I make this Divine Asparagus with only asparagus, mayonnaise, parmesan and paprika, ready in 20 minutes and on my table at least once a week because it’s the Best Easy Asparagus Recipe for low carb, keto friendly, gluten free meals.

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I didn’t believe a four ingredient dish could make me stop mid bite but Divine Asparagus did. Tender asparagus meets nutty Parmesan cheese and somehow the flavors turn sweet and savory at once, I still don’t know how it happens.

I call this the Best Easy Asparagus Recipe because it never fails, and it pops up on my table when I need something fast. It’s also perfect for Gluten Free Asparagus Recipes lists, so friends with restrictions never miss out.

Quick, slightly addicting, and a little weird in the best way, it makes me rethink every complicated side I’ve been making.

Ingredients

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asparagus brings vitamin K, folate, fiber, tender green crunch, slightly grassy notes and fresh snap
mayonnaise adds creamy richness and helpful fat, makes coating stick to stalks, not sweet though
Parmesan gives salty umami, nutty aged flavor, adds protein, savory depth and crisp crumbs too
paprika brings smoky sweet warmth, mild color boost and gentle heat, pretty subtle overall really
garlic salt is optional, it adds garlicky punch and saltiness, so taste as you go
together these ingredients marry creamy, cheesy, savory and fresh veggie bite for an elegant side

Ingredient Quantities

1 lb asparagus, trimmed (about 450 g)

2 tablespoons mayonnaise, full fat preferred

1/4 cup finely grated Parmesan cheese (about 25 to 30 g)

1/2 teaspoon paprika

Optional 1/4 teaspoon garlic salt, or to taste

How to Make this

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1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment or foil for easy cleanup.

2. Trim woody ends from 1 lb asparagus by bending each spear until it snaps or cut about 1 to
1.5 inches off the bottom, then pat dry.

3. In a small bowl stir together 2 tablespoons mayonnaise, 1/4 cup finely grated Parmesan, 1/2 teaspoon paprika and if using 1/4 teaspoon garlic salt until it’s a spreadable paste.

4. Arrange the asparagus in a single layer on the baking sheet, dont crowd them or they’ll steam instead of roast.

5. Spoon the mayo-Parmesan mixture over the asparagus and spread or toss so most spears get coated; use a silicone spatula or your fingers if needed.

6. Roast on the middle rack about 10 to 12 minutes until asparagus is tender and cheese is melted and starting to brown; flip once halfway for even browning.

7. For extra crisp, move the pan to the top rack and broil 1 to 2 minutes more, watching very closely so the cheese doesnt burn.

8. Remove from oven, let sit 1 minute, then serve warm. Enjoy, we make this weekly and it’s addictive.

Equipment Needed

1. Rimmed baking sheet for roasting
2. Parchment paper or aluminum foil to line the pan
3. Chef’s knife and cutting board to trim the asparagus
4. Small mixing bowl for the mayo and cheese mix
5. Measuring spoons plus a 1/4 cup measure
6. Fine grater or microplane for the Parmesan
7. Silicone spatula or spoon to spread the mayo and Parmesan
8. Tongs or a metal spatula to flip the spears halfway
9. Oven mitts for removing the hot pan
10. Paper towels or a clean kitchen towel to pat the asparagus dry, dont skip it

FAQ

Q: Can I use frozen asparagus?

A: You can but it's not ideal. Thaw completely and pat very dry first, roast a bit longer, but frozen tends to get soggy so fresh is best.

Q: What can I swap for the mayo?

A: Greek yogurt works great, same amount, and gives tang. Olive oil will work too but use less, maybe 1 tablespoon, it wont cling like mayo. Vegan mayo is fine if you need dairy free.

Q: How long and what temp should I roast it?

A: Preheat oven to 425°F (220°C) and roast 10 to 14 minutes, depending on stalk thickness, until tender with slightly crisp tips. Thicker stalks need more time, thinner less. You can broil 2 to 4 minutes at the end to brown the cheese.

Q: Can I make this ahead and reheat?

