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!)
- 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)
- Vegetable spray (Options: switch out the orange zest for lemon. Substitute Gruyere, Asiago, or Aged Gouda for Parmesan)
- 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.