Roasted asparagus with thyme and Parmesan is such an easy side dish. And delicious, too. This has been a staple for the sous chef an I – so much so, that he’s pretty much on asparagus duty when we make this. So these beauties you’re looking at? No credit to me! (Thanks, babe!)
The sous chef is excellent at taking direction (and I mean that in the most adoring of ways), and is such a help in the kitchen. Usually with the different and new recipes we try, he takes care of any odds and ends that are needed. But with these asparagus, he does it all – and I can focus on other things. Like sipping wine while my husband cooks for me! 😉
Kidding – maybe. But he always does encourage me to post recipes for easy dishes, because not everyone wants to dedicate a zillion hours in the kitchen. Which makes perfect sense, and I figured this would be one of those recipes that answered the mail. Other recent recipes that fall under the ‘super easy’ category that we’ve made recently and loved are the Chicken Chili Stew and with Sweet Potatoes and Kale and Lobster Ravioli with a Creamy Parmesan-Tomato Sauce.
And if you whip up these asparagus with a grilled steak, we’re talking 20 minutes or less to prepare dinner. So, you know, the rest of your evening is freed up to enjoy more wine… naturally 😉
| Prep Time | 10 minutes |
| Cook Time | 10-12 minutes |
| Servings |
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- 1 bundle (about 2 lbs.) asparagus tough ends snapped off
- 1 tablespoon olive oil
- 2 teaspoons fresh thyme
- salt and pepper to taste
- 4 oz. freshly grated Parmesan cheese
Ingredients
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- Preheat your oven to 425 degrees. On a large baking sheet lined with tinfoil, spread the asparagus in an even layer.
- Drizzle with olive oil. Evenly distribute fresh thyme, salt, and pepper. Sprinkle the Parmesan cheese atop the asparagus.
- Roast for 10 to 12 minutes depending upon the size of the asparagus, until bright green and just tender. Enjoy!
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