Parmesan Asparagus

There is nothing quite like fresh, tender asparagus as a side dish. It looks bright on the table. Plus, asparagus goes with so many types of meals, whole or chopped. Put it beside eggs, salmon, scallops, chicken casserole, ravioli, risotto, a pasta toss, or grilled steak (just to name a few), and you’re done! Alternatively, turn it into a soup, or wrap it in prosciutto.

This parmesan asparagus recipe keeps the asparagus intact, but for removing woody ends. In shopping for your stalks, seek those with a bright green color. If you see a bundle with nearly the same thickness and length, this recipe cooks more uniformly. Should you need to store them before cooking, dampen a paper towel and wrap it around the stalk ends. Placed in the refrigerator these will keep for about two days (you want them fresh!)

Parmesian Asparagus

There is nothing quite like fresh, tender asparagus as a side dish. It looks bright on the table. Plus, asparagus goes with so many types of meals, whole or chopped. Put it beside eggs, salmon, scallops, chicken casserole, ravioli, risotto, a pasta toss, or grilled steak (just to name a few), and you’re done! Alternatively, turn it into a soup, or wrap it in prosciutto.
This parmesan asparagus recipe keeps the asparagus intact, but for removing woody ends. In shopping for your stalks, seek those with a bright green color. If you see a bundle with nearly the same thickness and length, this recipe cooks more uniformly. Should you need to store them before cooking, dampen a paper towel and wrap it around the stalk ends. Placed in the refrigerator these will keep for about two days (you want them fresh!).

Ingredients

  • 1 pound fresh asparagus
  • 1 ½ tsp olive oil
  • 1 ½ tsp melted butter
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ tsp orange zest
  • ½ tsp coarse sea salt
  • ½ cup Parmesan cheese (shredded)
  • Pepper (to taste)
  • Chives
  • Vegetable spray (Options: switch out the orange zest for lemon. Substitute Gruyere, Asiago, or Aged Gouda for Parmesan)

Instructions 

  • Remove the woody ends from the asparagus. You can reserve these in the freezer for soup or stock should you wish.
  • Preheat your oven to 400 degrees F.
  • Toss the spears in the oil, butter, and seasoning.
  • Line a baking sheet with aluminum foil coated with cooking spray
  • Bake at 400 F for 7 minutes
  • Top with cheese.
  • Bake for 3 more minutes (until melty).
  • Serve hot.

Notes

If you want a fancier presentation, peel the skins off the base of the spears before cooking.
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