The best asparagus you've ever made is topped with garlic and cheese. Here's how to make it

Robin Miller
·4 min read
3

This easy, show-stopping side dish is a celebration of seasonal spring produce. Slender spears of asparagus glistening with olive oil, scented with garlic and baked under a blanket of cheese make it a swoon-worthy recipe.

The garlicky asparagus is vibrant and tender-crisp, and the gooey cheese is golden brown and buttery. Every element plays a role, and since you need just five ingredients and about 15 minutes, it's an easy win for weeknights and dinner parties alike.

If you plan to serve this side dish for entertaining, simply double or triple the ingredients as needed. If necessary, use two sheet pans. Whether doubling or not, be sure to use a large baking sheet. For evenly cooked asparagus, the spears should be spread out in a single layer. A small amount of overlapping is fine, but do not pile the spears on top of each other or they won’t cook properly.

And, when using parchment paper, be mindful of the broiler. Do not put your parchment-lined pan close to the broiler when melting the cheese because the paper will burn. Place the pan on the middle oven rack and your cheese will melt just fine.

How to cook asparagus

Choose medium-size asparagus spears. When shopping, look for fresh green spears that are about ¼- to ½-inch thick at the base. Thin spears can burn quickly; we want tender-crisp spears with a hint of caramelization, not charring. If the spears are thicker than ½-inch at the base, increase the cooking time accordingly.

This recipe calls for 1-pound of asparagus, which is typically about a bunch. When in doubt, use the scale found in your store’s produce department.

Pro tip: While some recipes advise to snap the woody ends from your asparagus, I find that too much of the spear is lost when it breaks. I prefer to use a sharp knife to remove the tough, fibrous, “woody” ends.

Use good quality olive oil. Since we use just five ingredients in this recipe, each one counts. Use a nicely flavored olive to ensure your asparagus also has flavor. This doesn’t mean spending a fortune on an imported brand; there are many delicious domestic olive oils with reasonable price tags.

Use fresh garlic. If you follow my recipes, you know I’m a fan of pre-minced garlic, both “fresh” and dried/dehydrated. However, for this recipe, I strongly suggest using fresh garlic for its robust, definitive flavor. The strong, pungent quality of fresh garlic mellows quickly in the oven, and the result is toasty bits of garlic clinging to every cheesy bite of asparagus.

Seasoned olive oil and shredded cheese give a flavor boost to roasted asparagus.
Seasoned olive oil and shredded cheese give a flavor boost to roasted asparagus.

I used mozzarella and parmesan, but you have options. In this recipe, I prefer the creaminess of mozzarella and the nuttiness of parmesan because those nuances partner well with garlic and asparagus. While you may substitute your favorite cheese, I suggest sticking with varieties that won’t overpower the asparagus. For example, choose milder cheeses like Monterey jack, Swiss and Colby, and steer clear of sharper varieties like cheddar.

Try other seasonings. This cheesy asparagus dish is pure perfection and needs no tweaking. Nevertheless, when and if you’d like to mix things up, consider adding additional seasonings to the oil and garlic mixture. Great additions would be lemon juice and lemon zest, lemon pepper, crushed red pepper flakes, onion powder and everything bagel seasoning.

Asparagus Recipe

It’s highly unlikely that you’ll have leftovers, but in the event you do, store the asparagus in an airtight container in the refrigerator for up to 3 days. Reheat leftovers in a 300-degree F oven or in the microwave, until hot all the way through. I do not recommend freezing leftovers so use up what you have. Leftover cheesy asparagus makes an excellent addition to sandwiches, wraps, and salads.

Makes: 4 to 6 servings

Ingredients:

  • 1 pound asparagus spears, woody ends trimmed

  • 3 tablespoons olive oil

  • 1 tablespoon minced fresh garlic

  • Salt and freshly ground black pepper

  • 1 ¼ cups shredded mozzarella cheese

  • 2 tablespoons grated parmesan cheese, preferably freshly grated

Instructions:

  1. Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper or foil.

  2. Place the asparagus spears on the prepared pan.

  3. In a small bowl, whisk together the olive oil, garlic, 1 teaspoon salt and ¼ teaspoon black pepper.

  4. Drizzle the mixture over the asparagus spears and toss to coat evenly. Spread the asparagus out in a single layer (a small amount of overlapping is fine, but do not stack the spears on top of each other).

  5. Bake for 10 to 12 minutes, until just starting to soften. Remove the pan from the oven and preheat the broiler.

  6. Top the asparagus with the mozzarella and parmesan cheeses.

  7. Place the pan under the broiler and broil until the cheese is golden and bubbly (note, when using parchment paper, do not put the pan higher than the middle oven rack). Remove from oven and serve immediately.

Super sides: Try the viral crispy garlic and Parmesan spuds

Questions or comments? Email the culinary team at cooking@azcentral.com.

This article originally appeared on Arizona Republic: The best asparagus recipe involves garlic and cheese. How to make it