Olive Garden Parmesan Roasted Asparagus

Olive Garden Parmesan Roasted Asparagus was a recipe that was requested by so many of you, that I had to make a special trip out to one of my best loved restaurants, the Olive Garden . They have a new menu item as part of their lighter faire, and let me tell you, it is delicious.
Parmesan Roasted Asparagus

In the spring you can get some of the best and freshest Asparagus. When I lived in Michigan it is one of my favorite things was to drive home, (I lived out in the country) and to stop at the stalls along side the road. A bunch of fresh asparagus would set you back about a dollar. While I lived there my love of asparagus had me planting about 80 plants. I love asparagus.

This copycat Olive Garden recipe has asparagus simply grilled with a little dressing of oil and a sprinkling of salt. I had a squeeze of lemon juice just to bring out the flavor of the asparagus. I then reduce a small amount of balsamic vinegar, and make a Parmesan cheese sauce to pair with this. Does it get any better? I don’t think so when it comes to asparagus.

When buying fresh asparagus I suggest that you look for smaller stalks they tend to be less woody. If your market keeps them on ice even better. I always like to turn over my asparagus and make sure it looks very well hydrated. If the ends look a little dry you can always snip off the ends and soak the stalks in a bit of water so they will rehydrate.

I hope you enjoy this recipe as much as I do. For those of you who are paleo, and gluten free, I have have given you a recipe you can enjoy as well.

If you don’t have access to a grill you can cook your asparagus in the oven under your broiler.

Olive Garden Parmesan Roasted Asparagus

  • Author:
  • Recipe Type: Side Dish
  • Prep time:10 minutes
  • Cook time:10 minutes
  • Serves: 1
Olive Garden Parmesan Roasted Asparagus

Prepare an Olive Garden favorite, enjoy the Parmesan Roasted Asparagus at home.

Ingredients

  • 1 pound fresh asparagus
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1 cup balsamic vinegar
  • 1/2 cup heavy cream
  • 2 tablespoons grated Parmesan cheese (for sauce)
  • 1 tablespoon Parmesan cheese for garnish
  • 1 lemon (optional)
  • 2 teaspoons fresh chopped tomatoes if desired

Instructions

Prepare balsamic vinegar reduction by adding 1 cup of balsamic vinegar to a small pot. Heat on high until the mixture boils, then turn down to simmer for 20 minutes. The reduction should yield 1/2 cup of vinegar. Store in an air tight container.

Prepare asparagus by cutting off about 1 inch of the bottom end of the asparagus, lay asparagus on a sheet pan drizzle with oil and sprinkle with salt. Roast on medium heat on an grill for about 10 minutes turning the asparagus over. Cooking time with vary with the thickness of the asparagus. Remove asparagus from grill when done. If desired squeeze 1/2 of a lemon over the asparagus. I do not think the Olive Garden does this, but I think it really helps to bring out the flavor of the asparagus.

Prepare Parmesan sauce by adding heavy cream and 2 tablespoons of grated Parmesan cheese in a small pot or skillet. Simmer on low for about 10 - 12 minutes. The cream should reduce by 20% in volume.

To prepare plate some of the cooked asparagus on a plate, drizzle balsamic vinegar on top. Garnish with 1 tablespoon Parmesan cheese, and then serve with the sauce. Garnish with fresh chopped tomatoes if desired.

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  • MzRareBreed_xo

    Has anyone tried making this? I wanna know if it taste like the Olive Garden’s Parmesan asparagus & what tweaks people have made to make it just as tasty?

    • stephaniemanley

      I tried to make this the best that I could to taste just like it did in the restaurant. I hope you give the recipe a try.

  • Aimee Gaskins

    The parmesan sauce in the picture appears to have something added other than the cheese and cream? Is the pictured sauce of the one in recipe?

    • http://www.copykat.com Stephanie

      I got a little heavy handed with the pepper to break up the white sauce for the photo.

    • stephaniemanley

      Sure, I got a little heavy handed with the pepper trying to make the sauce less white. I was unhappy with my photos with all of that white sauce there.

  • kalynskitchen

    Hi Stephanie, I’m featuring this recipe but I think you might have one too many Roasteds in the recipe title? Just wondering, feel free to delete this after you read it.

    • stephaniemanley

      Thanks ;) I’ll take care of this. That’s what I get for writing posts as soon as I roll out of bed in the morning!

  • Iaimport

    Is there a anything I can substitute for the Heavy Cream?

    • stephaniemanley

      Milk or heavy cream would work well.

      • Joydee Mccorkle

        How about subbing with non fat evaporated milk?

        • stephaniemanley

          That could work too, that isn’t something I buy very often so I never think about it.