Okay friends – I need to be real with you here. For a majority of my life, I did not eat vegetables. When I say “did not eat vegetables”, I mean it. I did not eat salads, steamed vegetables or virtually anything green.
Bethany and I have been together (high school sweethearts) for over 11 years and she would always push me to try new things – which I did begrudgingly. When we were first married and living in Fort Wayne, IN we attended a charity event that we were invited to. You know those big events where there is a band, multiple speakers and a dynamite buffet? Yup. That’s the one.
I, of course, am loading up on the meats and potatoes – and boy were they good. Bethany, on the other hand, gives me “the look” and my choices to choose from green beans or these tasty spear looking things (which I later found out were asparagus – I know, sheltered). We sat down and I ate everything but the asparagus; hoping Bethany would let me off the hook (which she did not). I took one bite and was blown away. I did not know that a vegetable could really taste that good.
Fast forward 5 years and I’m here to tell you that asparagus is easy, simple and SO flavorful! We’d love to hear your feedback on this amazing recipe!
Parmesan Garlic Asparagus
- 1 lb Asparagus
- 1/4 cup Parmesan cheese
- 2 tbsp olive oil
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tsp lemon juice about 1/2 a lemon
- Preheat the oven to 425°
- Chop the woody, bottom 1-2 inches off the asparagus stems and discard.
- Place the stems on a sheet pan - you can place them close together as long as they are not touching. Brush them evenly with the olive oil.
- Sprinkle all of the seasonings directly on the Asparagus as evenly as possible, including the lemon juice. Then, top with Parmesan and bake for 12-15 minutes until the cheese has begun to brown.