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Asparagus with Parmesan Crust

Asparagus with Parmesan Crust

Name: Asparagus with Parmesan Crust
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 pound thin asparagus spears; 1 tablespoon extra virgin olive oil; 1 ounce shaved Parmesan cheese; freshly ground black pepper to taste; ¼ cup balsamic vinegar, or to taste

Rating: 4.52 stars

586 Ratings
410 Reviews
21 Photos

Can be used as either a side dish or a warm appetizer. Indulge yourself with the finest balsamic vinegar you can find, and enjoy!

By Kimber

Recipe Summary

prep:

10 mins

cook:

15 mins

total:

25 mins

Servings:

Yield:

4 servings

Nutrition Info

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

1 pound thin asparagus spears
1 tablespoon extra virgin olive oil
1 ounce shaved Parmesan cheese
freshly ground black pepper to taste
¼ cup balsamic vinegar, or to taste

Directions

Step 1

Preheat oven to 450 degrees F (230 degrees C).

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Step 2

Place asparagus on a baking sheet. Drizzle with olive oil, and toss to coat. Arrange asparagus spears in a single layer. Spread Parmesan cheese over asparagus, and season with freshly ground black pepper.
Step 3

Bake 12 to 15 minutes in the preheated oven, until cheese is melted and asparagus is tender but crisp. Serve immediately on warm plates, sprinkling with balsamic vinegar to taste.

Nutrition Facts

Per Serving:

93.4 calories; protein 5.3g 11% DV; carbohydrates 7g 2% DV; fat 5.6g 9% DV; cholesterol 6.2mg 2% DV; sodium 114.5mg 5% DV. Full Nutrition

Reviews (410)

Most helpful positive review

Crystal S

01/25/2011

Unbelievably good..... loved this recipe! Made it on the grill the 2nd time as it was summer and didn't want to heat up the house using the oven. So much better with the smoky taste from the grill. One a side note: Use a good balsamic vinegar and Parmigiano Reggiano cheese as you can definitely tell the difference! Read More

Helpful

(277)

Most helpful critical review

naples34102

07/05/2011

The cooking time was ok although I played it on the safe side and lowered the oven temperature to 425 degrees. I swear roasting asparagus is not only the easiest but also the best way to cook asparagus. It was the additions to the asparagus in this recipe that didn't appeal to me. First I believe grated Parmesan rather than shaved is a much better option - I didn't want to end up with gloppy wads of cheese on my asparagus - and just a little sprinkling was fine. Second this cried out for some garlic to me - garlic powder would be fine tho' I sprinkled it very lightly with fresh minced. Finally I already knew I wouldn't like the balsamic vinegar on the asparagus because I don't care for it in the first place. But I thought Hubs would like it as he's more a fan of it than I am. To the recipe's credit it does give you the option to add the balsamic vinegar to taste rather than the suggested heavy-handed 1/4 cup but even "to taste" Hubs didn't care for it and agreed a squeeze of fresh lemon juice (like I put on mine) would have been a much better choice. Read More

Helpful

(21)

586 Ratings

5 star values: 391
4 star values: 132
3 star values: 40
2 star values: 20
1 star values: 3

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Crystal S

01/25/2011

Helpful

(277)

jenathomas

08/12/2006

I made this for dinner tonight to go with some Ribeye steaks and the only real variation I made to it was to leave the cheese off for the first 7 minutes and then pull the asparagus out of the oven and put the cheese on and bake for another 4 minutes. This was to keep the cheese from burning. I didn't measure my cheese but I know 1 ounce really isn't that much so I think next time I would add more cheese. I used freshly grated Parmigiano Reggiano and most of it melted and then there were only little flecks left to form the "crust". Sprinkling the balsamic on last was a great touch. I love the strong flavor of balsamic with vegetables though so you have to know you like that flavor. Read More

Helpful

(209)

SPIMPY

09/10/2003

Love how tasty this was. I used thin asparagus and baking time was onlt 10 minutes! Don't over-bake them or they will be very stringy. remove them from the oven when the just start turning bright green. They'll be perfec! Read More

Helpful

(175)

DARTHLAURIE

09/26/2003

Very simple quick and an amazing combination of flavors! A little minced garlic is also pretty tasty. I marinated them for about an hour in olive and balsamic vinegar before putting them in the oven and it tasted wonderful...no need to wait to put the vinegar on after they come out of the oven! I love this recipe...it's almost the only way I make asparagus! Read More

Helpful

(134)

carrie

01/23/2006

This is great! Try reducing the balsamic vinegar--just put it in a small saucepan and keep it at a fairly high simmer until it's syrupy. It mellows out the taste and adds a little sweetness to the vinegar. Read More

Helpful

(81)

cookaholic

03/10/2008

These were really good. Instead of oil we soaked our asparagus in italian dressing for a little while then topped and baked. Also didnt use balsalmic vinegar. Read More

Helpful

(54)

LAUREL B

09/26/2003

We loved this one. My husband is a garlic lover so i crushed two cloves of garlic and mixed it in with the olive oil. This is good ont he grill too. Read More

Helpful

(38)

Momof2

05/07/2004

This rating comes 100% from the husband. I do not like this veggie...so this is all him. He really enjoyed and ate this like it was going to just jump off his plate. Thanks for a new side dish for the hubby. Read More

Helpful

(27)

naples34102

07/05/2011

Helpful

(21)

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All Reviews

These were really good. Instead of oil we soaked our asparagus in italian dressing for a little while then topped and baked. Also didnt use balsalmic vinegar.