Asiago Asparagus is a fresh and easy side dish perfect for any meal. Prepared in just 15 minutes with 5 ingredients!
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I’ve always thought asparagus looked like some odd, stocky tree from a Dr. Seuss book. I can see the brightly colored furry characters dancing around the forest of asparagus like May poles. Okay, so maybe my imagination gets the best of me. Funny thing is, I didn’t like asparagus as a kid, even though it had cartoon-like features.
As an adult, asparagus is one of my go-to vegetables. Asiago asparagus has become a side dish favorite in my house. Asiago cheese is perfect for a light sprinkle. Crumbly and dry, much like Parmesan, but also a bold, sharp and nutty flavor that complements your greens.
Asparagus itself is also a super veggie. It is a good source of fiber, folate, vitamins A, C, E and K, and even chromium. And there is that one thing we are all thinking about that no one wants to say out loud. It makes your (ahem) smell. And that, unfortunately, is true. But honestly, the pros far outweigh the cons. The verdict is in, Asiago Asparagus is a winning and easy side dish recipe!
Some tips for making the best asparagus, cut off the woody ends before cooking. If they still look a little brown (as opposed to green), blanch them to take away the stringy texture. Much like beef, cut into smaller pieces, so the fibers are shorter, making it easier to eat for kids.
Thinking about what to serve your Asiago Asparagus with? It pairs best with chicken and fish, but also with pork for fish. I even like making it alongside some of my favorite Italian pasta dishes. Try it with Walnut Crusted Chicken, a healthy and baked alternative to crispy chicken cutlets, or even my Stuffed Meatloaf, a clever way to hide loads of veggies from your kids. Sometimes I even throw some cherry tomatoes on the baking sheet!
- 1 pound asparagus trimmed
- 1 tablespoon extra virgin olive oil
- Fine Sea Salt & Freshly Ground Black Pepper
- 1/4 cup Asiago cheese finely grated
Preheat oven to 400 degrees. Spread trimmed asparagus on a rimmed baking sheet.
Toss with extra virgin olive oil and season with fine sea salt and freshly ground black pepper.
Cook for 10 minutes or until tips start to get crispy.
Remove and top with grated Asiago cheese.
Serve and enjoy!
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