Main dishes

Roasted asparagus

20 min Cook
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Roasted asparagus with potatoes and Parmesan cream

Spring is asparagus season. With its vibrant green spears and delicate, earthy flavor, asparagus is more than just a versatile vegetable: it’s a powerhouse of nutrition. Rich in vitamins A, C, and K, as well as folate and fiber, asparagus supports healthy digestion, boosts immunity, and even acts as a natural diuretic. Its high antioxidant content helps combat inflammation, making it a wonderful addition to any balanced diet.

Roasting asparagus in the oven brings out its natural sweetness and enhances its tender-crisp texture, transforming it into a simple yet elegant dish. Whether you’re serving it alongside a hearty main course or enjoying it on its own, oven-roasted asparagus is a celebration of fresh, wholesome flavors.

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Roasted asparagus

Roasted asparagus

corinthian
In Italy, the most popular (and simplest) way of cooking asparagus is oven roasted with lemon and a sprinkle of Parmesan. Here, I have made them into a full meal with a side of steamed potatoes and a bed of Parmesan cream.
prep time
5 min
cooking time
20 min
servings
2
total time
25 min

Equipment

  • Knife

  • Whisk

  • Steamer (optional)

Ingredients

  • 1 bunch of large asparagus

  • 1/2 lemon

  • 1/2 teaspoon can sugar

  • 2 tablespoons extra-virgin olive oil

  • Salt and black pepper, to taste

  • 2 tablespoons of grated Parmesan cheese (I used Grana Padano instead)

  • 8 small potatoes

  • A handful fresh parsley

  • 2 tablespoons creamed cheese (you use a vegan option)

  • 2 tablespoons soy cream

  • A pinch of dill

Instructions

1

Steam the potatoes

Pre-heat the oven to 180 C (~360 F). Rinse well the potatoes, dice them into 1-in chunks, and put them into the steamer. Alternatively, you can boil them in a pot. When they're fork tender, remove them and transfer them to a bowl. Sprinkle with 1 tablespoon of olive oil, season with salt and pepper, and top with a handful fresh parsley. Toss them gently with a fork and set aside.
2

Bake the asparagus

Rinse well the asparagus. Chop off the hardest ends (take off all the white). Lay them in an oven tray lined with parchment paper. Drizzle with a tablespoon olive oil, season with salt and pepper, then cover the tips with 4 thin slices of lemon. Top each lemon slice with a little cane sugar. Sprinkle with Parmesan (or Grana Padano) cheese and roast for 20-30 minutes, depending on their thickness. When they're ready, take out of the oven ans set aside.
3

Prepare the Parmesan sauce

In a small bowl, whisk together the creamed cheese, soy cream, grated Parmesan (or Grana Padano) a the juice of a 1/4 lemon. Add a pinch of dill. Season with salt and pepper, to taste, and whisk again.
4

Compose the dish

In each serving plate, spoon in the Parmesan cream to create a creamy bed. On top of it lay the asparagus and, on the side, the potatoes. Enjoy!
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