Cheesy Baked Asparagus is a delicious side dish made on a sheet pan. You only need 5 ingredients and 15 minutes! It's super simple and always hit!
Asparagus, or Garden Asparagus, is a green spring vegetable that can be eaten raw, roasted, sauteéd, steamed, or even grilled. There are so many options!
You can eat the whole pointy spear except for the woody bottom part. The woody part can be easily snapped off by holding the asparagus on both sides and snapping it. Each spear will snap in its own spot where the fresh asparagus ends and the woody part begins. It's like magic!
I've shared a variety of asparagus recipes on the blog in the past. Here are a few of my favorites where asparagus is a part of the main dish:
- Asparagus Tart with Pesto and Goat Cheese
- Light Asparagus Pasta with Fresh Basil
- Arborio Risotto with Asparagus and Peas
When served as a side, I like roasted asparagus the most! It's easy, simple, and so versatile! This dish comes together in about 15 minutes, prep included! Asparagus takes a very short amount of time to cook which makes it perfect for quick meals!
What type of cheese should I use?
I've tried this recipe with three different types of cheese and they were all great! Asparagus and cheese go incredibly well together so it's really all about your preference.
The amount is also totally up to you. Make it as light or as cheesy as you want! I usually go with two handfuls of shredded cheese.
- Mozzarella - Shredded mozzarella is my #1 choice for this recipe. It melts really well, makes the dish super cheesy, and has a mild flavor that won't overpower your main dish.
- Pecorino or Parmesan cheese - You can either buy it grated or grate it yourself using a box grater or a Microplane. This cheese doesn't melt as much as mozzarella and stays the same even as the asparagus cools.
- Kashkaval - This is Balkan cheese also known as Kasseri in Greek cuisine. It's usually made with sheep or goat cheese. It melts really well and it's a great alternative to mozzarella.
What to Serve it With
Asparagus is a very versatile vegetable. There are so many dishes to serve it with! The cheese makes this a heavier side so I recommend serving it with lighter dishes or along with lighter sides.
- Salads: Try it with this Greek Potato Salad or this Charred Corn Salad (Skip the Pecorino in the salad if desired).
- Protein: Salmon is a great choice. It's my favorite fish and asparagus goes great with it! If you eat meat, chicken or burgers are also great protein to serve with this side.
- Breakfast: It's a great side to add to your savory breakfast. I serve it on the side of avocado toast, sausages, and eggs. Poached, sunnyside up, scrambled, or an omelet are all great choices!
Serving and Storing
This cheesy asparagus is best served right away while the cheese is still very soft and hot. This is especially true with mozzarella or any other cheese that melts really well.
Pro tip: Use grated parmesan or pecorino cheese if you're not eating the asparagus right away. Those cheeses don't melt into a puddle the way mozzarella does and stay just as delicious longer!
Snap off the woody ends before cooking. Instead of cutting them off, hold the spear on both ends with each hand and snap it. It should snap off where the tough part ends and fresh asparagus begins!
Yes. Asparagus doesn't take very long to cook and it can be eaten raw so the cooking time is based on your preference. In general, it only takes 5-10 minutes to cook asparagus. Cooking it for longer will yield in softer asparagus with no bite to it.
In general, yes. It's a vegetable so it's healthy but if you're really concerned, just try not to use too much oil and don't overdo it with the cheese to keep it extra healthy.
This cheesy asparagus is a super simple side that can be ready to eat in just 15 minutes!
- 20 spears asparagus, woody ends snapped off
- 1 tsp avocado oil (or other cooking oil)
- ½ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp sea salt (or to taste)
- ¼ tsp freshly cracked black pepper (or to taste)
- ½ cup shredded mozzarella (regular, sheep, goat, or vegan)
- Preheat your oven to 450°F (230°C).
- Add your asparagus to a baking sheet. Drizzle with the avocado oil and toss to coat.
- Season with garlic powder, onion powder, dried rosemary, sea salt, black pepper, and fresh lemon zest. Toss to coat well.
- Sprinkle the shredded mozzarella in the middle of the spears, making sure to cover all spears evenly.
- Roast for 10 minutes. The mozzarella should be melted and the asparagus golden.
- Serve immediately.
You can also use a broiler for this but you might have to adjust the time and keep an eye on the asparagus. Broilers tend to be very strong and the asparagus could burn very quickly.
Storing: The asparagus can be stored in an airtight container in the fridge for 1-2 days but it’s best eaten right away as the cheese solidifies when cold and it’s not as good when reheated.
The nutritional information is just an estimate. The accuracy of the nutritional information is not guaranteed.
Keywords: apsaragus, spring, mozzarella