Four-Cheese Garlic Roasted Asparagus

Adapted from Cafe Delites

Fresh asparagus tossed in olive oil and garlic, roasted to perfection and covered with a blanket of flavorful melty, bubbly cheeses.

I love veggies of all kinds, but my favorite spring vegetable has to be asparagus. It’s beautiful and elegant, and sooo yummy! I could eat this whole dish by myself. And in fact, I did. Yeah, this was my lunch one day. I wanted something healthy, yet decadent. Melty bubbly cheese sounded SO good. With asparagus and garlic, oh yeah, THAT’S what I needed!

I had been surfing around looking for inspiration for new ways to prepare asparagus. This wasn’t exactly NEW, because I’ve roasted asparagus many a time, but I’d never topped it off with a boatload of cheese. I felt a little naughty eating all that cheese, but when I stepped on the scale the next day, I was pleased … my weight actually went down! Woo hoo! So yeah, I have officially decided that cheese with veggies is totally okay in my book.

I’m sure this would be a total crowd pleaser, if it would ever make it to the party! Knowing me, yeah, I might just eat it all myself, all over again. In fact, I’m kinda tempted to go do that again right now. I still have a bit of asparagus left in the fridge …

Four Cheese Garlic Roasted Asparagus

• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: About 4 servings 1x

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Ingredients

Scale 1x2x3x

• About 1 lb. asparagus spears
• 1/2 Tablespoon olive oil
• 2 – 4 cloves garlic, peeled & chopped
• About 3.5 oz. freshly shredded blend of cheese (Dubliner, mozzarella, asiago, parmesan)
• Red Robin Seasoning (or your favorite seasoned salt), Trader Joe’s 21 Seasoning Salute (or other salt-free spice blend such as Mrs. Dash) and freshly ground pepper

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Instructions

1. Preheat the oven to 425 F. Put the asparagus spears on a baking sheet (with rim), drizzle with olive oil, sprinkle with garlic and toss until all the spears are coated in oil. Arrange the spears so they are in a single layer (not overlapping).
2. Spread the shredded cheeses in a wide stripe down the middle of the spears. Sprinkle with seasonings and fresh ground pepper.
3. Bake at 425 for 10 minutes, then broil close to the heat for 5 – 10 more minutes or until the cheese is hot and bubbly and browned in a few spots. Remove from oven and enjoy!

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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