Asparagus parmesan recipe
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- Dish type
- Side dish
- Vegetable side dishes
Quick and easy asparagus side dish that's ready in a flash!
658 people made this
- 1 tablespoon butter
- 2 to 4 tablespoons extra-virgin olive oil
- 500g (1 lb) fresh asparagus spears, trimmed
- 75g (3 oz) freshly grated Parmesan
- Sea salt and freshly ground black pepper to taste
MethodPrep:5min ›Cook:5min ›Extra time:5min › Ready in:15min
- Melt butter with olive oil in a large frying pan over medium heat. Add asparagus spears and cook, stirring occasionally for about 5 - 8 minutes, or to desired firmness. Drain off excess oil, and sprinkle with Parmesan, salt and pepper.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
Reviews & ratingsAverage global rating:(749)
Reviews in English (480)
Like other reviewers, I enhanced the dish by adding a couple of garlic cloves and half an onion. Tasty.-15 Feb 2017
I'm rating this a 5* because, with alterations, it is a HIT! I took the advice of other reviewers and added minced garlic and chopped onions (about 2 cloves and 1/2 an onion) and also threw in 2 slices bacon at the beginning, as my fiance doesn't like asparagas especially and would REALLY turn his nose up if no meat products were involved.....it was AMAZING!!!! Ooooh, he loved it so much he ate the whole pan (1 lb) of asparagus, and was slobbering for more. I probably used 1/2 c freshly shredded parm all said and done. Thank you!!!-21 Dec 2005
One-Pot Parmesan Noodles with Asparagus
Pasta is one dish that I never get tired of. From spaghetti & meatballs to alfredo, lasagna, seafood pasta, and all kinds of other delicious pasta recipes, I could eat pasta every day of my life and be okay with that.
This parmesan noodles recipe truly is one of the easiest side dishes that there is, and it includes your vegetables as well as your starch.
One Pot Pasta Recipe
One Pot Pasta is unique because you are cooking the pasta in the same pot as all the ingredients. You don&rsquot have to cook your pasta in a separate pan while you prepare the other ingredients. This makes for a super simple recipe and less cleanup afterward.
Parmesan Asparagus Noodles
I think this creamy pasta is so unique because it is fresh, light, and the crisp asparagus offers a nice contrast in texture to the al dente pasta. The parmesan cheese adds incredible richness and gives that silky sauce all the flavor that smothers the pasta and asparagus nicely.
Can I Substitute A Different Vegetable?
If you are not a fan of asparagus or don&rsquot have any available, reach for broccoli florets, peas, or even green beans. You could also toss in some summer squash or zucchini if it is in season. Feel free to add in a vegetable that fits your family&rsquos preferences. I love stirring in some baby spinach at the very end so it gets wilted but still keeps its texture.
I like to call this pasta my &ldquoclean out the fridge&rdquo pasta. Sometimes if I have leftover raw veggies that are close to expiring, I will toss them in. I have even done a vegetable medley, and it tasted great.
Tips for The Best One-Pot Pasta
- Know the cook time of your noodles (so they don&rsquot overcook). Read on the back of the box and follow the instructions.
- Don&rsquot be afraid to experiment. If you want to add in a different vegetable or cheese, go for it!
- If all else fails, add more cheese. Cheese in this recipe is what adds flavor and offers a creamy texture to the sauce. So sprinkle on more, stir and enjoy. It also helps thicken up the sauce too.
- Use a big enough pot. You need it to hold all components of the recipe.
- A watched pot never boils, but an unwatched pot ALWAYS boils over . One tip I found is to place a wooden spoon over the top of the pot, and it will pop any bubbles that rise up to help prevent it from boiling over.
Can I Use A Different Kind Of Cheese?
You probably could use a different type of cheese for this pasta recipe. I love how parmesan offers a creamy base for the sauce. I think a mozzarella could work in replacing but it might not be as smooth of a sauce.
What To Serve With Copycat Pasta Roni
- Traeger grilled chicken is the perfect pain dish. Tender and juicy chicken that is seasoned with a Traeger rub blend. Easy, and delicious.
