Savor the fresh taste of spring! Learn to roast garden-fresh asparagus with Parmesan for a simple, elegant side dish. Perfect for homesteaders and scratch cooking enthusiasts.
The Simple Pleasures of Garden-to Table Cooking
There’s a special kind of satisfaction that comes from preparing a meal with ingredients harvested directly from your garden. It’s a connection to the earth, a celebration of the seasons, and a reminder of the simple joys that life has to offer.
I just love those late winter days as I walk past our asparagus patch and I see those first few brave little heads poking through from the earth. It’s like a formal announcement of spring’s very-imminent arrival. Sometimes I smile, sometimes snap a pic, or even run inside to share my delight with the rest of my household who are also eagerly awaiting the magic of spring’s debut.
Oven roasted asparagus with Parmesan is a perfect example of this garden-to-table magic. This dish is not only easy to prepare but also highlights the fresh, vibrant flavors of spring. In this article, I’ll walk you through the steps to create this delightful side dish, sharing my best tips and tricks along the way.
Harvesting Asparagus: A Taste of Spring
Asparagus is one of the first vegetables to emerge in the spring, signaling the start of a new growing season. Harvesting your own asparagus is a rewarding experience. Look for spears that are about 6-8 inches tall and have tightly closed tips. Snap the spears off at ground level, or use a sharp knife to cut them.
The best time to harvest is in the morning when the spears are cool and crisp. If you plan to prepare and serve the asparagus for supper, you can go ahead and wash and trim the spears. Then, simply fill a mason jar with water and put the asparagus spears in the water, similar to flowers in a vase, and store in the fridge until you are ready to cook.
Selecting Asparagus: Freshness is Key
If you don’t have your own asparagus patch, select fresh asparagus at your local farmers’ market or grocery store. Look for spears that are firm, bright green, and have tightly closed tips. Avoid spears that are limp, wilted, or have open tips.
Even though you might think it would be opposite, the thicker the spear, the more tender it will be. Refrain from harvesting spears thinner than a pencil’s thickness from your own patch. Instead, allow the skinny spears to fern and grow, sending more energy to the crown for future yields.
Cleaning and Trimming Asparagus: Preparing for Perfection
Before roasting, you’ll need to clean and trim your asparagus. Rinse the spears under cold water to remove any dirt or sand. To trim the woody ends, simply bend to snap them off where they naturally break. This will ensure that you’re only roasting the tender parts of the asparagus.
Heating Olive Oil Gently: The Foundation of Flavor
A good quality olive oil is essential for this recipe. Heat the oil gently in a skillet over medium-low heat. This will allow the oil to release its full flavor without burning. You want the oil to shimmer, not smoke.
If you prefer, avocado oil is also an excellent choice for this dish that will avoid all chance of burning. Avocado oil has a much higher smoke point than olive oil, but it’s flavor is much more neutral so you may miss that distinctive olive oil flavor if you swap it out.
Preparing and Mincing Whole Garlic: Aromatic Goodness
Fresh garlic adds a wonderful aroma and flavor to roasted asparagus. For me, too much is never enough when it comes to garlic – especially when it is home grown. Mince a few cloves of garlic (at least 6 for this recipe) and add them to the warm olive oil.
Cook for about 3 minutes, or until fragrant, being careful not to burn the garlic. The aroma will fill your kitchen, a delightful preview of the flavors to come. Remove from the heat once lightly golden. Stir in the butter to melt and add the salt and pepper.
A Little Info About Parmesan Reggiano: The Finishing Touch
Parmigiano-Reggiano is a hard, granular cheese that adds a rich, nutty flavor to roasted asparagus. It’s made from unpasteurized cow’s milk and aged for at least 12 months. Look for “Parmigiano-Reggiano” stamped on the rind to ensure you’re getting the real deal.
Grate the Parmesan cheese just before adding it to the asparagus for the best flavor. While Parmesan Crisps are amazing, that is not the texture we are going for in this dish. Return to the oven to melt for just a few minutes more.
Incredible Roasted Asparagus with Parmesan
Equipment
- 1 Aluminum-free Sheet Pan
Ingredients
- 1 Head Garlic, minced At least 6 cloves
- 2 Tbs Extra Virgin Olive Oil
- 1/2 tsp Real Salt
- 1/4 tsp Freshly Ground Black Peppercorns
- 1 Pound Garden-fresh Asparagus spears
- 2 Tbs Butter, unsalted is preferred
- 1/4 Cup Freshly Grated Parmesan Reggiano Cheese
Instructions
- Preheat oven to 375°F
- As oven is preheating, in a small skillet combine oil and garlic and cook for 2-4 minutes until garlic is fragrant and golden over medium heat.
- Remove from heat and stir in butter, salt and pepper.
- Place washed and trimmed asparagus on a baking sheet.
- Drizzle with oil/aromatics mixture, turning asparagus to coat well.
- Place in the oven to roast for 10 minutes, remove and turn asparagus.
- Sprinkle with cheese and return to oven for 5 minutes to continue roasting asparagus, depending on thickness of stems.
Serving and Storing Roasted Asparagus: Savoring the Moment
Once the asparagus is roasted to tender perfection, it’s time to serve. Sprinkle with more freshly grated Parmesan cheese and a pinch of sea salt. I sometimes serve with a few slices of lemon for squeezing if I have them. This adds a nice brightness, but is definitely not necessary. Serve immediately while it’s still warm.
Leftover roasted asparagus can be stored in an airtight container in the refrigerator for up to three days. If you make this recipe as called for with 1 pound of asparagus, you will not have any leftovers. For our family of now only 6, I prepare 2 lbs each time we have Roasted Asparagus. Then at least there is a chance of having a few left to chop up and serve with some Breakfast Egg Scrambles in the morning.
Vegetable Substitutions: Versatility in the Kitchen
This roasting technique works well with other vegetables too. When asparagus season has passed, try substituting zucchini, carrots, or broccoli for a delicious variation. If you’ve never had kohlrabi prepared like this, you are definitely missing out! Simply adjust the cooking time as needed.
Roasted Asparagus with Parmesan: A Celebration of Simple Flavors
Oven roasted asparagus with Parmesan is a simple yet elegant dish that celebrates the fresh flavors of spring. It’s a perfect example of how garden-to-table cooking can be both delicious and rewarding.
Whether you’re a seasoned homesteader or just starting your journey to a more sustainable life, this recipe is sure to become a favorite. Enjoy the simple pleasures of cooking from scratch and savor the taste of the season.
Let me know what your favorite harbinger of spring’s bounty is? It’s so nice to hear from my Dixie Living community in the comments. Happy Spring!
Simple and delicious! It doesn’t get better than that!