This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 15 mins

Asparagus Parmesan

Read Reviews (401)

"Quick and easy asparagus that is sauteed, and topped off with Parmesan cheese." — JenElaine

Ingredients Edit and Save

Watch video tips and tricks

Pan-Fried Asparagus

Roasted Asparagus with Prosciutto & Poached Egg

Oven-Roasted Asparagus

Sautéed Garlic Asparagus

Grilled Asparagus

Sautéed Swiss Chard with Parmesan

Asparagus Soufflé

Asparagus with Ham and Lemon

How to Cook Asparagus

Battle of the Butter: Salted vs. Unsalted

Types of Cooking Oil

Types of Salt

Original recipe makes 5 servings Change Servings

1 tablespoon butter
1/4 cup olive oil
1 pound fresh asparagus spears, trimmed

3/4 cup grated Parmesan cheese
salt and pepper to taste

Check All Add to Shopping List

Directions

Melt butter with olive oil in a large skillet over medium heat. Add asparagus spears, and cook, stirring occasionally for about 10 minutes, or to desired firmness. Drain off excess oil, and sprinkle with Parmesan cheese, salt and pepper.

Kitchen-Friendly View

PREP 5 mins
COOK 10 mins
READY IN 15 mins

Footnotes

Note: The butter can be substituted with extra olive oil. I use butter for the flavor.

ADVERTISE WITH US

I'm rating this a 5* because, with alterations, it is a HIT! I took the advice of other reviewers and added minced garlic and chopped onions (about 2 cloves and 1/2 an onion) and also threw in 2 slices bacon at the beginning, as my fiance doesn't like asparagas especially and would REALLY turn his nose up if no meat products were involved.....it was AMAZING!!!! Ooooh, he loved it so much he ate the whole pan (1 lb) of asparagus, and was slobbering for more. I probably used 1/2 c freshly shredded parm all said and done. Thank you!!!

—RANCHGIRL_59714

See full review »

Most Helpful Critical Review

Aug 30, 2011

Too much oil even drained. Cheese is ok but a bit heavy for asparagus. On the upside my "garbage disposal" (hubby) loved it :) Would be good with a touch of lemon juice and/or almond slivers.

—fulovebnzs

See full review »

604 Ratings

See other versions of this recipe!

Apr 03, 2007

This is the only way we prepare our asparagus now! VERY GOOD! Another way to prepare it is in the oven. You can spray a pan with Pam, then you line up the asparagus and shake it a bit so all sides are coated with the spray. Then sprinkle with kosher salt and pepper. Bakes at 450 for 5 minutes. Then sprinkle with paremesan when you pull the pan out of the oven. Baking and spraying with a fat-free cooking spray may make it a bit healthier

—Jamie

See full review »

Oct 21, 2003

This recipe is awesome. I alter it slightly to decrease fat. I steam for 3 minutes, drain, then saute in 1 T oil and 1 T butter for 5 min. and then sprinkle fresh parm cheese on it. Wonderful!

—NPEAKE

See full review »

Jul 04, 2005

Hmmm... reading reviews people said 3/4 TSP of cheese was not enough but the recipe I see calls for 3/4 CUP of parmesan, which seemed like too much! So I just sprinkled till it looked right which came out to probably around 1/3 cup. I also put 1/2 tsp of chopped garlic in the butter and oil and squirted the juice of 1/2 a lemon over the asparagus before adding the cheese.

—chellebelle

See full review »

Mar 02, 2009

Used the suggestion of a previous reviewer. Sprayed down a rimmed cookie sheet with some PAM, rolled the asparagus around in it then seasoned with salt, pepper and a little garlic powder. Baked in a 450 degree oven for 5-7 minutes. Then sprinkled with the parmesan cheese. Deee-licious!

—Wenderbell

See full review »

Mar 22, 2012

I sauteed some minced onion and minced garlic in the EVOO/butter, then let it cool. After it had cooled a little, I drizzled the mixture over the asparagus. I roasted this instead of cooking it in the skillet. I also used fresh parmesan. Family didn't care for it but I LOVED IT. NOTE: I served this with Mushroom Wild Rice Bake and Corn Bread Chicken.

—Sarah Jo

See full review »

Feb 10, 2011

I thought this was pretty good! I admit I did use a bag of frozen asparagus and I cooked it in the microwave. I cooked a 12 oz bag in a bowl covered with plastic wrap with about 1/4 cup of water, on the package directions. Then, I drained and added 1 Tblsp of whipped butter and olive oil to taste about 2 Tblsp. I covered and cooked 1 more minute. Then, I sprinkled on the cheese to taste about 1/3 of a cup or less and microwaved 1 more minute. I sprinkled on a little salt when I took them out of the microwave. I didn't mean to change the cooking method but, I did it out of ease. And, I used all of the ingredients listed, but scaled them back to cut a few calories. In the end delicous!

—Blender Woman

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Asparagus with Sliced Almonds and Parmesan Cheese

Asparagus with Parmesan Crust

Broiled Asparagus Parmesan

Grilled Parmesan Asparagus

Grilled Lemon Parmesan Asparagus

Parmesan Asparagus

Roasted Parmesan Asparagus

Roasted Asparagus with Parmesan

Becel(R) Oven-Roasted Asparagus with Parmesan Gremolata

Asparagus with Pecans and Parm

ADVERTISE WITH US

Nutrition

Calories
199 kcal
10%

Carbohydrates
4.1 g
1%

Cholesterol
19 mg
6%

Fat
17.5 g
27%

Fiber
1.9 g
7%

Protein
7.8 g
16%

Sodium
248 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Asparagus Parmesan

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories: 199
Calories from Fat: 158

% Daily Value *
Total Fat 17.5g 27 %
Saturated Fat 5.6g 28 %
Cholesterol 19mg 6 %
Sodium 248mg 10 %
Potassium 203mg 6 %
Total Carbohydrates 4.1g 1 %
Dietary Fiber 1.9g 7 %
Protein 7.8g 16 %
Sugars 1.8g
Vitamin A 16 %
Vitamin C 8 %
Calcium 24 %
Iron 21 %
Thiamin 13 %
Niacin 19 %
Vitamin B6 6 %
Magnesium 7 %
Folate 27 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.