Easy Parmesan Roasted Asparagus

A simple way to savor one of spring's shortest seasonal vegetables.

There's something special about asparagus season on the farm. For just a few short weeks in April, and if we're lucky, a little into early May, these tender green spears make their appearance. After that, they're gone just as quickly as they arrived. That's what makes asparagus one of those vegetables you don't take for granted. When it's here, you savor it.

If you've ever had asparagus that didn't impress you, chances are it was overcooked or simply steamed into submission. This recipe changes that. Roasting brings out a rich, slightly nutty flavor, and the parmesan adds a crispy, savory finish that even picky eaters tend to love.

It's quick, approachable, and a great way to turn a seasonal vegetable into something crave-worthy. It's also my favorite way to cook it.

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Ingredients

• 1 lb. fresh asparagus

• 2 teaspoons olive oil

• 1/8 teaspoon salt (up to 1/4 teaspoon to taste)

• 1/8 teaspoon freshly ground black pepper (up to 1/4 teaspoon to taste)

• 2 ounces freshly grated Parmesan cheese

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Instructions

• Preheat your oven to 425°F.

• Prepare the asparagus by snapping off the woody ends. Each spear will naturally break where the tender part meets the tougher base.

• Wash and pat the asparagus dry.

• Toss the spears with olive oil, then lay them flat on a rimmed baking sheet.

• Sprinkle with salt and pepper.

• Top evenly with the grated Parmesan—don’t mix it in, you want it to sit on top for a crisp finish.

• Roast for 5–10 minutes, or until the asparagus is tender when pierced with a fork.

Notes from Foodie Farmer Brett

• Freshly grated cheese makes a big difference in flavor, skip the pre-shredded if you can.

• Asiago or Pecorino are great substitutes if you want to switch things up.

• When selecting asparagus at your local farmers market, look for firm spears—avoid anything that feels soft or spongy.