Description
Cheesy Garlic Roasted Asparagus is a simple and delicious side dish featuring tender asparagus spears roasted to perfection, tossed in a flavorful garlic olive oil mixture, and topped with melted mozzarella cheese. This quick 20-minute recipe is perfect for adding a savory, cheesy twist to your vegetable servings, ideal for weeknight dinners or special occasions.
Ingredients
Asparagus
- 1 pound asparagus spears (woody ends removed)
Seasoning and Oil
- 3 tablespoons olive oil
- 1 tablespoon garlic (minced, or about 4 cloves garlic, minced)
- 3/4 teaspoon Kosher salt
- 1/4 teaspoon cracked black pepper
Cheese
- 1 1/4 cups mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and lightly grease a baking sheet using nonstick cooking oil spray to prevent the asparagus from sticking during roasting.
- Prepare Asparagus: Arrange the prepared asparagus spears evenly on the baking sheet, ensuring they don’t overlap for even cooking.
- Toss with Oil and Seasoning: In a small bowl, mix together the olive oil, minced garlic, Kosher salt, and cracked black pepper. Drizzle this flavorful mixture over the asparagus and toss gently to coat all spears evenly.
- Roast Asparagus: Bake the asparagus in the preheated oven for 10 to 15 minutes until they become vibrant green and start to get tender but still retain some crispness.
- Add Cheese and Broil: Remove the baking sheet from the oven and sprinkle the mozzarella cheese evenly over the asparagus. Return the baking sheet to the oven under the broiler or use the grill setting, broiling for about 4 to 5 minutes until the cheese melts and turns golden brown.
- Season and Serve: Check and adjust seasoning with extra salt and pepper if desired. Serve the cheesy garlic roasted asparagus immediately while warm and gooey.
Notes
- For a sharper cheese flavor, try using Parmesan or a blend of Italian cheeses instead of mozzarella.
- Ensure the asparagus spears are of uniform thickness for even roasting.
- Watch the broiler carefully to prevent the cheese from burning.
- Removing the woody ends of the asparagus is essential as they can be tough and unpleasant to eat.
- This dish pairs well with grilled meats, roasted chicken, or pasta dishes.