Gluten Free Living – 2014
This Skinny Roasted Asparagus recipe is so mouthwatering! It only uses a handful of ingredients. It’s quick, easy, healthy, low calorie and gluten free! Skinny Roasted Asparagus is sprinkled with salt, pepper and thyme, then brushed with olive oil and roasted in the oven.
The last few minutes of baking you toss in a small handful of Italian 6-cheese blend with Mozzarella, Parmesan, Asiago, Romano, Provolone and Fontina cheeses. After the cheese melts in a couple of minutes, the asparagus is ready to serve. Each mouthful is just wonderful.
A couple of weeks ago we had company over for Sunday lunch. One of our guests is a grocer and brought us tons of fresh, juicy strawberries and asparagus! So I used part of the asparagus in a Cream of Asparagus Soup that I posted yesterday. The rest of the asparagus I used in this amazing recipe.
I asked him how he usually cooks asparagus. He said he normally brushed olive oil on it and grilled it. So this recipe takes off on his regular way of preparing asparagus. Skinny Roasted Asparagus turned out beyond my expectations.
Seriously, this recipe is so easy and so tasty you will want to make it often. I do recommend two things. First, find Italian 6-cheese blend. It makes this taste so much better than plain parmesan cheese alone. If you have to pick a cheese, go with fontina and not any of the others. It will produce the best taste. Second, drain the liquid from the asparagus before adding the cheese. It will be a lot more appetizing that way.
If you’re looking for a scrumptious recipe for asparagus this one will do it. We loved this recipe. I actually whipped it up for company along with a lot of leftovers. I needed to use up the asparagus before it went bad. Even the kids loved this recipe and went back for second helpings. Skinny Roasted Asparagus is a guilt-free culinary experience.
I initially posted this recipe in February 2014. My pictures were only fair. I wanted to remake this recipe recently (June 2019) for our Friday night care group. I served it with Chicken with Creamy Leek Sauce and Sweet Cornbread. It was a huge hit! One gal had four servings!
Skinny Roasted Asparagus is a delightful recipe for company or holiday dinners too. I recommend trying it out on Mother’s Day orFather’s Day when asparagus is readily available. Enjoy.
Skinny Roasted Asparagus is absolutely mouthwatering.
I used up 4 large bunches of asparagus in this recipe because I was trying to use it up, but you can easily halve the recipe. Each of us had two servings of Skinny Roasted Asparagus the night I served it for dinner because it was sooooo good.
The thyme and cheese made this dish spectacular.
Here’s what I did.
I used these ingredients.
I prefer a 6-cheese Italian blend but I couldn’t find it when I went to look for it in the freezer. I used parmesan, mozzarella and asiago instead.
Wash asparagus. Cut off the bottom 3-4 inches of each stalk. Smaller asparagus only need about 2 to 3 inches cut from the bottom. The larger stalks will need almost 4 inches cut off from the bottom because that part can be pretty tough.
Spray a 9×13″ glass baking dish with olive oil cooking spray. Spread one bundle of asparagus spears into pan.
Spray asparagus with olive oil or brush with olive oil. Make sure the olive oil covers each stalk as well as possible.
Sprinkle each layer with salt, pepper and thyme as desired.
Add another layer of asparagus and repeat the process. Brush or spray with olive oil. Sprinkle pepper, salt and thyme over top.
Now I’ve added the final two layers of asparagus. I sprayed each layer with olive oil and seasoned each layer with salt, pepper and thyme.
Cover with foil and bake in 350 oven about 20-30 minutes or until fork tender.
If necessary, drain asparagus. Sprinkle with Italian Cheese Blend.
Return dish to oven for about 3-5 minutes to melt the cheese.
Skinny Roasted Asparagus is healthy, low calorie and gluten free.
We kept going back for more of this tasty asparagus dish.
Here’s the recipe.
SKINNY ROASTED ASPARAGUS
(My own concoction)
- 4 bundles asparagus, washed, bottom 4 inches cut off and discarded
- ½ cup olive oil
- salt and pepper to taste
- 1 tsp. thyme
- ½ cup Italian six-cheese blend: Mozzarella, Parmesan, Romano, Asiago, Provolone and Fontina cheeses
- Spray 9×13” baking dish with olive oil cooking spray.
- Place asparagus in dish in layers.
- After each layer spread with olive oil and try to cover as much of the asparagus as possible.
- Sprinkle each layer with salt and pepper to taste and a little thyme (use more if you like a richer flavor).
- Cover with foil and bake in oven at 350° until cooked through 20-30 minutes (depending on how much you are cooking at the same time).
- Remove foil and sprinkle lightly with cheese.
- Bake an addition 3-5 minutes until cheese melts.
Asparagus has never tasted so marvelous!
Time for another plate!