Ina Garten’s Parmesan Roasted Asparagus: Get the Recipe

Fair warning: Serving Barefoot Contessa Ina Garten‘s Parmesan Roasted Asparagus as a side may steal the show. Bonus? It’s foolproof!

“Roasting vegetables is the easiest and most flavorful way to cook them,” the star of Be my guest with Ina Garten — airing now on Food Network — tells Us Weekly. “As long as I have that basic recipe, I can go to the market or farm stand and buy whatever’s in season and roast it … no sweat!”

Clarkson Potter

Fans of the Food Network host, 74, can explore more of Garten’s recipes in her upcoming cookbook titled Go-To Dinners. “Cooking during the pandemic got pretty crazy, even for me, so I devised all kinds of ways to get dinner on the table with the least amount of stress,” she announced via Instagram late last month. “My new book Go-To Dinners is a collection of easy, make ahead, prep ahead, freeze ahead, and simply assembled recipes that you’ll want to make over and over again. Available in October, 2022.”

The New York native offers viewers a visual introduction on how to create something extraordinary in the kitchen.

“So excited to have a brand new show streaming on Discovery+ called Be my guestYou can watch all four episodes beginning Saturday, March 26th! For each episode, I’ve invited someone special to my house in East Hampton for a great conversation, a little cooking, and lots of fun,” Garten teased via Instagram. “A 30-minute food-focused version of each show will also air weekly on Food Network starting March 26th and a companion podcast will be available wherever you get your podcasts. I hope you’ll be my guest!!”

You can find the recipe below.

Parmesan Roasted Asparagus
Serves 6

INGREDIENTS:
2 1/2 lbs fresh asparagus (approximately 30 large).
2 tbsp of good olive oil
1/2 teaspoon kosher Salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan
2 lemons, cut into wedges, for serving

INSTRUCTIONS:
1. Preheat the oven to 400°F.
2. If the asparagus stalks are very thick, you can peel the bottom half and eat the rest. Spread them out in a single layer and drizzle with olive oil. Sprinkle with the salt & pepper. Roast for 15 to 20 mins, or until tender. Sprinkle with the Parmesan, and then return to the oven for another minute. Serve with the lemon wedges.

Be my guest with Ina GartenFood Network Saturdays at 12:15 p.m. ET.

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