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This gooey asparagus bake takes this spring veggie and turns it into a total table stunner. Roasted garlic, olive oil, and melty mozzarella make plain old asparagus taste so good, folks will ask for it again and again.
Last spring when asparagus was everywhere, I threw this together for a last-minute get-together. People couldn't stop dipping bread into the cheesy, garlicky oil left in the pan.
Tasty Ingredients
- Mozzarella cheese: Use freshly shredded cheese so it melts nice and smooth for the ultimate cheese pull
- Kosher salt: Bigger grains mean every bite gets seasoned better
- Fresh garlic: Go for real cloves, not the jarred stuff, for loads more flavor
- Extra virgin olive oil: Grab your best-quality oil since this sets up the flavor for the whole dish
- Freshly cracked black pepper: Adds a bit of heat and brings out the sweet side of asparagus
- Fresh asparagus: Pick out stalks that are super green and feel firm, with tight tips for the tastiest result
Easy Directions
- Broil Cheese To Finish:
- Toss the pan back in the oven on broil. Watch closely and pull it out once the cheese's bubbling and has that perfect golden top about 4 to 5 minutes. Don't walk away it goes fast!
- Add Cheese:
- Take your asparagus out after roasting and shower the hot spears evenly with mozzarella. It'll melt quickly with all that heat.
- Roast Your Veg:
- Stick your tray in the hot oven for 10 to 15 minutes. Your asparagus should look bright green and get tender, but not mushy. If the stalks are thicker, just let 'em cook a few extra minutes.
- Coat With Seasoning:
- Use your hands or some tongs to toss the asparagus with the garlic oil mix, making sure every stalk gets coated. The oil keeps it from drying out and gives you great roasting.
- Mix Garlic Oil:
- In a small bowl, whisk olive oil, minced garlic, pepper, and salt together till they blend. This is the flavor bomb that'll coat your veggies.
- Arrange Asparagus:
- Put trimmed asparagus on the baking sheet in one layer don't let 'em pile up. That way everything cooks evenly and browns up right.
- Heat Up The Oven First:
- Get your oven screaming hot to 425°F. Hit your baking sheet with nonstick spray first. The high heat roasts things quick and keeps your asparagus crisp, not soggy.
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The first time I made this, I totally forgot it under the broiler and it got way brown. Turns out, those crispy cheese bits on the edge are super tasty next to the soft asparagus. Now I always let some cheese get extra golden and crisp for that contrast.
Awesome Pairings
This can't-miss asparagus goes great with baked salmon, roast chicken, or grilled steak. The cheesy goodness plays nice with any meat main dish. Add a side of warm bread or fluffy rice and you've got a full meal—don't skip sopping up that garlicky oil.
Leftover Storage
These are best straight from the oven, but if you've got leftovers, stash them in an airtight container in the fridge for up to two days. Warm them for five to seven minutes in a 350°F oven. The microwave is a no-go or everything turns soggy.
Try It Different Ways
When you can get crazy-thin asparagus in spring, pick them for extra sweetness and super quick cook time. If all you find are thick stalks, just peel the bottom with a veggie peeler for a softer bite and give them three to five more minutes in the oven.
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Frequently Asked Questions
- → How do I keep asparagus from getting soggy?
Bake your asparagus hot and quick at 425°F (220°C). Pull it out while it’s still a little firm and bright green.
- → Can I swap the mozzarella for a different cheese?
Sure can! Try using cheddar, Gruyere, or Parmesan if you want a different taste.
- → Am I supposed to cut off the asparagus ends?
Yep, snap or trim off the rough bottoms so everything stays tender and tasty.
- → What goes well with this cheesy asparagus?
It’s tasty with any grilled meat like steak, chicken, or fish. Makes your holiday meal extra nice too.
- → Is it okay to prep this dish early?
You can prepped asparagus and get the oil and garlic ready ahead. Just bake it and add cheese right before eating for best results.