Cheesy Asparagus

Servings: servings

Calories: 190cal

Preheat oven to 400 F.
Trim the woody ends from the asparagus and place on baking sheet.
1 bunch asparagus spears
Drizzle olive oil over the spears and toss to coat.
1 Tablespoon olive oil
Season with garlic salt and pepper.
1/2 teaspoon garlic salt, 1/4 teaspoon black pepper
Bake in preheated oven for 10 minutes.
Remove from oven and place pan on wire rack.
Move half of the spears to a breading tray or plate and shake half of the parmesan cheese over them. Toss to coat and move back to the baking sheet. Repeat with the other half of the spears and the other half of the parmesan cheese. If there’s any cheese left in the breading tray, sprinkle it over the spears on the pan.
1/2 cup grated parmesan cheese
Arrange spears in a single layer then sprinkle with the mozzarella cheese.
1 cup shredded mozzarella
Put pan back in the oven for 2-3 minutes, or until cheese is melted.

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It’s actually up to you whether or not you cut the woody ends off of the asparagus spears. The woody ends are mostly inedible just because of how tough they are. We like to trim bout 1-2 inches off, depending on how the spears look.
If you are going to buy bagged shredded mozzarella, we suggest getting the “off the block” variety or one that says “creamy melt” as those don’t have as much anti-caking agent on them and tend to melt more smoothly. You can most certainly buy a block and shred it yourself.

Course: Side Dish

Cuisine: American

Prep Time10

Cook Time13

Total Time23