This low carb 4-ingredient asparagus parmesan roast is the kind of simple side dish that disappears before you can blink. My aunt used to bring a bubbling pan of it to our spring gatherings, right when the local asparagus came in and everyone was hungry for something fresh and green. It’s nothing fancy—just tender spears, a good drizzle of oil, a generous snowfall of Parmesan, and a pinch of salt—but it bakes up into a cheesy, golden, slightly charred dish that feels special enough for company and easy enough for any weeknight.
Serve this asparagus hot right out of the oven while the cheese is still bubbly and the tips are a little crisp. It pairs beautifully with simple roasted chicken, baked ham, grilled pork chops, or a pan-fried steak. For a lighter meal, set it alongside a big green salad or sliced tomatoes with a splash of vinegar. It also fits nicely on an Easter or spring buffet table, tucked between the potato dishes and rolls for those looking for something low carb but still comforting.
4-Ingredient Asparagus Parmesan Roast
Servings: 4
Ingredients
1 1/2 pounds fresh asparagus, tough ends trimmed
3 tablespoons olive oil
3/4 teaspoon kosher salt (or to taste)
1 cup finely grated Parmesan cheese, loosely packed
Directions
Preheat your oven to 400°F (200°C). Lightly grease a ceramic casserole dish just large enough to hold the asparagus in a mostly single layer.
Rinse the asparagus under cool water and pat very dry with a clean towel. Snap or cut off the tough woody ends. Lay the spears in the prepared casserole dish in an even layer, tips all pointing the same way if possible.
Drizzle the olive oil evenly over the asparagus. Sprinkle the kosher salt over the top, then use clean hands or tongs to gently toss and roll the spears so they’re lightly coated with oil and seasoning. Spread them back out into a single, snug layer.
