Oven-Roasted Asparagus and Parmesan

Medium-sized stalks of asparagus work best for this recipe. The pencil-thin stalks tend to burn at the tips and the thick stalks require peeling.

Serves: 4Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy

Serves: 4


  • 1 1⁄2 lbs. asparagus, bottoms trimmed
  • 1 Tbsp. olive oil
  • 1⁄2 tsp. salt
  • 1⁄4 tsp. ground black pepper
  • 1⁄4 cup shaved Parmesan
  • 2 tsp. balsamic vinegar


  • Preheat oven to 450°F.
  • In a large mixing bowl, combine the asparagus, olive oil, salt, and pepper. Toss to evenly coat the asparagus. Line a baking sheet with parchment paper and lay out the asparagus in a single layer.
  • Bake until crisp-tender, about 10 minutes, depending on the thickness. Transfer to a serving platter, sprinkle the cheese on top and drizzle with balsamic vinegar.