Oh — this roasted asparagus with cheese is irresistible. Our roasted asparagus recipe combines tender spears, garlic, balsamic and melty cheese for a delicious low-carb side that’s both keto- and paleo-friendly. 
Cheesy Roasted Asparagus Recipe
The pairing of asparagus and cheese is fantastic. When garlic and balsamic join the olive oil and cheese during roasting, the flavors develop a bright, savory balance and the texture becomes wonderfully satisfying. This is a quick, easy sheet-pan vegetable that works great alongside grilled meats or a hearty steak. It’s also perfect for vegetarians — toss the warm asparagus over a salad or serve it with eggs for a filling low-carb meal. Kids tend to love the gooey cheese, making this an easy way to add veggies to any meal.
Video: Recipe for Roasted Asparagus with Cheese and Garlic
This dish works for breakfast, brunch or dinner. Serve it next to eggs for a bright morning plate, include it on a brunch spread with deviled eggs and brunch meats, or pair it with your favorite protein at dinner. It’s also a lovely option for holiday meals like Mother’s Day or Easter when you want an easy, elegant vegetable side.
How to Roast Asparagus — Tips
- Trim off the dry, woody ends before cooking.
- Asparagus varies widely in thickness. Thin spears cook quickly; very thick spears need a bit more time.
- Avoid overcooking — check frequently and pierce a spear to confirm your preferred texture.
- Finish with a squeeze of lemon for a bright pop of flavor.
Cheesy Garlic Parmesan Roasted Asparagus
4 servings
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Ingredients
- 1 pound (454 g) asparagus, tough ends trimmed
- 4 cloves garlic, minced
- 2 Tablespoons (30 ml) olive oil
- 1 Tablespoon (15 ml) balsamic vinegar
- Kosher salt, to taste
- Fresh cracked pepper, to taste
- 1/2 cup (50 g) freshly grated Parmesan cheese
- 1/2 cup (56 g) mozzarella cheese, grated
- Wedges of fresh lemon (optional)
Instructions
- Preheat the oven to 400°F (205°C). Arrange asparagus on a baking sheet; you can line the sheet with foil. Avoid parchment if you plan to broil, as it may burn.
- Make the marinade: In a bowl, combine minced garlic, olive oil, balsamic vinegar, salt and pepper.
- Drizzle the marinade over the asparagus, tossing or turning to coat each spear evenly.
- Bake for about 10–15 minutes, until the asparagus is just tender. Adjust time for thicker or thinner spears and for your preferred texture.
- Remove the pan from the oven and sprinkle Parmesan and mozzarella evenly over the asparagus.
- Return the pan to the oven and broil for 3–5 minutes until the cheese is golden and melted. Watch closely to prevent burning.
- Optional: squeeze fresh lemon over the asparagus before serving. Serve warm.
Video
Nutrition Information per Serving
Carbohydrates: 7 g,
Protein: 11 g,
Fat: 14 g,
Saturated Fat: 5 g,
Cholesterol: 22 mg,
Sodium: 283 mg,
Potassium: 267 mg,
Fiber: 2 g,
Sugar: 3 g,
Vitamin A: 1060 IU,
Vitamin C: 7 mg,
Calcium: 242 mg,
Iron: 3 mg
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