Fresh Asparagus – Easy Asparagus Recipe

April 2, 2010 · Print This Article

dinner-mealFresh asparagus is a favorite at our house.  I remember the days when my son, Brad, went asparagus hunting in the fields behind our home.  As soon as the spring warm weather hit…he was on the lookout for asparagus.  He would roam the fields, among the tall grasses and look for asparagus spears that were peeking their heads above ground.  When the asparagus was just right, he would fill a sack with the spears and bring them home to be cooked and savored.

Those days are long gone now… and  the fields, of grasses and asparagus, have been replaced by homes.   Now I’m forced to purchase my asparagus from the store.   However, in the spring,  my local grocery store has plenty of fresh asparagus on hand and it’s been surprisingly tender.  So….when the season is in full swing… I load up.

I happened to be at my daughter Katie’s home several weeks ago and she was just taking fresh asparagus out of the oven.  I usually steam my asparagus… so seeing it come out of the oven was a surprise.  It was so tender and good that I want to share this easy asparagus recipe with you.


The ingredients are:  Fresh tender asparagus (any amount you like.)  Olive Oil. (I happen to have Light Olive Oil on hand but use your preference.)  Sea Salt.  (I use a course sea salt… but use what you prefer.)  Fresh grated Parmeson cheese.  (If you don’t grate your own… grab a package of grated Parmeson cheese at the store.  I pick mine up at Costco.   That’s all of the ingredients you will need.


Cover a cookie sheet or baking sheet with aluminum foil.


Cut off the ends of your asparagus.


Wash your asparagus spears.


Spread the asparagus across the baking sheet so each spear is exposed.  Don’t stack.


Drizzle Olive oil over the asparagus.  Don’t worry about getting too much on the asparagus… they need to be covered.  I drizzle oil and then turn the spears so they are covered well.  (Olive oil is good for what ails ya.)


Sprinkle the asparagus with sea salt.  (Remember… sea salt is strong so you don’t need much.  I went a bit over board…so don’t follow my lead by what you see in this photo.  Cut back a bit.)


Pop the the pan under the broiler.  I timed my for 2 1/2 minutes.  You may want to check yours before the time is up.  I would’nt go much past 2 1/2 minutes if your spears are thin and tender.


Pull out the pan and sprinkle on your cheese.  Pop it back under the broiler for 15 sec.  Check… to see if cheese is melted.  If not…. pop it back in for a couple of seconds more.


That’s it… an easy asparagus recipe for you.  Fresh asparagus is just the ticket for Easter dinner.

Hope you enjoy this fresh asparagus recipe as much as my family does.   As soon as I place the pan on top the stove… some one snags a spear.  Smack those hands!

Til Later,


Insightful Nana

P.S.  I put fresh asparagus and about a tablespoon of water  in a plastic bag and tie up the end.  Pop it into the microwave for about 2 minutes and it comes out just right.  You don’t want to over cook it… leave it a bit firm.

P.P.S.  Also, I cut the raw asparagus into 1″ to 1/12″  chunks and cook them in the bag… using the method above. (I only cook them 1 min.)  When they come out of the microwave, I run the bag under cold water… cooling the fresh asparagus quickly.   (Just remember not to over cook it.)   I pop open the bag, drain the liquid and dry the asparagus with a paper towel.  Put the chunks into a clean zip lock bag and store in the fridge.  It’s a perfect addition to a fresh green salad.  Hmmmm Good!

Just another easy asparagus recipe.


7 Responses to “Fresh Asparagus – Easy Asparagus Recipe”

  1. Mary Ann PineNo Gravatar on April 3rd, 2010 11:13 am

    Yum! I love this recipe and have made it several times. Another delicious and simple recipe for asparagus is to wrap ham slices around 2 or 3 spears. Next, simply bake in over at 375 or grill them. This only takes a few minutes, so be careful not to overcook. Approximately 5 minutes. Optional: You can still sprinkle parmesan cheese after cooking while still hot.

  2. Mary Ann PineNo Gravatar on April 3rd, 2010 11:14 am

    Whoops! I meant to type “oven”….not “over” in above post.

  3. NancyNo Gravatar on April 18th, 2010 5:52 am

    I usually just roast my asparagus in the oven but broiling surely would be faster. Thanks for the hint about the cheese. My husband is a big cheese lover!

  4. Sheila AtwoodNo Gravatar on April 22nd, 2010 6:37 am

    This looks great! We are going asparagus hunting on Saturday. I’ll try this out.

  5. LeslieNo Gravatar on August 20th, 2010 9:02 am

    Another nice version of this recipe (and lower fat) is to use lemon juice instead of cheese. Once the asparagus are done, remove the pan from the oven and squeeze a fresh lemon over the asparagus.

    Tip: In order get oil over all the asparagus, I put the asparagus in a plastic baggy with the oil and shake and squish it all around. This uses less oil than dripping it over the asparagus, and ensures that each peice is covered.

    Yum! Love your website Nana!

  6. ChristinaNo Gravatar on April 22nd, 2012 7:34 am

    I added freshly chopped tomatoes to mine before salting and baking and they were delicious

  7. Emily OwensNo Gravatar on July 23rd, 2012 5:11 pm

    Thank you for a great recipe…I’ve never been a huge fan of asparagus, but my fiance loves it and I believe this is going to go over HUGE with him and our kids!! So again, thank you!!!!

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