Cheesy Salt and Pepper Asparagus
Asparagus roasted with olive oil, mozzarella, and black pepper—broiled until bubbly and browned.
If you’re looking for a side dish that feels effortless but tastes restaurant-level, cheesy salt and pepper asparagus is it. Roasting brings out the vegetable’s natural sweetness, caramelizing the tips and softening the stalks just enough to keep a satisfying bite. The combination of olive oil, kosher salt, and coarsely ground pepper keeps the flavors simple and direct—but what makes this dish special is the thick layer of mozzarella broiled on top until bubbling and golden-brown.
It’s the kind of recipe that works for anything from weeknight dinners to holiday meals. The prep is fast, the ingredients are minimal, and the result looks and tastes far more indulgent than the short ingredient list suggests. The broiler adds that final irresistible finish: deeply browned cheese, crisp-tipped asparagus, and a savory, melty coating that makes the whole dish disappear quickly from the platter.
What You’ll Like About This Dish
Simple flavors with big payoff. Salt, pepper, and olive oil create a pure, clean base that highlights the asparagus itself. The mozzarella amplifies everything, adding richness without overshadowing the vegetable’s natural sweetness.
Perfect texture contrast. Roasting gives you tender spears with crisped tips, while broiled cheese adds bubbling edges and satisfying chew. It’s a balance of soft, crisp, and melty—all in one easy dish.
A fast, low-effort side. With just a few minutes of prep and less than 15 minutes of cook time, this recipe is ideal for busy evenings or last-minute holiday additions. No complicated steps, no sauces, no fuss.
Flexible enough for any menu. Serve it alongside chicken, steak, pork, pasta, or brunch dishes. It fits into almost any meal whether you’re cooking something hearty or keeping things light and vegetable-forward.
Great for seasonal asparagus. When asparagus is at its peak, this preparation shows it off beautifully. Even off-season spears benefit from roasting and broiling, which deepen flavor and improve texture.
Ingredient Notes
- Asparagus – Fresh spears are key here, and thicker stalks hold up especially well to roasting and broiling. Thin spears cook faster and may need a shorter roast time to avoid over-softening.
- Olive oil – Extra virgin olive oil helps the asparagus crisp during roasting and adds a subtle fruity richness that pairs well with mozzarella.
- Kosher salt and coarsely ground black pepper – These essential seasonings keep the dish boldly flavored; coarse pepper delivers tiny bursts of heat and aroma in every bite.
- Mozzarella cheese – Whole-milk shredded mozzarella melts smoothly and browns beautifully under the broiler, giving the dish its signature golden, bubbly topping.
How to Make It
- Prepare the asparagus by trimming away the woody ends and arranging the spears on a sheet pan. Coat them evenly with olive oil, salt, and pepper so they roast and brown properly.
- Roast until the spears are just tender. This step concentrates flavor, softens the centers, and lightly crisps the tips—an ideal base for the cheese.
- Remove the pan and switch the oven to broil. The asparagus should still be hot so the cheese melts quickly and evenly.
- Sprinkle a generous layer of mozzarella over the spears and broil until the cheese is bubbling and golden-brown in spots. Watch closely, as broilers vary and browning happens fast.
- Finish with a final pinch of salt and pepper for brightness and serve immediately while the cheese is melty and warm.
Pro Tips
- Choose thicker asparagus for best results. Thin spears can overcook before the cheese has time to melt and brown, while thicker stalks stay tender but firm.
- Dry the asparagus well before tossing with oil. Moisture prevents proper browning and can lead to steaming instead of roasting.
- Spread the spears in a single layer. Crowding leads to steaming and softer asparagus; space allows caramelization and crisp tips.
- Keep a close eye on the broiler. Cheese can go from bubbly to burnt quickly depending on your oven’s intensity, so check after 60 seconds.
- Try mixing cheeses. Adding a sprinkle of Parmesan or Fontina on top of the mozzarella can increase browning and add deeper flavor.
Recipe Variations
- Try Parmesan instead. Shredded Parmesan gives it a sharper edge and a cacio e pepe vibe.
- Add a squeeze of lemon. A little fresh lemon juice before serving brightens it up.
- Spice it up. Add crushed red pepper flakes or a pinch of cayenne to the seasoning for heat.
- Use provolone or fontina. Both melt well and add a slightly different cheesy flavor.
Serving Suggestions
- Serve alongside air fryer roast chicken, steak, or pork chops.
- Add to a brunch spread with baked eggs or quiche.
- Pair with roasted garlic pasta or a mushroom risotto for a simple but comforting vegetarian meal.
How to Store
Refrigerate: Store leftovers in an airtight container for up to 3 days. The asparagus will soften slightly, but the flavors remain delicious.
Freeze? Not recommended—both asparagus and melted mozzarella lose texture after thawing.
Reheat: Warm in a 350°F oven for 5 to 8 minutes or until heated through and the cheese is melty again. Avoid microwaving, which can make the asparagus mushy.
Frequently Asked Questions
Cheesy Salt and Pepper Asparagus
Ingredients
- 1 pound asparagus
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt, plus more for finishing
- 1/4 teaspoon black pepper, coarsely ground
- 1 cup mozzarella cheese
Instructions
- Preheat the oven. Heat the oven to 425 F.
- Prep the asparagus. Trim the asparagus, cutting or snapping off the woody ends. Arrange the spears on a rimmed baking sheet. Drizzle the asparagus with oil and toss with the kosher salt and coarse-ground pepper.
- Bake. Roast the asparagus for about 10 to 12 minutes or until just tender. Remove the asparagus to a rack and set the oven to broil.
- Broil. Top the asparagus with the mozzarella cheese and place it back in the oven. Broil for 1 to 3 minutes or until the cheese is melty and browned in places.
- Plate and serve. Transfer the asparagus to a serving plate and finish with a light sprinkle of kosher salt and coarsely ground pepper.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
