Great way to serve asparagus, and yummy too.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place oven rack on top third of oven.

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  • Preheat oven to 475 degrees F (245 degrees C).

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until barely tender, 2 to 4 minutes depending on thickness.

  • Place steamed asparagus on a rimmed baking sheet.

  • Drizzle with olive oil and roll asparagus spears in oil until they are coated.

  • Sprinkle with ground black pepper and Parmesan cheese.

  • Bake in preheated oven until lightly browned, about 5 minutes. Do not turn or shake asparagus.

  • Serve with lemon wedges.

Nutrition Facts

44.3 calories; protein 3.5g 7% DV; carbohydrates 4.6g 2% DV; fat 2g 3% DV; cholesterol 2.2mg 1% DV; sodium 40.6mg 2% DV. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/09/2012
We love roasted asparagus. I don't know if the initial steaming (blanching) is really necessary. We like our asparagus on the crisp side though. Read More
(31)

Most helpful critical review

Rating: 3 stars
05/08/2012
In my opinion steaming the asparagus before roasting it is not only an inconvenient unnecessary step that uses more pans but it may even result in overcooking the asparagus once it finally makes it to the 475 degreee oven. I roasted mine in a 400 degree oven alongside the fish I prepared for dinner. Both were done in 15 minutes (as a point of reference my asparagus were on the thicker side) For a seasoning twist I used Penzey's Chicago Steak Seasoning instead of just ground pepper. Easier and five-star excellent if simply roasted in the oven period. Read More
(11)
17 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
03/09/2012
We love roasted asparagus. I don't know if the initial steaming (blanching) is really necessary. We like our asparagus on the crisp side though. Read More
(31)
Rating: 4 stars
05/08/2012
I did not bother messing with the steam step. I just layered the asparagus on the baking sheet and followed the rest of the instructions as listed. I did add a sprinkling of salt. I did bake mine just a touch longer--almost 15 minutes. Pretty good. No leftovers--what my family did not eat I did. Read More
(24)
Rating: 5 stars
03/15/2012
Delicious! Only thing I did was add the lemon juice before baking because I like my asparagus green. Other than that this one's a keeper! Read More
(20)
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Rating: 3 stars
05/07/2012
In my opinion steaming the asparagus before roasting it is not only an inconvenient unnecessary step that uses more pans but it may even result in overcooking the asparagus once it finally makes it to the 475 degreee oven. I roasted mine in a 400 degree oven alongside the fish I prepared for dinner. Both were done in 15 minutes (as a point of reference my asparagus were on the thicker side) For a seasoning twist I used Penzey's Chicago Steak Seasoning instead of just ground pepper. Easier and five-star excellent if simply roasted in the oven period. Read More
(11)
Rating: 5 stars
03/07/2013
This was an absolute success. I normally have leftovers not tonight. I used some tips from other people who made this. I baked it at 475 for about 12 minutes and then broiled it for about 4 minutes. I added the lemon juice prior to cooking and it kept that vibrant green color. I added a little salt as well. I did skip the steaming as we prefer a little crunch to our asparagus. This is a wonderful recipe and I will make it again. Thanks for the recipe and thanks for the tips. Read More
(3)
Rating: 5 stars
04/18/2013
So delicious! Did NOT steam the asparagus....just roasted it. Squeezed the fresh lemon over the asparagus after it was roasted and that gave an awesome fresh flavor. My family inhaled this veggie last night and I ws glad I mande 2 bunches because it was gone. Skip the steaming and go right to roasting....you wont regret it. Thanks! Read More
(3)
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Rating: 4 stars
05/12/2015
I made this recipe two ways - one with the blanching as written and one without. Really cannot see a reason to blanch. The taste is there and the Parmesan cheese is a nice touch. Read More
(1)
Rating: 5 stars
12/02/2013
I make this all the time only I add 4pcs minced bacon and 1 tbsp garlic and only a touch of oil to kick this up a notch. You can skip the steaming step all togeher. Read More
(1)
Rating: 2 stars
05/05/2016
I made the recipe as written and it was overcooked. Read More