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Roasted Asparagus with Garlic and Parmesan

This roasted asparagus dish features tender, vibrant green spears with crispy edges, enhanced by fragrant garlic and melted Parmesan cheese. The key to perfect texture is even spacing and precise roasting at high heat, which creates a smoky, nutty flavor and appealing caramelization. The final dish is both visually appealing and irresistibly crispy and tender in every bite.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: European
Calories: 120
Ingredients Equipment Method

Ingredients
  

  • 1 bunch fresh asparagus firm, bright green, tightly closed tips
  • 3-4 cloves garlic thinly sliced
  • 1/4 cup Parmesan cheese freshly grated
  • 2-3 tablespoons extra virgin olive oil good quality, fruity
  • to taste flaky sea salt for seasoning
  • to taste cracked black pepper for seasoning
  • 1 lemon lemon optional, for squeezing after roasting

Equipment

  • Oven
  • Baking sheet with parchment
  • Sharp knife
  • Small bowl
  • Tongs or spatula
  • Grater

Method
 

  1. Preheat your oven to 220°C (430°F) and line a baking sheet with parchment paper to ensure easy cleanup and even roasting.
  2. Trim the woody ends off the asparagus, about 1-2 cm (half an inch), and pat them dry with a towel to remove excess moisture.
  3. Arrange the asparagus evenly on the prepared baking sheet, leaving space between each spear for proper air circulation and even crisping.
  4. Thinly slice the garlic cloves and sprinkle them over the asparagus, aiming to distribute slices across all spears for maximum aroma.
  5. Drizzle the asparagus with 2-3 tablespoons of good-quality olive oil, ensuring all spears are lightly coated and shiny.
  6. Season generously with flaky sea salt and cracked black pepper, then gently toss the spears with tongs or your hands to coat evenly.
  7. Place the baking sheet in the oven and roast for 12-15 minutes, until the tips are crispy and the stalks are tender with a vibrant green color.
  8. About 2 minutes before the end of roasting, sprinkle the freshly grated Parmesan cheese over the asparagus and return to the oven to melt and brown slightly.
  9. Remove the asparagus from the oven once the cheese is bubbling and golden, and the tips are crispy and caramelized.
  10. Optionally, squeeze fresh lemon juice over the hot asparagus for a bright, zesty finish, then serve immediately while crispy and fragrant.