Roasted Asparagus with Prosciutto and Parmesan is a go-to side dish in my kitchen. Adding some salty prosciutto and parmesan makes this vegetable dish extra tasty, and your family will be asking for seconds!
For other roasted vegetables, try my Balsamic Glazed Brussels Sprouts and Sweet Potatoes or my Gnocchi with Roasted Vegetables!
Best Roasted Asparagus
Asparagus is one of my favorite vegetables. Over the years, I’ve realized that it’s all about how you cook it – as in not over-cooking it! No more limp mushy asparagus for me.
We love to grill asparagus when we’re on the deck grilling, especially during the summer. Asparagus goes well with almost anything, like delicious Juicy Lucy Burgers (with goat cheese), Grilled Chicken Skewers, or some Stuffed Flank Steak.
Roasting this healthy veggie is also a delicious way to cook it, especially when you want to add toppings (like in this recipe). It’s simple and is pretty delicious too!
- Olive Oil
- Salt and Pepper
- Parmesan Cheese – freshly shredded
Storing raw asparagus
Asparagus tastes best when cooked the same day you buy it. If that’s not convenient, store them as you would store cut flowers. Trim the bottoms of the asparagus and stand the spears up in a jar with about an inch of water. Cover with a plastic bag and then refrigerate them for up to 3-4 days. Change the water as it gets cloudy to keep the asparagus perky and fresh.
If you don’t have room in the fridge, wrap the asparagus in wet paper towels instead, and cover with a plastic bag.
How to make Roasted Asparagus with Prosciutto and Parmesan
Trim. Trim the ends off the asparagus (2-3 inches is a good rule of thumb).
Many people swear by snapping the ends of the asparagus. I’ve done this and I find that I’m often throwing away a tender part of the asparagus because it’s hard to know where it will snap. I prefer to just trim with a sharp knife.
Clean. Rinse asparagus in cold water and pat dry.
Add to pan. Spread asparagus on a large baking sheet.
Add seasonings. Drizzle with olive oil, salt and pepper.
Add parmesan and prosciutto. Sprinkle the asparagus with parmesan cheese. Tear prosciutto in pieces and lay on top of the asparagus.
Roast. Roast in a preheated 400 degree oven for 10 minutes, or until asparagus is fork tender. Be careful to avoid over-cooking!
Serve. Serve with extra parmesan cheese and enjoy.
Tips for roasting vegetables in the oven:
Cut them in roughly the same size. Try to chop the vegetables in similar size, so that they cook evenly. You want them to all be done at the same time, so you can avoid mushy veggies or some that aren’t done.
Split up certain vegetables. Depending on the type of vegetable you’re cooking, you may want to cook all one type on each sheet. (The three pictured are all hearty and can be cooked together.)
For instance, zucchini, squash, and tomatoes may get mushy when cooked with potatoes, so they should be cooked on a separate pan.
Don’t skimp on the oil. Be GENEROUS with the oil so that the veggies are well coated. I recommend using a bowl to combine veggies and oil – and toss them well. You’ll add the seasoning next.
Add plenty of seasoning. Unless you are on a heart-healthy diet, be quite liberal with your salt and pepper. You want some seasoning on every single veggie!
Give them space. Use extra baking sheets to avoid the veggies being piled up. When roasting veggies, you’re looking for a little crispiness. Piling up veggies too close together will cause them to steam instead, and you won’t get the crispiness.
You can shred the asparagus in small pieces and add it to salads.
Be careful to avoid over-cooking the asparagus. It will take around 10 minutes to roast/grill depending on your temperature and/or the thickness of the asparagus spears.
According to the Cleveland Clinic, when asparagus is digested, asparagusic acid gets broken down into sulfur containing byproducts. Sulfur, in general, is not very pleasant to smell. When you pee, the sulfur byproducts evaporate almost immediately, causing you to smell that unpleasant scent.
It’s a salt-cured, dry-aged Italian ham. Prosciutto is a bit on the salty side, but it’s also sliced VERY thin, and a little goes a long way.
Roasted Asparagus with Prosciutto and Parmesan
- 2 pounds asparagus – ends trimmed
- 2 Tablespoons olive oil
- kosher salt & freshly ground black pepper – to taste
- 2 ounces prosciutto – torn into pieces
- 2 Tablespoons parmesan cheese – freshly grated (plus more for serving)
- Preheat oven to 400 degrees.
- Wash asparagus and trim about two inches off the ends. Pat dry, and lay flat on baking sheet.
- Drizzle olive oil over the top, and then salt and pepper.
- Tear prosciutto into pieces, and lay on top of asparagus. Add parmesan cheese.
- Bake for approximately 10 minutes, or until fork tender.
- Remove from oven and serve immediately with extra parmesan.