Garlic Parmesan Roasted Asparagus
Asparagus roasted with garlic and olive oil, then finished with a melted parmesan crust. A fast, crisp-tender side at 3 grams of net carbs per serving.
Crisp-tender asparagus with a cheesy crust
Roasting is the easiest way to make asparagus taste like more than a health obligation. High heat caramelizes the tips and firms the stalks, and a shower of parmesan melts into a salty, golden crust in the last few minutes.
Trim the woody ends first; they never soften no matter how long you roast. Toss the spears in olive oil and garlic, spread them in a single layer so they roast rather than steam, and give the pan plenty of room.
Thin spears cook in about ten minutes, thicker ones closer to fifteen, so check them and pull the pan when a knife slides in easily.
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Ingredients
- 1 pound fresh asparagus, woody ends trimmed (net carbs →)
- 2 tablespoons olive oil (net carbs →)
- 3 cloves garlic, minced (net carbs →)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup grated parmesan cheese (net carbs →)
Instructions
- 1Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
- 2Toss the asparagus with the olive oil, garlic, salt, and pepper, then spread it in a single layer on the sheet.
- 3Roast for 8 to 10 minutes, until the spears are bright green and just tender.
- 4Scatter the parmesan over the asparagus and roast for 3 to 5 minutes more, until the cheese melts and turns golden.
- 5Serve hot, straight from the pan.
Nutrition (per serving)
Recipe FAQ
Is asparagus keto-friendly?
Yes. Asparagus has about 2 grams of net carbs per half cup and is rich in fiber and folate, which makes it one of the better vegetables for keto. A generous serving from this recipe stays around 3 grams of net carbs.
How do I keep roasted asparagus from getting soggy?
Spread the spears in a single layer with space between them so the heat browns rather than steams them, and avoid overcrowding the pan. Roast at a high temperature and pull the pan as soon as a knife slides in with slight resistance, since asparagus turns mushy quickly once overcooked.
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