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Baked Parmesan Asparagus

Baked Parmesan Asparagus

Life gets busy, kids get sick, sporting events, or working late. This recipe is just for you, quick and easy. With only 5 ingredients and 20 minutes to make, you can make this homecooked dish on the most busiest of nights.

Asparagus pairs really well with much seafood like salmon, scallops, tuna, and shrimp. It accompanies ham or other pork dishes perfectly, also. This recipe calls for them to be baked, but you can grill, roast or saute asparagus as well. One of the simplest of vegetables, made to taste simple and delicious with this baked parmesan asparagus recipe.


1 Pound of Asparagus
2 Tbsp Olive Oil
Greated Parmesan, To Taste
Salt, To Taste
Pepper, To Taste


Prep: 10 min.
Cook: 10-25 min.
Yields: 2-4 Servings
Preheat the oven to 400 degrees. Break off the end of each asparagus spear. You can also, simply cut off the thicker, woody end of the spears.
Now first, line a baking sheet with aluminum foil. Spread out the spears in an even layer and sprinkle the olive oil, parmesan, salt and pepper over the layer. Using your hands or tongs gently mix the spears with the ingredients until well coated.
The oven should be preheated now. Place the asparagus in the oven and cook until the cheese begins to brown. This should take 8-10 minutes. If you like them a little softer you can add a couple of minutes, just be sure not to burn the cheese.




While simple, this recipe can be vamped up. Try adding some garlic to make these spears pop with flavor. Adding a light squeeze of lemon can elevate this dish to the next level. Looking for a main course? Ingman Marine has you covered. Try pairing this dish with our Marinated Tuna Steaks, Blackened Cajun Redfish, Pecan Crusted Bass or Asian Style Red Snapper. Seafood is an excellent pairing, so you are safe with choosing just about any seafood recipe.

Looking to throw a party? Serving these asparagus with a dip of some kind, makes for a great appetizer. Add our Bacon Wrapped Scallops to the party, these scallops can be made into small skewers, individually w/ toothpicks, or simply in a pile with some tongs for your guests to grab them.

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