This Cheesy Baked Asparagus is made on a sheet pan and can be ready to eat in just 10 minutes! A super simple vegetarian side dish that's always a hit!
Why you'll love this recipe
There are many ways to cook asparagus but roasting is by far my favorite! It's such an easy-to-make side that requires very little effort and barely any prep.
This dish comes together in about 20 minutes, prep included! Asparagus takes a very short amount of time to cook which makes it perfect for quick meals!
It's the ultimate spring vegetable. When fresh, local asparagus shows up at the farmers market, the days are longer and brighter, and I know summer is just around the corner.
What type of cheese should I use?
I've tried this recipe with three different types of cheese and they were all great! Turns out asparagus and cheese go incredibly well together! 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 made with cow's or sheep milk works the best here, it melts really well and makes the dish super cheesy.
- 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.
Serve it with your favorite choice of protein! I love salmon here. Simple, roasted with lemons to enhance the spring flavors.
If you eat meat, chicken would also be great or anything else you desire. I'm a big fan of vegan sausages and burgers. It's the perfect side for burgers!
Serve it for breakfast! This roasted asparagus goes really well with avocado toast, hummus toast, 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 5-20 minutes to cook asparagus, based on how you cook it and the temperature. Cooking it for longer will yield in soft asparagus but it will still be edible and tasty!
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.
More Asparagus Recipes
- Asparagus Tart with Pesto and Goat Cheese
- Arborio Risotto with Asparagus and Peas
- Grilled Asparagus with Poached Eggs and Greens
This cheesy asparagus is a super simple side that can be ready to eat in just 20 minutes!
- 20 spears asparagus, woody ends snapped off
- 1 tsp avocado oil (or other cooking oil)
- ½ tsp garlic powder
- ¼ tsp onion powder
- ½ tsp dried rosemary
- ¼ tsp sea salt (or to taste)
- ¼ tsp freshly cracked black pepper (or to taste)
- 1 tsp fresh lemon zest (or ½ tsp?)
- 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