Sheet Pan Asparagus Parmesan
3
Points®
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)
Asparagus
1¼ pound(s), trimmed (about 2 bunches)
Kosher salt
¼ tsp(s)
Store-bought marinara sauce
⅔ 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
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