Roasted Asparagus with Crispy Parmesan

    20 min

    Can be served as either a side or a warm starter. Indulge with the finest balsamic vinegar you can find, and enjoy!

    585 people made this

    Serves: 4 

    • 500g (1 lb) thin asparagus spears
    • 1 tablespoon extra-virgin olive oil
    • 30g (1 oz) shaved Parmesan
    • freshly ground black pepper to taste
    • 60ml (2 fl oz) balsamic vinegar, or to taste

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Preheat oven to 230 C / Gas mark 8.
    2. Place asparagus on a baking tray. Drizzle with olive oil, and toss to coat. Arrange asparagus spears in a single layer. Spread Parmesan over asparagus, and season with freshly ground black pepper.
    3. Bake 12 to 15 minutes in preheated oven, until cheese is melted and crispy, and asparagus is tender but firm. Serve immediately on warm plates, sprinkling with balsamic vinegar to taste.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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    Reviews & ratings
    Average global rating:

    Reviews in English (410)


    It was tasty but mainly of cheeze and balsamic. The asparagus flavour was somewhat overpowered. (I had substituted mature cheddar for the parmesan.) In the cooking time some of the cheddar became crispy and some did not. The asparagus, though, was definitely cooked enough so it could not cook for longer. My recommendation would be to ease off on the balsamic.  -  12 Mar 2015


    Unbelievably good..... loved this recipe! Made it on the grill the 2nd time as it was summer and didn't want to heat up the house using the oven. So much better with the smoky taste from the grill. One a side note: Use a good balsamic vinegar and Parmigiano Reggiano cheese as you can definitely tell the difference!  -  18 Jan 2011  (Review from Allrecipes US | Canada)


    I made this for dinner tonight to go with some Ribeye steaks and the only real variation I made to it was to leave the cheese off for the first 7 minutes and then pull the asparagus out of the oven and put the cheese on and bake for another 4 minutes. This was to keep the cheese from burning. I didn't measure my cheese but I know 1 ounce really isn't that much so I think next time I would add more cheese. I used freshly grated Parmigiano Reggiano and most of it melted and then there were only little flecks left to form the "crust". Sprinkling the balsamic on last was a great touch. I love the strong flavor of balsamic with vegetables though so you have to know you like that flavor.  -  12 Aug 2006  (Review from Allrecipes US | Canada)