Roasted Asparagus with Parmesan Crust

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    Roasted Asparagus with Parmesan Crust

    Roasted Asparagus with Parmesan Crust

    (584)
    20min


    574 people made this

    About this recipe: Can be served as either a side or a warm starter. Indulge with the finest balsamic vinegar you can find, and enjoy!

    Ingredients
    Serves: 4 

    • 500g thin asparagus spears
    • 1 tablespoon extra-virgin olive oil
    • 30g shaved parmesan
    • freshly ground black pepper to taste
    • 60ml balsamic vinegar, or to taste

    Directions
    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Preheat oven to 230 C.
    2. Place asparagus on a baking tray. Drizzle with olive oil, and toss to coat. Arrange asparagus spears in a single layer. Spread parmesan over asparagus, and season with freshly ground black pepper.
    3. Bake 12 to 15 minutes or until cheese is melted and crispy and asparagus is tender but firm. Serve immediately on warm plates, sprinkling with balsamic vinegar to taste.
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    Reviews and ratings
    Global ratings:
    (584)

    Reviews in English (580)

    by
    274

    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!  -  18 Jan 2011  (Review from Allrecipes US | Canada)

    by
    204

    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.  -  12 Aug 2006  (Review from Allrecipes US | Canada)

    by
    172

    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!  -  20 Mar 2003  (Review from Allrecipes US | Canada)

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