Spring is in the air, which means asparagus will be on sale at the local grocery stores and farmers’ markets. Take advantage of the savings by making this Parmesan Roasted Asparagus as a side dish for a weeknight dinner. Below are a few notes about this recipe.
- I prefer thinner asparagus as opposed to the really thick ones for roasting. If your spears are thicker than a pencil, they will need to be cooked for a little longer. Just keep an eye on them until they are slightly browned.
- I used a microplane to grate the cheese on top after the asparagus is out of the oven. You could also use a box grater or purchase pre-grated cheese.
- To trim the asparagus, take it by each end and snap it in half. Use this as your guide on where you should trim the ends off. It is usually about an inch off the bottom.
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Parmesan Roasted Asparagus
Quick and easy side dish with fresh asparagus and cheese
Servings 4 people, as a side
Calories 130
Equipment
- 1 Skillet
Ingredients
- 1 1/2-2 pounds asparagus trimmed
- 1 tablespoon extra-virgin olive oil
- salt and pepper
- 1/4 cup pine nuts toasted
- 1/4 cup parmesan cheese grated
Instructions
- Preheat oven to 450°. Place the asparagus on a large baking sheet. Drizzle with the olive oil and add salt and pepper. Using tongs or your hands mix well to coat all the asparagus and spread them on the baking sheet so they are not overlapping. Roast in the oven for 12-15 minutes.
- While they are roasting place the pine nuts in a small skillet and toast over medium low heat until browned a little. Remove the asparagus from the oven and place on a serving tray. Sprinkle with the cheese and pine nuts to serve.
Notes
Nutrition
Calories: 130kcal | Carbohydrates: 7g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 6mg | Sodium: 98mg | Potassium: 240mg | Fiber: 3g | Sugar: 2g | Vitamin A: 900IU | Vitamin C: 9.1mg | Calcium: 100mg | Iron: 2.9mg
Nutrition information is an estimate and will vary depending on the brands and ingredients you choose.
Fresh asparagus is the best! I Usually make a similar dish in spring, but I have never added the pine nuts and they sound like the perfect addition! Adding them next time 🙂