Baked Asparagus with Parmesan
Make Baked Asparagus with shaved Parmesan, toasted almonds, and lemon for an easy spring side dish—perfect for Easter brunch, Easter dinner, or entertaining.
Ingredients
- 2 pounds asparagus
- ½ cup Parmesan cheese, shaved
- ¼ cup white wine
- 3 Tbsp olive oil
- salt and pepper to taste
- ½ cup dry toasted sliced almonds, I buy at Trader Joe's
- lemon, juiced
Equipment
- Baking sheet large (or use 2)
Instructions
- Snap off and discard woody bottoms.
- Heat oil in a medium sauce pan on medium-high heat, then add in asparagus. Cook for about 3 minutes before adding in the wine. When wine is poured over, continue cooking for about 5 more minutes, or until asparagus is softened, but still slightly firm.
- Move asparagus to a baking sheet and sprinkle with parmesan. Broil in oven for about 1-3 minutes. Remove from oven and garnish with almonds, salt, pepper, and fresh lemon juice. Serve warm.
Notes
Sandy's tips and substitutions:
- Shaving Parmesan: If you want shaved Parmesan, simply take a block of cheese and use a potato peeler to create thin, delicate shavings—so easy and perfect for this dish.
- No white wine? Substitute with chicken broth or vegetable broth for a similar light flavor.
- Switch the cheese: Try Pecorino Romano or even grated Parmesan if you don’t have shaved.
- Storage: Store leftover asparagus in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently in a 350°F oven for 5–8 minutes or warm in a skillet over low heat. You can also enjoy this dish cold or at room temperature, which makes it great for brunches and spring gatherings.
Nutrition Facts
Calories: 115kcal, Carbohydrates: 8g, Protein: 8g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.002g, Cholesterol: 6mg, Sodium: 200mg, Potassium: 375mg, Fiber: 4g, Sugar: 3g, Vitamin A: 1224IU, Vitamin C: 9mg, Calcium: 158mg, Iron: 4mg