A: You can prepare the mayo-Parmesan mix ahead and keep in the fridge, but toss and roast just before serving for best texture. Cooked asparagus keeps 2 to 3 days refrigerated, reheat in a 350°F oven 8 to 10 minutes to avoid limpness.

Q: No Parmesan, what else can I use?

A: Pecorino or Asiago are good swaps, same amount. For a dairy free option try nutritional yeast, start with a little less then taste and add more if wanted.

Q: Any quick tips to make it even better?

A: Trim woody ends, pat asparagus dry, don't overcrowd the pan so they roast not steam. A squeeze of lemon or a sprinkle of fresh cracked pepper before serving really wakes it up.

Divine Asparagus Recipe Substitutions and Variations

Mayonnaise: swap with plain Greek yogurt or sour cream, same amount (2 tbsp). Greek yogurt cuts richness and adds tang, sour cream keeps it richer. For a vegan version use 2 tbsp vegan mayo.
Parmesan cheese: Pecorino Romano or Grana Padano work 1:1 (use 1/4 cup). For a dairy free option try 2 tbsp nutritional yeast for that cheesy note.
Paprika: smoked paprika if you want a smoky kick, use equal amount. If you want actual heat, use cayenne but start with 1/4 tsp cause it’s much hotter.
Garlic salt: replace with 1/8 tsp garlic powder plus a pinch of salt, or use 1 small clove fresh minced garlic and cut back on any extra salt since fresh is stronger.

Pro Tips

1) Make sure the spears are totally dry before you coat them. Any extra water = steaming not roasting, and that kills the crisp. Pat them with towels and let them sit a minute.

2) Let the mayo sit at room temp for a bit so it spreads easy, and stir in a little lemon zest or a tiny squirt of mustard to cut the richness. If you want a crunchy top mix some panko with a bit of melted butter and toss that on before the finish.

3) Use very finely grated Parmesan and press it into the mayo so it sticks to the asparagus, that helps form a better crust when it browns. If the cheese is coarse it can just fall off and you lose that golden bite.

4) Sort spears by thickness so the thin ones dont overcook while the thick ones catch up. Leftovers re-crisp fast in an air fryer or under the broiler for just a minute, just watch it cause it can go from perfect to burnt real quick.

Divine Asparagus Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

Servings

servings

Calories

100

kcal

Equipment: 1. Rimmed baking sheet for roasting
2. Parchment paper or aluminum foil to line the pan
3. Chef’s knife and cutting board to trim the asparagus
4. Small mixing bowl for the mayo and cheese mix
5. Measuring spoons plus a 1/4 cup measure
6. Fine grater or microplane for the Parmesan
7. Silicone spatula or spoon to spread the mayo and Parmesan
8. Tongs or a metal spatula to flip the spears halfway
9. Oven mitts for removing the hot pan
10. Paper towels or a clean kitchen towel to pat the asparagus dry, dont skip it

Ingredients

1 lb asparagus, trimmed (about 450 g)
2 tablespoons mayonnaise, full fat preferred
1/4 cup finely grated Parmesan cheese (about 25 to 30 g)
1/2 teaspoon paprika
Optional 1/4 teaspoon garlic salt, or to taste

Directions

Preheat oven to 425°F (220°C) and line a baking sheet with parchment or foil for easy cleanup.
Trim woody ends from 1 lb asparagus by bending each spear until it snaps or cut about 1 to
5 inches off the bottom, then pat dry.
In a small bowl stir together 2 tablespoons mayonnaise, 1/4 cup finely grated Parmesan, 1/2 teaspoon paprika and if using 1/4 teaspoon garlic salt until it’s a spreadable paste.
Arrange the asparagus in a single layer on the baking sheet, dont crowd them or they’ll steam instead of roast.
Spoon the mayo-Parmesan mixture over the asparagus and spread or toss so most spears get coated; use a silicone spatula or your fingers if needed.
Roast on the middle rack about 10 to 12 minutes until asparagus is tender and cheese is melted and starting to brown; flip once halfway for even browning.
For extra crisp, move the pan to the top rack and broil 1 to 2 minutes more, watching very closely so the cheese doesnt burn.
Remove from oven, let sit 1 minute, then serve warm. Enjoy, we make this weekly and it's addictive.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.