Roasted Asparagus with Parmesan (Divine Asparagus) – only 5 ingredients! Asparagus stalks, mayonnaise, parmesan cheese, garlic powder, and paprika. Ready to eat in 20 minutes. We make this at least once a week! Our FAVORITE asparagus recipe!! Low-carb and gluten-free.
Place asparagus in a lightly greased 9x13x2-inch baking dish.
Spread mayonnaise over asparagus. Sprinkle parmesan cheese, garlic powder, and paprika over mayonnaise.
Bake, uncovered, for 20 to 25 minutes.
Notes:
Make sure to trim the woody ends of the asparagus spears. The thick bottom part of the spear is white or light purple in color. It is tough and not meant to be eaten. Use a knife to quickly cut the tough ends off before adding the spears to the baking dish.
When possible, choose a bunch of asparagus where the stalks are about the same diameter.
Depending on the size of the asparagus, you will need one or two bundles.
Variations:
Add a drizzle of olive oil over the asparagus.
Top the asparagus with some panko breadcrumbs tossed with melted butter.
Add some lemon slices on top.
Can Asparagus Parmesan be made in advance? Yes! You can assemble the dish ahead of time and refrigerate it overnight.
Store leftovers in an airtight container in the refrigerator.