An Easy Asparagus Appetizer Recipe
This asparagus appetizer recipe is as easy as it is delicious. Not only will you love it but your friends will be asking for the recipe. Tell them it’s from Christine at Cook the Story. I’d love to have your friends visit my site anytime!
Since having kids I’ve become great at quick and easy company-worthy feasts. This past weekend we had neighbors over for a campfire. It was simple hotdogs and s’mores so no real prep needed. But I did want to make some appetizers for us all to snack on before the meat hit the fire.
You see, appetizers are REQUIRED at any get-together involving small children. You never know when dinner will be delayed or when they’ll all get nutso. It’s best to have some food ready to distract them and to stop the grown ups from getting hungry as well. Of course the kiddies were offered the asparagus appetizer to try, but there was also a big bowl of crackers and a wealth of juice boxes on hand in case they were feeling picky.
This parmesan cheese and asparagus appetizer is one of my favorite things to make for friends and family. It’s super-quick and easy to prepare. And yet, it always gets many compliments. Friends always ask how I cooked the asparagus and they always want to know exactly what’s on it. When I tell them that it’s just salt, pepper, olive oil and parmesan cheese, they’re a bit surprised.
It’s really the cheese that makes this appetizer fantastic. It’s cut into big shards and you pick them up and eat them like finger food. People aren’t used to eating big pieces of parmesan cheese this way. The big slivers of cheese aren’t as strong and smelly as when shredded. Instead, they’re salty and soft and perfect with the asparagus.
Give this easy asparagus appetizer a try. I *know* you’ll love it!
- 1 pound of medium-thickness asparagus, trimmed, washed and dried
- 2 tbsp. olive oil, divided
- ¼ tsp. table salt
- ¾ tsp. coarse black pepper, divided
- a 3 or 4 ounce wedge of parmesan cheese (you’ll only use about half of it but you need a nice-sized one like this to get the grabbable strips of cheese off of it)
- ½ tsp. coarse sea salt
- Preheat oven to 450ºF.
- Lay the asparagus in a single layer on a large pan. Drizzle with 1 tbsp. of the olive oil and sprinkle with the table salt and ¼ tsp. of the black pepper. Toss it all around to coat.
- Roast uncovered for 5 minutes, until asparagus is the greenest of greens and just yields to the tines of a fork. You might be tempted to let it stay in there for another minute or two. I advise against it. If the asparagus softens too much it will not be as bright or as crisp.
- Remove the pan from the oven and let the asparagus come to room temperature on the pan. This will allow them to continue to cook just a tiny bit more.
- Leave them at room temperature for up to an hour or cover and transfer to the fridge for up to 4 hours.
- Transfer the asparagus to a serving plate making sure that their tips all point in the same direction (this is just because they look prettiest this way). Use a potato peeler to shave 20-30 big stripes of parmesan onto the asparagus. Tuck some of the parmesan down under the asparagus so that it is evenly distributed and not all piled up on top. Drizzle everything with the remaining 1 tbsp. of olive oil and sprinkle with the remaining ½ tsp. of coarse black pepper and with the sea salt. Take the platter to your guests and immediately serve some asparagus and cheese onto your own plate and then pick up a piece or two with your fingers so that they know what to do.
The best thing about this asparagus appetizer recipe? It’s so easy that I get to sit back and relax once the guests arrive. There’s nothing better than that!