Roasted Asparagus with Almonds and Parmesan is an easy and quick 30-minute recipe. It's a perfect side dish for any main course. This veggie recipe is low-carb and keto-friendly.
Course Side Dish
Cuisine American
Keyword asparagus with almonds, parmesan asparagus
Trim asparagus ends. Place asparagus in a medium-size casserole dish, drizzle with 2 tablespoons of olive oil, season with salt and pepper.
Top with minced garlic.
Roast for 10 minutes, uncovered, at 400 F.
Remove from oven.
Sprinkle half of shredded Parmesan cheese all over the asparagus. Top with half of the toasted almonds. Top with the remaining half of shredded Parmesan cheese.
Roast for 10 or 15 minutes, uncovered, at 400 F.
Serve immediately while the cheese is nice and melty!
Sprinkle with the remaining toasted sliced almonds while the cheese is still warm.
Notes
Use a whole bunch of asparagus. It is usually 1 lb or 1.5 lb. Trim off the dry ends of asparagus before adding it to the baking dish.
Thin asparagus works best in this recipe.
Pre-prepare the ingredients. Toast sliced almonds in advance. Chop or mince fresh garlic. Shred the cheese.
How to toast almonds in the oven. Toast sliced almonds on a parchment-lined baking sheet in the preheated oven at 350 F for about 5 minutes, checking frequently to make sure they don't burn. Do it in advance.
What other cheese can you use besides Parmesan? Use the cheese that will melt nicely. This includes Gruyere or Asiago.
Do not overcook the asparagus. Roast the asparagus for no more than a total of 20 minutes. Make sure the oven is preheated to 400 F.
Step-by-step photos. I have provided quite a few step-by-step photos on how to make asparagus with almonds above the recipe card.
Storage. Roasted asparagus can be refrigerated in an air-tight container for up to 3 days in the fridge.
How to reheat. After refrigerating this dish, you can reheat it briefly in the microwave oven to melt the cheese. Or, bake it briefly in a regular oven when ready to serve. You can sprinkle extra cheese over the asparagus before reheating.