Roasted asparagus with parmesan and garlic

These roasted asparagus are really special because they are sprinkled with parmesan and slightly perfumed with garlic! Cooking asparagus in the oven is quite original and it gives them a special, caramelized flavor that really suits them well and makes them very interesting! Just give them a try and you will see :-) It’s up to you!

Also available in different formats :-)

banner - asperges au four

In two words:

“I have forgot that name, and that name's woe”.

To Start...

difficulty easy
preparation– 5’
cooking - 15′
serves - 1  


  • 9-10 fine green asparagus
  • 2 teaspoons of olive oil
  • 1 + ½ teaspoons of parmesan
  • 1 big clove of garlic
  • 3-4 small pinches of fleur de sel or coarse salt
  • 8 turn mills of Kampot black pepper


  • Preheat the oven at 230°C
  • Remove the bottom edges of the asparagus
  • Wash them and drain them with some paper towel
  • Place them into a tray going at the oven
  • Press the garlic with its skin on, and slice it in three pieces
  • Add the garlic into the tray
  • Pour the olive oil onto the asparagus, trying to cover all their surface
  • Sprinkle the parmesan on top
  • Add salt and pepper
  • Cook for 15’
  • Trop bon !
  • Enjoy :-)

What’s the story behind this recipe?

I was very intrigued to see a recipe with roasted asparagus because I was used to eat them only steamed! Cooking them in the oven, it’s a splendid alternative and if you like, you can couple them with some of tzatziki light which is a Greek yogurt sauce with cucumber, dill and garlic! But be aware because the tzatziki is quite garlicky and it might cover the taste of the asparagus :-) Nevertheless, it’s a wonderful sauce and it really worth the try eating it with these asparagus!


This is a recipe coming from two Martha Stewart recipes, one with roasted garlicky asparagus and the other with roasted asparagus with parmesan.

o-o C'est si bon ! o-o

Print Friendly, PDF & Email

Leave a comment

Your email address will not be published. Required fields are marked *