Roasted Asparagus Parmesan Topping (Printable)

Tender asparagus spears roasted and topped with melted Parmesan and fresh herbs.

# What You'll Need:

→ Vegetables

01 - 1 lb fresh asparagus, trimmed

→ Oils & Seasonings

02 - 2 tbsp olive oil
03 - 1/2 tsp sea salt
04 - 1/4 tsp freshly ground black pepper

→ Cheese

05 - 1/3 cup freshly grated Parmesan cheese

→ Optional Garnish

06 - 1 tbsp chopped fresh parsley
07 - 1 lemon, cut into wedges

# How to Make It:

01 - Set the oven to 425°F and line a baking sheet with parchment paper.
02 - Arrange asparagus spears in a single layer on the prepared baking sheet.
03 - Drizzle olive oil over the asparagus, then sprinkle with sea salt and black pepper. Toss gently to ensure even coating.
04 - Place in the preheated oven and roast for 12 to 15 minutes, until tender and slightly golden.
05 - Remove from oven, sprinkle evenly with Parmesan cheese, and return to oven for 1 to 2 minutes until cheese melts.
06 - Transfer asparagus to a serving dish, garnish with chopped parsley, and serve with lemon wedges as desired.

# Expert Advice:

01 -
  • It transforms a humble vegetable into something elegant enough for company in under thirty minutes flat.
  • The cheese doesn't just sit on top—it melts into the little crevices and catches the heat, creating these perfect salty pockets.
02 -
  • Don't crowd the pan—if the asparagus pieces are touching, they'll steam instead of roast, and you'll lose that golden caramelization that makes this recipe special.
  • Timing matters more than you'd think; overcooked asparagus becomes mushy and sulfurous, so pull it out while it still has character.
03 -
  • Toast the Parmesan on the pan first if you prefer it slightly crispy—add it when the asparagus has about two minutes left, and it'll develop golden edges.
  • A pinch of crushed red pepper flakes added before roasting gives the dish a whisper of heat that makes the cheese and asparagus taste even better together.

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