It’s the season for asparagus, so what better way to celebrate than with this delicious Garlic Parmesan Roasted Asparagus Recipe?
Roasted asparagus recipes are excellent to enjoy as sides for main dishes like steak, pork or chicken. Chicken, in particular, pairs well with asparagus and ginger, which is why I would be most inclined to eat this version with a side of pan-fried or roasted chicken thighs.
Coating the asparagus in olive oil is healthy on a well-formulated ketogenic diet. Olive oil also neutralizes the sulphuric taste that often makes kids (and adults) dislike asparagus. Trust me, if you don’t like asparagus or have someone in the house who doesn’t like it, this recipe will knock their socks off.
Oftentimes people boil asparagus, which can lead to a bland and flavourless final product. Blanching is fine, but boiling draws the taste of the vegetable into the water rather than locking the flavour in.
This is because there is an imbalance of salt between the water and the vegetable. You can easily fix this by adding salt to your water (I recommend 2 tsp at least), which will hold the nutrients in the actual vegetable, and keep all the beautiful taste inside the skin rather than in the water.
Roasted Asparagus Recipes
If you haven’t tried my other asparagus recipes, be sure to try this delicious Asparagus Wrapped in Proscuitto or my Asparagus and Pine Nut Recipe. You could serve this with a side of Salmon or chicken.
You can easily trim the woody ends of your asparagus by bending the green stalk three-quarters of the way from the end and letting the stalk snap in your fingers.
I learned this trick from Jamie Oliver back in his Naked Chef days.
Instead of Parmesan, you can also use mozzarella (or any cheese really). Mozzarella will make the asparagus super duper cheesy, but you might have to add some extra salt since it isn’t as salty as Parmesan.
Store this asparagus in an airtight container in the fridge for up to 3 days.
Garlic Parmesan Roasted Asparagus
- 2 Bunches Asparagus woody ends trimmed
- 2 Tbsp olive oil
- 1 tsp crushed garlic
- 1 tsp grated ginger
- 2 Tbsp grated parmesan cheese
- Salt and Pepper to taste
- Preheat the oven to 180 C (355 F).
- Place the asparagus on a baking sheet in an even layer. Stir the olive oil with the garlic and ginger, and rub over the asparagus spears.
- Roast for 15 minutes. Remove from the oven, sprinkle with the grated Parmesan cheese and season with salt and pepper to taste. Roast for another 5 minutes.
- Enjoy immediately or store in an airtight container in the fridge for up to 3 days.
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