I make this Best Easy Asparagus Recipe at least once a week: only asparagus, mayonnaise, Parmesan and paprika, with an optional pinch of garlic salt, ready in 20 minutes and ideal for low carb, keto friendly, gluten-free meals.

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I can’t stop making this Divine Asparagus. I toss asparagus and Parmesan cheese together and somehow it always steals the show, I make it at least once a week and people beg for more.

It looks fancy but is actually lazy, low maintenance and totally my cheat for dinner parties. It’s low carb so it sits proud in my Best Easy Asparagus Recipe rotation and it sneaks into my Gluten Free Asparagus Recipes notes when I plan meals for friends.

Honestly it disappears faster than I expect, you’ll wanna know why it tastes like a restaurant but takes twenty minutes.

Ingredients

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asparagus is springy and green, high in fiber and folate, low in calories
mayonnaise adds creamy richness and fat, boosts flavor but raises calorie count
Parmesan brings umami, protein and calcium, salty nutty kick
paprika gives color and mild smokiness, a little antioxidant goodness
garlic salt optional adds savory punch but increases sodium, use sparingly
crisp asparagus with creamy mayo and grated cheese makes great contrast
overall fairly simple and flavorful, balance fats with veggies for better health
rich mayo ups calories so keep portions small if watching weight
cheese and paprika lift simple asparagus into something kind of indulgent

Ingredient Quantities

1 lb (450 g) asparagus, woody ends trimmed

2 to 3 tbsp mayonnaise (use full fat for best flavor)

1/3 cup freshly grated Parmesan cheese (about 30 g)

1/2 tsp paprika (add more if you like it bolder)

Optional: 1/4 tsp garlic salt or a pinch, to taste

How to Make this

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1. Preheat oven to 425°F (220°C) and line a rimmed baking sheet with parchment or foil, lightly oil or spray it so asparagus wont stick.

2. Trim woody ends off 1 lb (450 g) asparagus by snapping or cutting about 1 to 2 inches, then pat spears dry with paper towel.

3. Arrange asparagus in a single layer on the prepared sheet, not overcrowding so they roast evenly.

4. Spoon 2 to 3 tbsp mayonnaise over the spears (use 2 tbsp for thin stalks, 3 for thicker), then spread it with a small spatula or your fingers so each spear has a thin coating.

5. Evenly sprinkle 1/3 cup freshly grated Parmesan cheese (about 30 g) over the mayo coated asparagus.

6. Dust 1/2 tsp paprika over everything and add optional 1/4 tsp garlic salt or just a pinch to taste.

7. Roast in the preheated oven for 10 to 12 minutes until asparagus is tender and cheese is melted and starting to brown; about halfway through give them a quick flip for even browning.

8. If you want a crispier, browned top, switch oven to broil and broil 1 to 2 minutes watching closely so it doesnt burn.

9. Remove from oven, let rest 1 to 2 minutes, then serve immediately — total time about 20 minutes.

Equipment Needed

1. Rimmed baking sheet, lined with parchment paper or foil so asparagus wont stick
2. Oven mitts or pot holders
3. Chef’s knife for trimming woody ends
4. Cutting board
5. Small offset spatula or butter knife for spreading the mayo
6. Microplane or fine grater for freshly grated Parmesan
7. Measuring spoons for the mayo, paprika and garlic salt
8. Paper towels for drying the spears
9. Kitchen tongs or a turner for flipping and serving

FAQ

Q: How should I cook Divine Asparagus so it stays tender but still a little crisp? A: Roast at 425°F (220°C). Thin spears need about 8 to 10 minutes, thicker ones 12 to 15. Or broil 3 to 6 minutes about 6 inches from the heat, watching so the cheese gets golden not burned. Toss asparagus with room temp mayo first so it sticks, sprinkle with Parmesan and paprika, pat spears dry first so they dont steam.

Q: Can I use frozen asparagus? A: Not ideal. Frozen asparagus is waterlogged and will make the mayo and cheese soggy. If you must, thaw completely and pat very dry, roast a bit longer at a high temp, and expect softer texture.

Q: Can I make this ahead of time or reheat leftovers? A: Yes. You can assemble unbaked asparagus and keep covered in the fridge up to 24 hours, then bake when ready. Cooked leftovers keep 3 to 4 days refrigerated. Reheat in a 350°F oven 8 to 10 minutes or quickly in a skillet to crisp the coating. Microwave will make it limp.

