Ina Garten Roasted Asparagus with Parmesan
This recipe features fresh asparagus spears tossed in olive oil and seasonings, roasted at high heat to create a caramelized, tender-yet-crisp texture, and finished with freshly grated Parmesan. It’s a go-to vegetable side dish that’s both fast and fancy, ideal for any meal.
- Prep Time: 5
- Cook Time: 15
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Side dish
- Method: Roasting
- Cuisine: American
Ingredients
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1 bunch (about 1 pound) fresh asparagus, trimmed
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2 tablespoons extra virgin olive oil
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½ teaspoon kosher salt
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¼ teaspoon freshly ground black pepper
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¼ cup freshly grated Parmesan cheese
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Lemon wedges (optional, for serving)
Instructions
Step 1: Preheat the Oven
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Preheat your oven to 400°F (200°C).
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Line a baking sheet with parchment paper or lightly grease with olive oil.
Step 2: Prepare the Asparagus
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Trim the woody ends of the asparagus by snapping or cutting off the bottom 1–2 inches.
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Place the asparagus spears in a single layer on the baking sheet.
Step 3: Season the Asparagus
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Drizzle with olive oil, then toss to coat evenly.
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Sprinkle with kosher salt and freshly ground black pepper.
Step 4: Roast the Asparagus
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Roast for 12–15 minutes, depending on the thickness of the spears, until tender and slightly crisp.
Step 5: Add Parmesan and Finish
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Remove from the oven and immediately sprinkle with grated Parmesan cheese while still hot.
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Serve warm, with lemon wedges on the side, if desired.