasted and simmered. It's a satisfying, bold soup equally worthy of kicking off a fancy dinner party or completing a quiet, cozy evening at home by the fire. Oh, and it will probably also help you ward off vampires. Bonus!

Prep Time 10 minutes minutes

Cook Time 1 hour hour 40 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 4 servings

Author Kare

Ingredients

• 25 garlic cloves unpeeled + 15 garlic cloves, peeled
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 1/4 cups sliced onions about 1 medium onion
• 1/2 teaspoon dried thyme or 1 1/2 teaspoons fresh thyme
• 3 cups vegetable broth
• 1/2 cup heavy whipping cream
• Kosher coarse salt and freshly ground pepper
• 1/2 cup shredded Parmesan cheese
• 4 lemon wedges

Instructions

• Preheat oven to 350 degrees Fahrenheit. Cut the top(s) off of your head(s) of garlic and separate out 25 cloves, making sure each clove has an end chopped off (this will help with squeezing out the roasted garlic later on).
• Place the 25 cloves in a small glass baking dish, pour the 2 tablespoons of olive oil over the top, and sprinkle with a little salt and pepper. Toss to coat. Cover the baking dish with foil and bake for about 45 minutes, until cloves are light golden brown and very tender. Remove from oven and cool.
• Squeeze the roasted garlic between your fingertips to release the garlic and discard the peel. Set roasted garlic aside.
• In a large saucepan, melt the butter over medium heat. Add the onions and thyme; cook until onions are soft and translucent, about 5 minutes. Add both the roasted garlic and the 15 peeled raw garlic cloves and cook, stirring, for about 3 minutes.
• Add vegetable stock and, continuing over medium heat, bring the soup just to a boil. Reduce heat and simmer, covered, for about 20 minutes, or until garlic is very tender. Remove from heat and cool slightly.
• Using an immersion blender or working in batches with a blender, puree soup until smooth.
• Return soup to pan and stir in heavy whipping cream. Season with salt and pepper, to taste.
• Sprinkle Parmesan cheese into each bowl and ladle the soup over the top. Squeeze one lemon wedge over each bowl and sprinkle with additional Parmesan if desired. Serve.

 

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This creamy polenta recipe makes for a super-satisfying meal simply when sprinkled with a few chopped scallions or topped more heartily with grilled squash, steamed broccoli, or sauteed mushrooms. We also love it as an easy substitute for mashed potatoes: it’s the perfect base for pot roast or stew. When we make this in our house, it’s often a side for my carnivorous guy and a main for me, and we both feel like we got the better part of the deal.

In fact, this stuff is so wonderfully creamy, I almost named it “Uber Creamy Parmesan Sour Cream Polenta,” but then I had a tartlet moment with the word “uber.” You know, that episode of Friends? “Tartlet … tartlet … the word has lost all meaning!”

Anyway.

Note: We use Bob’s Red Mill Corn Grits Polenta for this recipe. I thought it was important to mention the specific type of polenta we start with because quite honestly, I had always thought grits and polenta were different things, but perhaps not (can anyone enlighten me?)

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Creamy Parmesan Sour Cream Polenta

Milk, butter, Parmesan cheese, and sour cream give this cheesy polenta a rich, creamy consistency. Try it in place of your usual mashed potatoes, or top with steamed broccoli for a quick, easy, and satisfying vegetarian meal.

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 3 -4 servings

Author Kare

Ingredients

• 1 1/2 cups milk I use 2%
• 1 1/2 cups water
• 1 teaspoon kosher salt
• 2/3 cup polenta corn grits
• 5 tablespoons unsalted butter
• 1/4 cup sour cream
• 1/3 cup Parmesan cheese grated plus additional for sprinkling on top
• Chopped scallions or parsley for garnish optional

Instructions

• In a medium pot over medium-high heat, bring the milk, water, and salt to a boil, stirring occasionally.
• Turn heat to low and slowly drizzle in the polenta, whisking constantly to prevent clumping.
• Cover and cook for 15 – 20 minutes, stirring occasionally, until creamy.
• Remove pot from stove and stir in the butter, sour cream, and Parmesan cheese.
• Serve topped with scallions and/or parsley, if using.

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