Spear genius
Asparagus is delicious. Roasting it with garlic and Parmesan makes it even better
Cheesy roasted asparagus
SIDE DISHES
Vibrant stalks of fresh asparagus, tossed with garlicky olive oil and roasted until crisp-tender are finished with a blanket of sharp and stretchy cheese. And just like that, a simple side dish becomes the star of the show. To transform ordinary asparagus into something truly extraordinary, all you need is a handful of ingredients and about 20 minutes.
It all starts with roasting, which not only softens the stalks, but also amplifies the vegetable's inherent flavor and reduces any bitterness. It also adds tasty caramelization to the exterior of the vegetable, a sweetness that also helps to reduce bitterness. This recipe focuses on asparagus, but it works equally well with broccoli, green beans, Brussels sprouts and cauliflower.
Cheesy roasted asparagus
This dish partners exceptionally well with virtually all types of protein, including chicken, beef, pork and seafood.
Servings: 4
Ingredients
■ 1 to 1 ½ pounds fresh asparagus spears (1 to 2 bunches), rinsed, patted dry, and woody ends removed
■ 3 tablespoons olive oil
■ 3 cloves garlic, minced or pressed
■ Salt and freshly ground black pepper
■ 1 ¼ cups mozzarella cheese, preferably whole milk
■ 2 tablespoons grated or shredded Parmesan cheese, preferably freshly grated/shredded
Directions
Preheat the oven to 425 F. Coat a baking sheet with nonstick cooking spray or a thin layer of olive oil. Place the asparagus spears on the prepared baking pan.
In a small bowl, combine the olive oil, minced garlic, ½ teaspoon salt and ¼ teaspoon black pepper. Drizzle the oil mixture over the asparagus and toss to coat. Make sure to coat the ends and tips of the spears with the oil mixture. Spread the asparagus out on the pan. It's OK if some are overlapping.
Bake for 10 to 12 minutes, until still vibrant green and just crisp-tender.
(Note: The asparagus will cook a little longer under the broiler.)
Remove the asparagus from the oven and preheat the broiler. Top the asparagus with the mozzarella and Parmesan cheeses. Place the asparagus under the broiler, about 5 to 7 inches from the heat source and cook until the cheese is golden and bubbly.
Keep a close watch as the cheese and asparagus can burn quickly.
Remove from oven and serve hot. If you have leftovers, transfer asparagus to an airtight container and refrigerate for up to 3 days. Reheat on a baking sheet in a 300 F oven until warmed through or microwave.
VARIATIONS
Add some heat: For a fiery kick, add cayenne pepper or crushed red pepper flakes to the olive oil mixture.
Try adding seasonings: For a dish with more herbal notes, consider adding a teaspoon of Italian seasoning, herbes de Provence, dried oregano or dried basil to the olive oil mixture.