- Grilled bacon wrapped pork tenderloin is another great contending option. The bacon juices soak in as it bakes, leaving your pork tenderloin juicy and moist. Slice and serve next to this pasta.
- Smoked ham is one of our family favorites. It makes enough it feeds a crowd and reheats well for leftovers. I love dipping the ham in the pasta sauce! is a great option for this pasta side as well. I&rsquod love a big chunk of fish right on top of a heap of this pasta, right now please.
Can I Use Whole Wheat Pasta for Parmesan Noodles
Of course. Feel free to use whole wheat, gluten-free, or any other type of noodle that you enjoy. Just follow the directions on the pasta package as for the time it needs to cook and adjust accordingly.
You can also use different types of noodles if you don&rsquot want to use spaghetti noodles. I have made these noodles with bow-tie pasta, elbow and more. My family and I prefer the long noodles for this one-pot pasta recipe, but feel free to use what you have on hand or prefer.
If you are a fan of pasta, you got to try this creamy pasta recipe. We have been making this for a long time, and it is always a quick and easy recipe to whip up.
Baked Asparagus with Parmesan
Published on March 28, 2019 - Updated on February 8, 2021 by Chef Rodney - 3 Comments - This post may contain affiliate links.
I never thought I would EVER post an asparagus recipe on my blog. But here I am posting my recipe for Baked Asparagus with Parmesan. Growing up I was never a fan of veggies except for cream corn. Is that weird?
I have to believe that most kids don't care for vegetables very much. I know growing me and my brother were very picky as to what kind of veggies we would eat. But I know as you get older you tend to better appreciate the importance of vegetables in your diet. Especially when you are over half-a-century old like I am.
The benefits of Asparagus is well documented so I won't bore you with all those details. I know all of you know how to Google stuff and I suggest you do the same if you are interested in the health benefits of asparagus.
Now what I really like about this Baked Asparagus with Parmesan recipe is that it takes basically no time to prepare this healthy dish. I will caution you that before you fire up the oven and make this recipe, make sure you know about some of the "side effects", like smelly urine. If you can get over that, then you are good to go!
Asparagus lovers MUST also try my Cheesy Baked Asparagus dish. To die for! For another great veggie side dish, make sure you give my Roasted Garlic Green Beans a shot. Super delicious!
For more great recipes like this one, I suggest you check these recipes out:
Video: Baked Asparagus With Parmesan
How to Make Baked Asparagus with Parmesan
Choosing Fresh Asparagus
Look for asparagus stalks that are a rich green color that gets lighter at the bottom of the stalk. The stalks should be firm, not wilted or brittle with splitting ends. The tips should be tight, not starting to spread.
Asparagus can range in size, so choose stalks of a uniform length and thickness for even cooking time.
Storing Fresh Asparagus
The best way to store fresh asparagus if you're not cooking it immediately is to treat it like a bouquet of flowers, including trimming a little off the bottoms. The trimmed ends need to be kept wet but the stalks need to be kept dry.
Put fresh asparagus stalks in a glass and add enough water so the bottoms of the stalks are submerged an inch deep. Place a plastic bag over the glass and place it in the refrigerator. The asparagus should keep firm for two or three days this way.
Alternately, you can dampen a paper towel and wrap it around the bottom of the stalks, then put the stalks in a zip top bag. Store in the crisper for two to three days.
Making Ahead, Reheating, + FREEZING
MAKING AHEAD. You’re not going to save much time by completely making these ahead of time because you’re going to end up heating them back up in the oven.
However, you can have them prepped and ready to bake for your meal. Trim ends, sprinkle with oil and seasoning. Keep in them in a container in the refrigerator until you’re ready to bake. Sprinkle with cheese and bake according to directions.
REHEATING. You’re going to want to stay away from the microwave or your vegetable will become mushy. The best way to reheat them is in the oven. Preheat the oven to 450 degrees F spread asparagus on a baking sheet and cook for 4-5 minutes.
