Monday, May 11, 2015

the poverty luxe kitchen vol. 7: parmesan roasted asparagus (featuring bluff cove olive oil co.)

if youre a long time reader, youre probably pretty familiar with my affinity for roasted vegetables. and the fact that my friend owns a totally bomb olive oil store. and that the number one thing i look forward to in spring is the super cheap asparagus. ok, i dont think ive ever mentioned that last one before, but still. 

well today i finally get to combine the three in a recipe that i am way too excited about (seriously how boring am i that im this excited about roasting asparagus? no. dont answer that). conveniently enough, this recipe makes a fantastic complement to last weeks pesto baked salmon recipe, just saying. 

now, you absolutely do not have to use the herbs de provence olive oil from bluff cove that im using here, you totally could use regular olive oil with some dried herbs de provence. it just wont be quite as good. 

so are we ready to roast some asparagus? lets go: 

parmasean roasted asparagus. 

serves 4-6 (as a side dish)

heres what you need: 

1 bundle of asparagus stalks (usually around a pound or so)
olive oil (here i used herbs de provence oil from bluff cove olive oil co.
salt, pepper, and garlic powder (also dried herbs de provence if youre not using a flavored oil)
grated parmesan cheese

heres what you do: 

preheat oven to 400 degrees. 

trim the woody bits off the asparagus stalks and lay them in a single layer on a foil lined baking sheet. 

drizzle lightly with olive oil and sprinkle with salt, pepper, garlic powder, and herbs (if desired), then top with parmesan cheese. 

bake for 10-15 minutes until crunchy.

*disclaimer: this post/recipe was in no way sponsored or compensated by bluff cove olive oils, i just really love these oils*


  1. Mmmm I loved roasted asparagus! It's one of my favorite side dishes!!

  2. it took a while to find the right temperature/time combination so it wasnt burnt or soggy, but its probably my favorite vegetable!