If you’re looking for a last minute addition to your Easter brunch or lunch, I highly recommend this Balsamic Roasted Asparagus with Garlic and Parmesan. I love asparagus, if it’s cooked correctly, and this roasted garlic is absolutely perfect. It’s tossed with a bit of olive oil, balsamic vinegar and Parmesan, then roasted and sprinkled lightly with lemon juice.
It’s savory, tangy and delicious. It’s the best asparagus can be and that’s high praise from an asparagus lover like me! This would go great with ham, chicken, beef or lamb, or it would stand on its own on vegetable-only night. Since it’s asparagus season, we’ll be having this often!
****My new favorite asparagus dish. Savory, a bit tangy, and totally delicious!
- 1 bunch fresh asparagus trimmed
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1 1/2 tbsp olive oil
- 1/2 tsp balsamic vinegar
- 1 1/2 tbsp freshly grated Parmesan
- 1 clove garlic minced
- 2 tsp lemon juice
Preheat oven to 400°. In a shallow container, toss the asparagus, salt, pepper, olive oil, balsamic vinegar, 1 tbsp of the Parmesan cheese, and garlic, until well coated. Place nonstick aluminum foil on a baking sheet and arrange the asparagus in a single layer. Sprinkle with the remaining 1/2 tbsp Parmesan Cheese.
Roast in the preheated oven for 10-12 minutes, turning the asparagus once halfway through. Place on serving platter and sprinkle with lemon juice. Serve immediately.
Tips and Stuff: Check on the asparagus after 10 minutes and make sure it doesn't burn. Roasting times will vary according to how thick the asparagus is - mine was quite thick and took 12 minutes. If you don't have nonstick aluminum foil, just use regular and turn one more time during cooking.