Cooking a one-pot meal is my go-to preference. It’s simple to toss everything together in one pan, and clean up is a breeze. But sometimes my family wants to have separate items on their plate, and sometimes I do too.
When it’s a meat-and-three kind of meal, I’m always hunting for fresh, yummy, and easy side dishes. Which is why we have this parmesan asparagus almost every week.
I give the asparagus stalks a quick cleaning in a bowl of water with 1 tablespoon of vinegar, then towel them dry. Next, it’s time to trim off the tough ends. Here’s a secret method:
- Hold the asparagus tip in one hand and the tough end in the other hand.
- Gradually push the two ends together, forming a U shape. The stalk will naturally break where the tough part meets the tender part.
- Use that stalk as a guide for how much to trim off the entire bunch.
Where has that secret been hiding my entire life? Now that I know, it makes asparagus chopping easy-peasy.
Once they are sliced, I arrange them on a baking sheet, dizzle with olive oil, and shake the pan until they are coated. Next, I sprinkle parmesan cheese, salt and pepper, and a bit of balsamic glaze — especially on the tips, which get crispy in the oven and slightly carmelized from the balsamic glaze.
They bake for a quick 15 or 20 minutes, and are ready to set on the dinner table (although they don’t last long).
- 1 16oz package of fresh asparagus
- 1 Tbsp olive oil
- ¼ cup parmesan cheese, shredded
- Balsamic glaze
- Preheat oven to 375°F.
- Wash and dry the asparagus, and trim off the tough ends.
- Coat in olive oil, then arrange on a sheet pan.
- Sprinkle with salt, parmesan cheese, and a quick drizzle of balsamic glaze.
- Bake for 15-20 minutes, just until the tips are crispy.
Don’t know how much to cut off the tough end of an asparagus stalk? Hold the tip in one hand and the tough end in the other hand. Gradually push the two ends together, forming a U shape. The stalk will naturally break where the tough part meets the tender part. Use that stalk as a guide for how much to trim off the entire bunch.
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 69Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 3mgSodium: 198mgCarbohydrates: 6gFiber: 2gSugar: 3gProtein: 4g