Ingredients
Scale
- 1 bunch asparagus spears about 1 pound
- 1 tablespoon olive oil
- ½ teaspoon garlic salt
- ¼ teaspoon black pepper
- ½ cup grated parmesan cheese
- 1 cup shredded mozzarella
- red pepper flakes
- parsley
Instructions
- Preheat the oven to 400°F (200°C).
- Trim the woody ends from the asparagus and transfer to a baking sheet.
- Drizzle olive oil over the asparagus and toss to coat evenly.
- Sprinkle garlic salt and black pepper over the spears.
- Bake in the preheated oven for 10 minutes.
- Remove from the oven and place the baking sheet on a wire rack.
- Move half of the asparagus to a breading tray or plate and sprinkle half of the parmesan cheese over them. Toss to coat and return to the baking sheet. Repeat with remaining asparagus and parmesan cheese, and sprinkle any leftover cheese from the breading tray over the asparagus.
- Arrange the asparagus in a single layer and top with shredded mozzarella cheese.
- Return the baking sheet to the oven for 2-3 minutes, or until the cheese is melted.
Notes
For extra flavor, add a pinch of red pepper flakes before baking.
Garnish with fresh parsley for a pop of color and freshness.
Try adding other cheeses like gouda or cheddar for a twist.
Nutrition
- Serving Size: 1 serving
- Calories: 239
- Sugar: 2g
- Sodium: 535mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.