Parmesan Asparagus

Parmesan Asparagus

42
Zerkovich 0

"So quick and easy, this cheesy asparagus dish goes great with pork or poultry. Even those in my family that turn up their noses to asparagus, love this dish!"

Ingredients 20 m {{adjustedServings}} servings 32 cals

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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 32 kcal
  • 2%
  • Fat:
  • 1 g
  • 1%
  • Carbs:
  • 4g
  • 1%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 153 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (205 degrees C). Grease a baking sheet with cooking spray.
  2. Lightly coat asparagus with cooking spray; place on prepared baking sheet. Combine Parmesan cheese and garlic salt in a small bowl; set aside.
  3. Bake in preheated oven for 6 minutes; turn asparagus and continue baking until tender, about 6 minutes.
  4. Sprinkle Parmesan cheese mixture over asparagus.
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Reviews 42

  1. 61 Ratings

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naples34102
11/21/2013

The concept was good, but I do have some criticism of this recipe. Suffice it to say olive oil is a better option than cooking spray, fresh minced garlic preferable to garlic salt, and the Parmesan tossed with the asparagus before roasting rather than sprinkling it on afterward much tastier. I found 10 minutes was adequate, and didn't bother turning it mid-way. A little drizzle of fresh lemon juice and a light sprinkle of grated lemon zest make this particularly fresh and lively. Small changes easily elevate this to a 5-star rating.

chef242
7/15/2012

This dish turned out very well even though the power went out while baking and I finished it on the gas stove top. The frying pan produced small chunks of fried Parmesan which was a treat as well.

lovestohost
8/20/2012

Roasted asparagus is always a winner! I increased the temp to 450 when I realized I'd overestimated how much time I head before the rest of dinner was ready. As I was cooking this while camping, I also simply shook parm from the can on, rather than measuring a T. No complaints here; thanks for the recipe, Zerkovich!