Asparagus sits on a delightful bed of parmesan cream sauce that is so rich in flavor. It is the perfect dinner that even the pickiest eaters will love.

This roasted asparagus dish is one of my favorites. It is perfect for a weeknight meal and dinner parties as it is super easy to make, whether for a large group or not.

The added bonus is that it is ready in about 15 to 20 minutes. Who does not like that?

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Roasted Asparagus with Parmesan Cream Sauce

I like asparagus. I make it as much as possible when it’s in season without annoying my family.

They are also so versatile and super easy to prepare. We love them steamed with a great sauce over or under, as in this case.

Seared with just a dash of olive oil, let their natural moisture create this fantastic crunchy crust in just a few minutes.

Or oven-roasted, which takes no time at all to make.

In this Article

Why you will enjoy this roasted asparagus recipe

Lots of flavor – excellent how few ingredients can create such a fantastic dish.

Full dinner – The asparagus over your cream is a fun, copious dinner that will wow your family and friends.

It takes little to no time to prepare – in less than 20 minutes, you have a fantastic dinner at your table.

asparagus on a plate

How to select the right asparagus

Before making the recipe, I found knowing how to choose the best thin green asparagus helpful. This was especially important since it was my first time buying them.

After all, they are all bunched up. What to look for is essential.

  • The stalk should be plump and firm, and the tips should be tightly closed.
  • Depending on your purchasing variety, the color should be green, purple, or white.
  • Ensure the color is not faded or dull; your merchant has them standing upright in cold, fresh water.
  • Avoid blemishes or wilted asparagus. Or even worse, with small flowers peeking out.
  • The long end of the stalk should be moist and plump. If the stalk looks dry or cracked, they are older and not as fresh.
  • Thinner asparagus is tender and sweet, while larger ones are meatier and have a more robust flavor.
Roasted Asparagus with Parmesan Cream Sauce on a dark plate

Ingredients needed to make this excellent roasted asparagus with parmesan

Asparagus – 2 bundles will suffice for a four-person dinner.

Parmesan cheese – I enjoy grating my cheese; however, grocery stores will have it already shredded for you.

Eggs – large eggs at room temperature if at all possible

Unsalted butter – I always use unsalted butter in my cooking or baking to control the amount of sodium. Salted butter not only adds too much salt to your dish, but it changes the flavor.

Heavy cream – help facilitate the rich parmesan cream to be created giving it that silky texture.

Olive oil – just a drizzle to spread over your asparagus before going in the oven.

Salt and pepper – all the seasoning you will need. You can also use sea salt.

Roasted Asparagus With Parmesan Cream Sauce ingredients

Equipment Needed

Please follow the link to access the product of your preference.

Cookie sheet

Chef’s knife

Cheese grater

Small mixing bowl

Small saucepan

Whisk

A Chef Giangi Pick
Le Creuset Enameled Cast Iron Signature Saucepan, 1.75 qt., Flame
$224.95
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03/07/2024 07:07 pm GMT

How to prepare your oven-roasted asparagus with parmesan sauce

This recipe will go relatively fast; as you can see, it is straightforward. Have all your ingredients ready before starting the recipe.

Start by preheating the oven to 360F.

First, prepare the asparagus:

  • Rinse and cut the hard bottom part of the asparagus. Dry them and place them on a single layer on a cookie sheet.
  • Sprinkle with a few drops of olive oil and season with salt and pepper. Place the cookie sheet in the hot oven.

Meanwhile, prepare the egg cheese mixture:

  • Whisk the egg and heavy cream in a small bowl until well incorporated. Add the grated parmesan cheese to the mixture and mix again.
  • Place the egg cream mixture with cheese in a small saucepan over medium-low heat. This will allow the cheese to melt.
small pan with parmesan cream sauce made
  • Slowly add the butter and constantly stir to incorporate. Season with salt and pepper after you taste it.

Assembling your dish:

  • Your asparagus will also be done by the time the sauce is done.
  • Spread a couple of tablespoons of parmesan creamy sauce on a plate and add the perfectly roasted asparagus over the sauce.
  • A couple of grinds of black pepper, optional, and you are ready to enjoy your dinner.
Roasted Asparagus with Parmesan Cream Sauce on a white plate

Pro Tips

  • Look for firm asparagus spears and all the same size. It’s easier when baking them.
  • Season last – parmesan cheese can have an intense flavor and be slightly salty. Season with salt at the last minute so as not to oversalt your dish.
  • If your sauce is too thick, add a couple of tablespoons of heavy cream and bring to your desired consistency.
  • This recipe can also be prepared over the stove instead of in the oven. Warm a Lodge cast iron skillet and cook the asparagus in it.
  • You will hear a sizzling once you place the asparagus in it. Stir to ensure they will not burn. Once done, continue with the recipe as per instructions.

Storage and Reheating

If you have any leftovers, keep the asparagus and the parmesan stored separately in an airtight glass container in the refrigerator for up to two days.

When you are ready to enjoy them again, you can reheat them rather quickly:

The asparagus: warm up a skillet over medium-high heat, and once hot, sear the asparagus quickly on all sides. Ensure they do not burn.

The parmesan cream sauce: Add a couple of tablespoons of heavy cream to the sauce as it has thickened by resting in the refrigerator. Stir constantly so as not to burn, and add more heavy cream if you want a thinner sauce.

I do not recommend freezing it as the cheese will freeze well and it will not taste the same.

Frequently Asked Questions

What are the benefits of eating asparagus?

It is a very healthy vegetable that is low in fat and calories but contains fibers. It is rich in folic acid and vitamins K and E.

Can you freeze fresh asparagus?

You can freeze raw asparagus by placing the spears in a freezer bag and selling them tightly. It is, however, recommended to blanch them first to maintain their beautiful bright color and texture, something that gets lost once frozen.

How long does asparagus last in the freezer?

Between eight and twelve months.

How long does asparagus last in the fridge?

Once you bring them home, they will last about a week in the fridge. Once you start seeing the tips turn black and mushy or with a slimy or sticky liquid, it is best to toss them.

close up of Roasted Asparagus with Parmesan Cream Sauce
clvose up with silverware of the Roasted Asparagus with Parmesan Cream Sauce

Roasted Asparagus With Parmesan Cream Sauce

5 from 10 votes
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 people
Asparagus is sitting on a delightful bed of parmesan cream sauce with so much flavor. It is the perfect dinner that even the pickiest eaters will love.

Ingredients 

  • 30 ounces green asparagus, (2 bundles)
  • ½ cup shredded parmesan cheese
  • 2 eggs
  • 2 tablespoons unsalted butter
  • ½ cup heavy cream
  • olive oil
  • salt and pepper

Instructions

  • Preheat oven to 360℉
  • Rinse and cut the hard bottom of the asparagus. Dry them well and place them on a cookie sheet over parchment paper. Drizzle olive oil over the asparagus and season with salt and pepper. Place in the hot oven and bake for 10 minutes.
  • In a bowl, whisk the eggs with the heavy cream. Once well incorporated, add the grated parmesan cheese and mix well again.
  • Add the egg cheese mixture in a small saucepan and warm up over low heat until all the cheese has melted. Add the butter and continue mixing until melted. Season with salt and pepper to taste.
  • In a dish, spread two full tablespoons of the parmesan sauce, place the asparagus over them, parmesan shaving (optional), and a couple of grinds of black pepper.
    Serve immediately.

Nutrition

Calories: 274kcal | Carbohydrates: 10g | Protein: 13g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 139mg | Sodium: 245mg | Potassium: 501mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2436IU | Vitamin C: 12mg | Calcium: 233mg | Iron: 5mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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