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When I met my husband, he was convinced that asparagus was the most disgusting, slimy, revolting vegetable on the planet.
“You’ve never had my asparagus,” I told him.
He’d only eaten asparagus out of a can, soggy and salty and mush. That is no way to eat any vegetable, but especially fragile asparagus spears.
The best way to eat it is freshly cut from the garden, drizzled with olive oil, and roasted. You can find the details of that roasting method in my egg and asparagus salad post.
This recipe takes my favorite method and makes it even more appealing than I thought was possible, and it’s no more difficult than the original.
| Garlic Roasted Asparagus with Parmesan Cheese |
- 1-2 pounds of asparagus spears
- 2 tablespoons olive oil
- 5 cloves garlic
- 1/2 cup Parmesan cheese, shaved or grated (not the stuff in the can, okay?)
- Trim the asparagus spears where the tender portion meets the more fibrous stem. One way to do it is to bend each spear individually and see where it breaks, but that takes entirely too long for me. I just eyeball it and see where it cuts most easily. After they’ve been trimmed, I cut the asparagus into 2-inch pieces.
- Spread the cut asparagus in a single layers in a jelly roll or 9×13 pan.
- Press the garlic over top of the asparagus. If you don’t have a garlic press, mince the garlic and sprinkle it over the asparagus.
- Sprinkle olive oil over the asparagus and garlic.
- Top the whole thing with Parmesan cheese.
- Roast the veggies at 425 for 12 to 15 minutes, until the asparagus is crisp-tender and the cheese is melted.
My asparagus-hating husband adores it cooked this way.
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{ 6 comments… read them below or add one }
I’m bookmarking this one. That’s an oft-heard complaint against asparagus here, too. But I’d love to find a way to cook it that DOESN’T destroy it (or drown it in hollandaise! lol)
Would you believe that I’ve never eaten hollandaise? Never. We never cook asparagus any other way, just drizzle with olive oil and spices and then roast. It’s so good that way.
Do try different cooking times to see what you like best. Experiment.
I love roasted asparagus, that is what we are having for Easter. I have never added garlic to it, will have to try that one.
I’m definitely making this tonight! I have a bag full of fresh asparagus from Pappy’s garden just waiting for me to cook it. We love asparagus grilled, but your recipe may be our new favorite! Thanks!
Absolutely! We ate our first harvest last night for dinner. The scene reminded me of something out of Disney’s A Christmas Carol – 3 people sharing 5 meager spears of asparagus. But every bite tasted soooo good.
My fiance loves GARLIC! (well, also bacon, haha!) and I love CHEESE! (and asparagus!) I asked him what was his favorite vegetable and he said “none of them! …uh, just kidding… ummm, corn?” so I asked what is your favorite green vegetable and again I got the “none of them!” answer!!! I found an Easter dinner menu plan for ham, asparagus, and then my mom suggested deviled eggs! I googled for a garlic cheese asparagus recipe and found this! I made it yesterday, for us to eat tomorrow! I hope he likes it! I doubled the cheese and used minced garlic- about a spoon-ful over the whole dish!
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