Ingredients
Equipment
Method
- Begin by preheating your oven to 400°F (200°C). While the oven heats up, wash your bunch of asparagus. Lay the spears on a clean cutting board and gently bend each spear. It will naturally snap at its woody end. Discard the tough ends or save them for making vegetable broth. You want to end up with tender, edible spears.1 pound fresh asparagus
- Place the trimmed asparagus spears on a baking sheet. Drizzle them generously with the 2 tablespoons of olive oil. Add the minced garlic, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Use your hands to gently toss everything together, ensuring each spear is evenly coated with the oil, garlic, salt, and pepper. This even coating is crucial for uniform roasting and flavor distribution.1 pound fresh asparagus, 2 tablespoons olive oil, 1 clove garlic, 1/4 teaspoon salt, 1/8 teaspoon black pepper
- Arrange the seasoned asparagus in a single layer on the baking sheet. Avoid overcrowding the pan, as this can lead to steaming rather than roasting, which we want to avoid for that desirable crisp-tender texture. Place the baking sheet in the preheated oven and roast for 8 to 12 minutes. The exact time will depend on the thickness of your asparagus spears. You’re looking for them to be bright green and tender-crisp, with the tips just starting to brown slightly.1 pound fresh asparagus
- Once the asparagus is tender and perfectly roasted, carefully remove the baking sheet from the oven. Immediately sprinkle the 2 tablespoons of grated Parmesan cheese over the hot asparagus. The residual heat will begin to melt the cheese, creating a lovely coating. Drizzle the 1 tablespoon of balsamic glaze evenly over the top. If you don't have balsamic glaze, you can quickly make your own by simmering about 1/4 cup of balsamic vinegar in a small saucepan over medium-low heat until it has reduced by half and thickened to a syrupy consistency.2 tablespoons grated Parmesan cheese, 1 tablespoon balsamic glaze
- GENTLY toss the asparagus one last time on the baking sheet to distribute the Parmesan and balsamic glaze. Serve the roasted asparagus with parmesan balsamic immediately while it's warm and the cheese is perfectly melty. This dish is best enjoyed fresh off the heat.2 tablespoons grated Parmesan cheese, 1 tablespoon balsamic glaze
Notes
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat in the microwave or oven.
