Chili Parmesan Asparagus

Nour Kay
by Nour Kay
2 Servings
15 min

If you are struggling with vegetables consumption, I got a fix for you. Easy and tasty asparagus side dish, goes well with many meals and even by itself, and most importantly, nutritious!

Asparagus are usually not liked by everyone, as they are blend by themselves, and easy to overcook. The key here is to remove the stems (to avoid that chewy texture), and cook them 'al dente'.

The addition of turmeric and chili creates a nice spicy kick, and the parmesan finish takes it to a next new level, that will make this meal a go to side dish to any main.

Recipe details
  • 2  Servings
  • Prep time: 5 Minutes Cook time: 10 Minutes Total time: 15 min
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  • - 15-20 asparagus spears
  • - A drizzle of olive
  • - 1 tps of each: chili flakes, turmeric
  • - Salt and pepper to taste
  • - Shaved parmesan to taste

- Heat pan with olive oil (medium heat)
- Cut about 1.5'' of asparagus stems, season with salt, pepper, chili flakes and turmeric. Coat well.
- Once oil is hot, cook asparagus on medium / high heat for 10 ish min, you want to maintain some crunchiness, don’t overcook them. Keep turning them to ensure even cooking
- Finish off with some parmesan and more chili flakes