Roasted Spring Asparagus

The other day I finally found the first asparagus of spring in the store. I was so excited to find my favorite little green stalks, I can’t even begin to tell you!

One of my favorite ways to make asparagus is to roast it with a sprinkling of Parmesan cheese. Roast asparagus is softer and slightly sweeter than the sauteed version. The Parmesan gives it nice salty kick, too, just the thing to punch up the flavor. The thing I love the most about roasting vegetables, is that it is so incredibly easy to do. Just toss them with oil, pop them into the oven, and the rest is just a matter of waiting!


  • 1 bunch fresh asparagus
  • 2 tablespoons olive oil
  • 1/4 cup grated Parmesan


1. Preheat the oven to 400F. Line a baking sheet with aluminum foil and set aside.

2. Snap the bottom of the asparagus off at the place where it breaks naturally. Toss the stalks with the olive oil and line them up on the baking sheet.

3. Roast the asparagus for 20 minutes, or until easily speared with a fork. Pull the baking sheet out of the oven and sprinkle with the Parmesan. Roast for 4 more minutes. Allow to cool slightly and serve.