Photo of Sheet Pan Asparagus Parmesan by WW

Sheet Pan Asparagus Parmesan

3
PersonalPoints™ per serving
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
Eggplant isn’t the only vegetable that works well à la Parmesan—asparagus spears are also delicious when enrobed with marinara sauce, mozzarella, and Parmesan. To get the asparagus slightly browned on the bottom and a little roasty-toasty, be sure to heat the pan first so that the veggies hit a hot surface. Grab all of your ingredients and place them near the stove so that you can easily assemble everything on the hot pan.

Ingredients

Cooking spray

4 spray(s)

Uncooked asparagus

1¼ pound(s), trimmed (about 2 bunches)

Kosher salt

¼ tsp(s)

Store bought marinara sauce

cup(s)

Shredded part-skim mozzarella cheese

½ cup(s)

Grated Parmesan cheese

2 tbsp(s)

Dried oregano

¼ tsp(s)

Crushed red pepper flakes

¼ tsp(s)

Instructions

  1. Place a large sheet pan in the oven. Preheat the oven to 400°F (leave the pan in the oven as it heats).
  2. Carefully remove the hot pan from the oven and coat it with cooking spray. Arrange the asparagus on the pan, lightly coat the asparagus with cooking spray, and sprinkle the asparagus with salt. Spoon a line of marinara over the middle of the asparagus. Top the marinara with mozzarella, Parmesan, oregano, and pepper flakes. Bake until the cheese is melted and the asparagus is crisp-tender, 12 to 15 minutes.
  3. Serving size: one-fourth of the asparagus