Recipe by J Scholfield
"Great way to serve asparagus, and yummy too."
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ground black pepper
grated Parmesan cheese
fresh lemon, cut into wedges
We love roasted asparagus. I don't know if the initial steaming (blanching) is really necessary. We like our asparagus on the crisp side though.
In my opinion, steaming the asparagus before roasting it is not only an inconvenient, unnecessary step that uses more pans, but it may even result in overcooking the asparagus once it finally makes it to the 475 degreee oven. I roasted mine in a 400 degree oven alongside the fish I prepared for dinner. Both were done in 15 minutes (as a point of reference my asparagus were on the thicker side) For a seasoning twist I used Penzey's Chicago Steak Seasoning instead of just ground pepper. Easier and five-star excellent if simply roasted in the oven, period.
I did not bother messing with the steam step. I just layered the asparagus on the baking sheet and followed the rest of the instructions as listed. I did add a sprinkling of salt. I did bake mine just a touch longer--almost 15 minutes. Pretty good. No leftovers--what my family did not eat, I did.
Delicious! Only thing I did was add the lemon juice before baking, because I like my asparagus green. Other than that, this one's a keeper!
So delicious! Did NOT steam the asparagus....just roasted it. Squeezed the fresh lemon over the asparagus after it was roasted and that gave an awesome fresh flavor. My family inhaled this veggie last night and I ws glad I mande 2 bunches because it was gone. Skip the steaming and go right to roasting....you wont regret it. Thanks!
This was an absolute success. I normally have leftovers, not tonight. I used some tips from other people who made this. I baked it at 475 for about 12 minutes and then broiled it for about 4 minutes. I added the lemon juice prior to cooking and it kept that vibrant green color. I added a little salt as well. I did skip the steaming as we prefer a little crunch to our asparagus. This is a wonderful recipe and I will make it again. Thanks for the recipe and thanks for the tips.
I made this recipe two ways - one with the blanching, as written and one without. Really cannot see a reason to blanch. The taste is there, and the Parmesan cheese is a nice touch.
I make this all the time only I add 4pcs minced bacon and 1 tbsp garlic and only a touch of oil to kick this up a notch. You can skip the steaming step all togeher.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Parmesan Asparagus
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 18
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