When my husband and I were newlyweds, he requested asparagus as a side dish for dinner. I bought a can, cooked it to his specifications, and never tried it.
The smell was enough to turn me off of this vegetable for good. For the next 15 years, he happily ate his canned asparagus while I made my own side dish.
Then we moved to the farm and found a patch of asparagus growing. He pulled out a stalk, took a bite, and offered it to me. After a little coaxing, I tried it.
I was pleasantly surprised that it tasted like raw peas. It did not have the strong odor and taste that canned asparagus is known for.
After that, I decided to try different ways to cook asparagus. First, I steamed it. It still had a strong flavor. Then I tried this sheet pan asparagus recipe with garlic and cheese.
Success! My picking eating self loved it!
I highly recommend fresh grown asparagus for this recipe because it has the best flavor by far. We only get about 3 meals of asparagus from our small patch, so I buy more from the local farmers.
Sheet Pan Asparagus Recipe With Garlic and Cheese
Asparagus Benefits
I've heard that asparagus is so packed with vitamins and minerals because it's one of the first spring vegetables to come into season. Your body is likely running low on these vitamins after the long winter, but eating asparagus can help replenish your body's stores.
I don't know if this is true, but it makes sense. Asparagus is high in several vitamins and other nutrients that your body needs.
Asparagus is a good source of:
- Vitamins A, B12, C, E, and K
- Fiber
- Folate
- Chromium
- Potassium
A 1 cup serving only has 40 calories but packs 4 grams of protein and 4 grams of fiber.
Asparagus is high in glutathione. Glutathione helps break down free radicals and carcinogens in the body. It's high in antioxidants, so it can help reduce inflammation in the body naturally.
Choosing Asparagus
This sheet pan asparagus recipe with garlic and cheese does not work well with canned asparagus.
You can use frozen asparagus in this recipe, but I prefer fresh. If you do use frozen, do not thaw it before baking. Bake for the same amount of time and increase as needed.
When shopping for fresh asparagus, I recommend the thin asparagus. Thicker asparagus is just more mature. Thin asparagus tends to be softer, so I prefer it. You can peel thick stalks to make them more tender.
No matter which kind you buy, look for a bright green stalk with a violet hint. The stems should be firm and the tips closed.
Avoid stalks that look woody because they will be touch. Squeeze the bunch. It should squeak.
How to Store Asparagus
Trim the bottoms of the stalks and wrap them in a damp paper towel. Place in a plastic bag and refrigerate up to three days.
You can also place the trimmed ends in a cup of water like a vase of flowers. Cover with a plastic bag and store in the fridge.
How to Trim and Peel Asparagus
I don't peel home grown or thin asparagus. For thick stalks, peel the outer layer off with a vegetable peeler
. You can peel the stalks a day before cooking and store as directed above.
Tips for Making Sheet Pan Asparagus
I recommend using fresh garlic if possible. It really gives it a better flavor than dried garlic powder, but you can use it if that's what you have.
I use real butter for a better flavor.
You can also make this with all Parmesan, but I prefer the mix of the two cheeses. Shredded Parmesan tastes better than grated from the can.
Cut off the dry white part at the end, if any.
Sheet Pan Asparagus Recipe With Garlic and Cheese Ingredients
- 1 pound fresh asparagus, trimmed with woody ends cut off
- 1/4 cup melted butter
- 1 tablespoon minced fresh garlic or 3 teaspoons garlic powder
- 1 cup shredded mozzarella cheese
- 1/4 cup shredded Parmesan cheese
Directions
Step #1
Preheat oven to 425 degrees Fahrenheit. Lay asparagus on the sheet pan.
Step #2
Combine garlic and melted butter in a bowl. Pour over the asparagus and stir to coat all pieces.
Step #3
Sprinkle mozzarella and Parmesan cheese over the asparagus.
Step #4
Bake for 15 minutes.
I make this as a quick side dish with chicken or steak. If I make steak, I prepare it with the best steak marinade recipe.
Yield: 4
Sheet Pan Asparagus Recipe
prep time: 15 Mcook time: 15 Mtotal time: 30 M
How to make cheesy garlic sheet pan asparagus.
Ingredients:
- 1 pound fresh asparagus, trimmed with woody ends cut off
- 1/4 cup melted butter
- 1 tablespoon minced fresh garlic or 3 teaspoons garlic powder
- 1 cup shredded mozzarella cheese
- 1/4 cup shredded Parmesan cheese
Instructions:
How to cook Sheet Pan Asparagus Recipe
- Preheat oven to 425 degrees Fahrenheit. Lay asparagus on the sheet pan.
- Combine garlic and melted butter in a bowl. Pour over the asparagus and stir to coat all pieces.
- Sprinkle mozzarella and Parmesan cheese over the asparagus.
- Bake for 15 minutes.
Calories
223.79
223.79
Fat (grams)
17.39
17.39
Sat. Fat (grams)
10.68
10.68
Carbs (grams)
8.99
8.99
Fiber (grams)
2.53
2.53
Net carbs
6.47
6.47
Sugar (grams)
2.09
2.09
Protein (grams)
10.34
10.34
Sodium (milligrams)
340.31
340.31
Cholesterol (grams)
48.08
48.08
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