FREEZING. If you’re looking to freeze your asparagus you’ll want to do it before baking. Choose spears that are the size of a pencil or larger, and trim the ends, then blanch them (instructions above). Transfer to a freezer safe airtight container. Asparagus will last for 4-6 months.
Shaved Asparagus with Parmesan Vinaigrette
Working with 1 asparagus spear at a time, use a vegetable peeler to shave spears into long, thin shavings. Transfer to a medium bowl (the tips will snap off as spears get thinner add to bowl). Combine grated Parmesan and lemon juice in a small bowl and slowly whisk in oil until well blended. Season vinaigrette generously with salt and pepper. Drizzle vinaigrette over shaved asparagus and toss to coat. Divide asparagus salad among plates. Use peeler to shave more Parmesan over salad.
How would you rate Shaved Asparagus with Parmesan Vinaigrette?
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
- 1 sheet (14 ounces) frozen puff pastry, thawed
- All-purpose flour, for dusting
- 1 large egg, well beaten
- 10 medium asparagus spears, tough ends trimmed, shaved into thin strips using a vegetable peeler
- 2 teaspoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1/2 cup finely grated Parmigiano-Reggiano cheese
Preheat oven to 400 degrees. Roll out dough on a lightly floured work surface, just until creases are smooth. Trim dough to a 10-inch square. Lightly score a 1/2-inch border around dough. Brush off excess flour and transfer dough to a parchment-lined baking sheet. Freeze 15 minutes.
Brush border of dough with the beaten egg. Bake until puffed and starting to brown, 10 to 12 minutes. Toss asparagus with the oil, and season with salt and pepper.
Remove tart shell from oven and press down on the center with a spatula. Arrange asparagus on top. Bake until asparagus is crisp-tender, about 8 minutes. Remove from oven and sprinkle cheese evenly on top. Bake until cheese is melted, about 4 minutes more. Let cool on a wire rack 5 minutes before slicing into squares.
The days of boiling vegetables is way behind me, Roasting gives so much more flavor and crunch. The air fryer lets you cook vegetables just like you would roasting but with less time and mess so huge fan over here! Air Fryer Garlic Parmesan Asparagus has a nice kick of lemon with your desired amount of salt and pepper (I like mine salty) and the Parmesan cheese just adds that little extra special something when it finishes cooking but is actually completely optional. They taste great with just a bit of olive oil, salt, pepper and lemon juice! So good that even the kids eat their whole serving.
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How to make Creamed Asparagus with Parmesan
- 4 Cups Asparagus, cut
- 1 cup heavy whipping cream
- 1 tsp Garlic Salt
- ½ cup Parmesan Cheese
Preheat the oven to 350 and lightly grease an 8 baking dish. Wash and dry the asparagus stalk, we fresh picked ours so they were shorter and had less to cut off. Place the asparagus in the bottom of the dish. In a small mixing bowl, whisk together heavy cream, garlic salt, and Parmesan cheese.Pour heavy cream mixture all over the asparagus. Bake for about 20 minutes or until the cheese is browned on top.
This is a great side dish to just about anything that we grill, chicken breasts, burgers, steaks or whatever! I’ve even had it as a meal on days when I’m just wanted a little something. It’s so good!
Other Recipes You Might Like
As the temperature ticks higher, I try to stay away from using oven because it makes the entire kitchen so toasty. With this recipe, there is no need to waste time on pre-heating the oven and no more waiting (impatiently) for the asparagus to get roasted in the oven.
Just fire up your skillet, saute the asparagus with olive oil, garlic, season with some salt, pepper, then top with shredded Parmesan cheese. Cover the skillet with its lid so the heat traps inside it would melt the cheese. Done. Easy. No fuss.
Now, when it comes to asparagus, how do you choose the most tender, fresh, and &ldquoyoung&rdquo asparagus? Look for the size of the stems.
If they are skinny, it means that they are &ldquoyoung&rdquo and will taste much better compared to the &ldquoold&rdquo and thicker asparagus which tend to have more of a bite and a lot of fiber. These skinny asparagus are super tasty and easy to cook. Enjoy!