Asparagus is one of our favorite vegetables – especially the really skinny ones! It’s tender, flavorful and when roasted in butter and garlic, then topped with parmesan cheese, no one will be able to resist this simple side dish!
Anthony’s favorite vegetable is broccoli. We have it steamed, roasted or boiled at least twice a week, so when I made this Parmesan Roasted Asparagus, I told him that it was long, skinny broccoli instead. He of course, took a big bite and “yummmmmm”ed through the whole piece. After he took a bite, and liked it, we told him it was asparagus, and he then said, “well, I guess I like asparagus too!”
The skinnier pieces of asparagus are a lot more tender than the thicker varieties that are usually in the store, making it easier for kids to eat since it’s not too stringy. So, if you can find it buy it right away! If you end up getting the thicker variety, boil it in a large pot of salted water for about 5 minutes, until it starts to get tender. Drain, and then follow the rest of the recipe directions.
Although this is usually a spring vegetable, I have given it a wintery twist by roasting it with parmesan cheese and butter and then served it along side my go-to Herb and Garlic Roasted Chicken and some Mashed Potatoes. If it’s the spring time, and you’re looking at this recipe, give it a springy twist by squeezing a little fresh lemon juice over the top after roasting!
1 lb skinny asparagus
1/2 stick butter
2 tsp garlic salt
1/2 tsp black pepper
2 cloves garlic, minced
1/8 cup grated parmesan cheese
Preheat oven to 400 degrees.
Prepare asparagus by placing on a cutting board and cutting off the rough or woody ends – about 1/4″ – 1″, depending on the length of your asparagus.
In a small pan over low heat, melt butter with garlic, garlic salt and black pepper. Let cook for about 5 minutes, allowing the garlic flavor to really get into the butter. Remove from heat and set aside.
Line a baking sheet with parchment paper, and place asparagus in a single layer. If you were not able to get skinny asparagus, boil the thicker asparagus in a large pot of salted water for 5 minutes, drain and then place in a single layer on the baking sheet.
Pour butter and garlic mixture over the top of the asparagus, and toss around with your fingers to cover the asparagus completely.
Roast for 10-12 minutes, or until asparagus is fork tender. Remove from heat and sprinkle with grated parmesan cheese.
There are just so, so many things that you can do with asparagus, and it’s a really healthy veggie too. Just be prepared for your pee to stink a little after you eat it! It’s science! I Googled it after I wrote this too, just to make sure it wasn’t only me! Here is the article I read: http://www.smithsonianmag.com/science-nature/why-asparagus-makes-your-urine-smell-49961252/?no-ist
If you’re looking for the FREE printable version of this recipe, click the link below for a PDF version to add to your collection. What is your favorite way to eat asparagus?