Simple Roasted Asparagus with Shallots and Parmesan
Roasting asparagus deepens it flavor and it couldn't be easier. Some melted Parm and crispy shallots make this dish perfect for entertaining.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 4 People
- 1 ½ pounds asparagus trimmed and lower stalks peeled if necessary
- 3 tablespoons olive oil divided
- 1 teaspoon kosher or coarse salt
- 3 shallots halved and sliced
- ¼ cup shaved Parmesan cheese
- Freshly ground black pepper to taste
- Juice of half a lemon optional
Preheat the oven to 450° F.
Place the asparagus on a rimmed baking sheet and drizzle tablespoons of the olive oil over. Toss gently to coat evenly. Sprinkle on the salt, and toss again. Roast for 7-10 minutes for thin stalks, 9-14 for thick ones. Remember that they will continue to cook a bit after you remove them from the oven, so take them out while they’re still a little firmer than you would like. The wide time ranges are because some people like their asparagus pretty crisp, some pretty soft.
Meanwhile, heat the remaining tablespoon of oil in a medium skillet over medium-high heat. Add the shallots and sauté for about 10 minutes until they are browned and just a bit crisp (not burned! Crisp).
During the past minute of roasting the asparagus, pull out the baking sheet, scatter the Parmesan over the spears and return to the oven so that the Parmesan melts slightly.
Transfer the asparagus to a serving platter, and scatter the shallots over the top. Season with pepper, and if you like, squeeze the lemon over all or some of the asparagus. Serve hot or warm.
Calories: 165kcal | Carbohydrates: 10g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 687mg | Potassium: 406mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1335IU | Vitamin C: 11mg | Calcium: 122mg | Iron: 4mg