20-Minute Garlic Roasted Asparagus with Parmesan
Fresh asparagus tossed with golden garlic-infused oil, lined on a roasting pan, seasoned with salt and pepper, topped with grated Parmesan, then roasted until tender. Quick, simple side dish highlighting the vegetable's natural sweetness and the savory depth of slow-cooked garlic.
Ingredients
- 1 pound asparagus, fresh
- 10 cloves garlic, minced
- 3 tablespoons oil, olive oil
- salt, to taste(optional)
- pepper, to taste(optional)
- ¼ cup Parmesan cheese, freshly grated
Instructions
- 1
Heat oil and garlic in a small saucepan over low heat until garlic becomes golden, several minutes, being careful not to burn it.
- 2
Allow oil to cool slightly.
- 3
Bend asparagus gently at a natural point and discard the end pieces when they snap.
- 4
Place asparagus on a lipped roasting pan and toss with the garlic-infused oil and garlic, coating all pieces.
- 5
Line up asparagus and push together.
- 6
Season with salt and pepper.
- 7
Sprinkle with grated Parmesan.
- 8
Roast in a preheated oven at 400°F for 12 minutes or until cooked to your liking.
Tips
Garlic can burn quickly on low heat; watch carefully during infusion.
Natural snap point of asparagus indicates where tender stalk meets tough woody end.
Line up asparagus before roasting for even cooking and attractive presentation.
Good to Know
Refrigerate in an airtight container up to 2 days. Reheat in a 350°F oven until warmed through.
Infuse oil and garlic up to 1 day ahead; store separately. Prep asparagus and measure Parmesan in advance.
Serve warm as a side dish alongside roasted meats, grilled fish, or pasta.
Common Mistakes
Do not rush garlic infusion on high heat to avoid burning and bitter flavor.
Do not skip the cooling step before tossing with asparagus to avoid overcooking.
Do not roast beyond your preferred doneness; asparagus continues to soften as it cools.