Q: What can I use instead of mayonnaise or Parmesan? A: For mayo try full fat Greek yogurt or sour cream for tang, or a light brush of olive oil for a lighter dish. For Parmesan swap Pecorino Romano or Asiago. Avoid watery substitutes or the topping wont crisp the same.

Q: How do I know when it's done? A: The asparagus should be bright green and easily pierced with a fork but still have a slight snap. The cheese should be melted and lightly golden. If it looks pale and floppy its underdone.

Q: Any easy ways to change up the flavor? A: Sure. Add lemon zest or a squeeze of lemon after baking, sprinkle red pepper flakes for heat, or top with breadcrumbs halfway through baking for crunch. A little garlic powder or chopped fresh herbs like parsley or basil works great too.

Divine Asparagus Recipe Substitutions and Variations

Mayonnaise: Greek yogurt (same creaminess and tang), sour cream or creme fraiche, mashed avocado for a lighter fresher taste
Parmesan: Pecorino Romano or Grana Padano for a similar salty nutty flavor, aged Asiago also works, nutritional yeast if you want it vegan
Paprika: smoked paprika for more depth, cayenne or crushed red pepper for heat, ancho chili powder for a mild fruity warmth
Garlic salt: garlic powder plus salt to taste, or 1 small clove minced fresh garlic with a pinch of salt, onion salt works in a pinch

Pro Tips

– Pat those spears totally dry before you do anything, otherwise the mayo slides off and the cheese clumps up, and nobody wants soggy asparagus. If some spears are way thicker than others, group them or split the thicker ones so they cook more evenly.

– Use full fat mayo and just a thin smear, you want flavor not a mayo bath. Warm it a little on the counter so it spreads easier, and use your fingers or a small spatula to get an even coat so some bits dont end up naked.

– Grate real Parmesan fresh, not the pregrated stuff, it melts and browns so much nicer. Also taste beforehand and ease up on additional salt since Parmesan can be pretty salty by itself.

– Watch the broil step like a hawk, because it goes from perfect to burnt in seconds. Move the rack a little farther away if your broiler is intense, and flip once halfway through for even browning.

Divine Asparagus Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

116

kcal

Equipment: 1. Rimmed baking sheet, lined with parchment paper or foil so asparagus wont stick
2. Oven mitts or pot holders
3. Chef’s knife for trimming woody ends
4. Cutting board
5. Small offset spatula or butter knife for spreading the mayo
6. Microplane or fine grater for freshly grated Parmesan
7. Measuring spoons for the mayo, paprika and garlic salt
8. Paper towels for drying the spears
9. Kitchen tongs or a turner for flipping and serving

Ingredients

1 lb (450 g) asparagus, woody ends trimmed
2 to 3 tbsp mayonnaise (use full fat for best flavor)
1/3 cup freshly grated Parmesan cheese (about 30 g)
1/2 tsp paprika (add more if you like it bolder)
Optional: 1/4 tsp garlic salt or a pinch, to taste

Directions

Preheat oven to 425°F (220°C) and line a rimmed baking sheet with parchment or foil, lightly oil or spray it so asparagus wont stick.
Trim woody ends off 1 lb (450 g) asparagus by snapping or cutting about 1 to 2 inches, then pat spears dry with paper towel.
Arrange asparagus in a single layer on the prepared sheet, not overcrowding so they roast evenly.
Spoon 2 to 3 tbsp mayonnaise over the spears (use 2 tbsp for thin stalks, 3 for thicker), then spread it with a small spatula or your fingers so each spear has a thin coating.
Evenly sprinkle 1/3 cup freshly grated Parmesan cheese (about 30 g) over the mayo coated asparagus.
Dust 1/2 tsp paprika over everything and add optional 1/4 tsp garlic salt or just a pinch to taste.
Roast in the preheated oven for 10 to 12 minutes until asparagus is tender and cheese is melted and starting to brown; about halfway through give them a quick flip for even browning.
If you want a crispier, browned top, switch oven to broil and broil 1 to 2 minutes watching closely so it doesnt burn.
Remove from oven, let rest 1 to 2 minutes, then serve immediately — total time about 20 minutes.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.