Cheesy Garlic Asparagus

Mark has been anti-vegetable for as long as I’ve known him.  Yeah, there were a few he would eat; peas, corn, potatoes and artichokes but that was pretty much it.  Early in our marriage he added salad to his repertoire, but only iceberg.  He called it a Honeymooners Salad, lettuce alone.  Insert hysterical laughter here.

Then something magical happened in the last several years.  He expanded his taste buds in a big way.  Like, what have you done with my picky husband kind of big way.  He likes sweet potatoes now, along with other lettuces including a little spinach and asparagus.  You read that right, asparagus.  He was at his company’s national business meeting and sent me a picture of his plate.  I told him to save the asparagus for me to which he replied that he not only ate it but liked it.  Wait, what?  I grabbed my glass of wine and laptop and immediately started searching for asparagus recipes.  I wanted to strike while the iron was hot and see with my own eyes that he liked it.  Bacon wrapped wasn’t a huge success, it was too inconsistent.  Most times the bacon wasn’t cooked enough or the asparagus was a dried out mess.  But this recipe, it’s magic every time.

 

 

During my thyroid cancer treatment I was on a low-iodine diet to prep for the radioactive iodine pill and was on a very restricted diet.  Asparagus, along with all fresh vegetables, were approved and we concocted a delicious dish that we still make today.  No-yolk pasta with sautéed asparagus and grilled chicken.  Toss it all together with olive oil and red pepper flakes and bam, healthy dinner is served.

 

 

 

 

I found this cheesy recipe during that first night of searching but for whatever reason, I never made it.  I can’t even tell you why because all ingredients were Mark approved.  I was flipping through my recipe binder looking for a new side dish while meal planning and the picture caught my eye.  All I needed from the store was asparagus.  The first time we made this, we paired it with pork loin and I have to brag, they go together very well.  I’m here to tell you this dish pairs well with just about anything.  Ideally it’s probably meant to serve four or five people but we split it just the two of us.  More veggies are NEVER a bad thing.

This is an ideal dish for the RV.  Not only is it super easy, but it only gets one dish dirty.  That my friends, is a camping win.

Begin by thoroughly rinsing the asparagus.  Then, bend a stalk until it breaks, that makes your cut point for the rest of the bunch.

Lay them on a rimmed cookie sheet and drizzle with olive oil.  Add garlic, salt and pepper to taste.  For more garlic taste, try Queen Creek Olive Mill Garlic Olive Oil.  It’s amazing stuff that gives a fabulous garlic flavor.  Mark loves him some red pepper flakes so we add them here as well.  Use your hands and move the asparagus around, making sure the olive oil and spices are spread all over them and rearrange them in a single line.

Bake for 10 or so minutes, until the asparagus turns a nice bright green.  Remove from oven and top with mozzarella cheese along the middle.

Put back in the oven for 4-5 minutes until the cheese is golden brown and bubbly.  I still like asparagus more than Mark so I always get the bigger half, just like he gets the bigger half of a filet.  I had to eat some before I had room for the shrimp on this night!

Print Recipe

Cheesy Garlic Asparagus

Recipe Credit: Cafe Delites

• One Pound Asparagus, woody stems removed
• 3 Tablespoons olive oil (we use garlic olive oil)
• 1 Tablespoon minced garlic (4-5 cloves)
• Salt & Pepper to taste
• OUR ADDITION: Red Pepper Flakes
• 1 1/4 cup shredded mozzarella cheese

Heat oven to 375°.  Arrange asparagus on a baking sheet.  Sprinkle salt, pepper, red pepper flakes and olive oil over asparagus and toss with your hands to coat.

Bake for 10-15 minutes until bright green and just beginning to get tender.

Remove from oven and top with cheese.  Return to oven and broil until cheese is golden brown and bubbly.

Enjoy immediately.