The perfect fall snack, these Dehydrated Apples are easy to make at home and result in healthy chips with the perfect snap. Eat them plain or add cinnamon and sugar to turn them into a sweet treat!

Why You’ll Love Dehydrated Apple Chips

• Easy to make: With a mostly hands-off process, these apple chips dehydrate on their own over several hours and require very little prep!
• Good for you: Only one main ingredient is needed–apples! That means these satisfying chips are healthy and full of nutrients.
• Great way to preserve apples: If you’re looking for a great way to take fresh fall apples and make them last for weeks and weeks, dehydrating is the way to go.

If you’re looking for the perfect snack this fall, try making a batch of dehydrated apple chips! Made from just fruit and some lemon juice, these satisfying dried apples will take fresh apples and make them last much longer.

Great on their own or with your favorite blend of fall spices! This is a light and satisfying treat with the perfect amount of natural sweetness. All you need is a dehydrator to turn a bushel of fresh fruit into delicious snacks!

Ingredients for Apple Chips

• Apples – A wide variety of apples work for this recipe, so experiment with your favorite kinds to see what you like best!
• Lemon juice – Prevents the apples from browning as they dehydrate and gives them a subtle citrus flavor.
• Water

Equipment

Dehydrator – I use an Excalibur 9 tray dehydrator; more on that below.

 

How to Make Dehydrated Apples

1. Wash, peel and core apples.
2. Prepare a bowl of water and lemon juice mixture. Set aside.

   

3. Slice apples into rings 1/4” to 3/8” wide. Discard any bruises. Uniform slicing can make a big difference in how evenly the fruit dries.
4.  Dip apple slices in bowl of water and lemon juice. Place on tray in a single layer without touching.

   

5. A cinnamon and sugar mixture can be sprinkled on the apples at this step to create a sweeter treat.
6. Dry at 135° F until pliable, 6-8 hours. This may take longer depending on humidity in your area. Allow to cool on rack.

 

Tips for Dehydrated Apples

• Store in sealed jars, Ziploc bags (if eating soon), or in mylar sealable bags for long term storage.
• Dried apples are wonderful for use in a variety of baked good. ½ cup dried fruit is equivalent to 1 cup fresh.
• To re-hydrate fruit, let apples stand in just enough boiling water to cover for approximately 7 minutes. Refrigerate to avoid spoiling.
• Be sure to slice the apples as evenly as possible so they dry at the same rate.
• For best results, avoid overlap on the dehydrator tray while your dehydrated apples process.
• The process can take anywhere from 6 hours to 12 depending on the strength of your dehydrator and how humid the weather is.

 

Variations for Dried Apple Chips

• Before dehydrating the apples, sprinkle with a mixture of cinnamon and sugar for a sweeter end result.
• Another great option is to sprinkle them with a bit of apple pie spice or pumpkin pie spice for even more flavor.
• Serve your dehydrated or baked apples with a drizzle of caramel sauce or use as a topping for ice cream, cake, or other desserts.
• For a fun pattern in the center of every chip, skip the coring step. You’ll want to get rid of any seeds you can find.

 

FAQs

Can I make dehydrated apples in the oven?

If you don’t have a dehydrator, your oven is a great secondary option! Follow the same process and bake the apple slices at the lowest temperature your oven will go (it’s anywhere from 170 degrees to 200 degrees for most modern ovens) and bake until they’re dried and crispy or leathery.

What apples are best for apple chips?

I used Cosmic Crisp apples for this recipe and that turned out great, but some other potential options include Granny Smith apples (especially if you like them more sour), Jonathan, Pippin, Rome Beauty, McIntosh Red, and Baldwin apples.

Why aren’t my apple chips crunchy?

If you find they aren’t crisp or crunchy enough, they may need more time in the dehydrator. You’ll also want to make sure you give them plenty of time to cool after they’re finished dehydrating, as this is an important part of the process. Don’t overbake or dehydrate them because they’ll continue to crisp up afterward.

Best Dehydrator I Have Used

Over the years, I have used several different dehydrators, I found the Salton was a good dehydrator especially for small amounts of food.

But, years ago, I splurged and got an Excalibur 9 tray dehydrator – and have never regretted it. Except the price has come down a lot over the years! They are much less expensive now, especially if you can find them on sale (sometimes on Amazon).

This one comes either without a timer or with a timer; I opted for the automatic shut off timer so it didn’t matter if I was inside or not when the time was up. Very handy, at least for me!

More Apple Recipes You’ll Love

• Slow Cooker Apple Butter – This sweet spread is perfect to serve with breakfasts and desserts and is so easy to make in your slow cooker!
• Pork Chops stuffed with cornbread and apples – a delicious dinner recipe.
• Apple Walnut Muffins – Great as an afternoon snack or brunch option, these muffins come with a fantastic streusel topping.
• Old Fashioned Apple Crisp – A classic dessert, this is another great way to turn apples into a decadent and nostalgic treat.
• Homemade Apple Pie Spice – Learn how to make a simple blend of spices that are perfect to sprinkle on top of dried apple chips and other desserts!

 

Easy Dehydrated Apple Chips

Dehydrated Apples Recipe

Yield: 1 tray dried apple slices

Prep Time: 10 minutes

Cook Time: 6 hours

Total Time: 6 hours 10 minutes

Turn fresh fruit into delicious dehydrated apples as a fantastic way to preserve your fall produce and create a delicious snack!

Print

Ingredients

• Apples (3 per tray)
• 1/3 cup Lemon juice
• 1 cup water

Instructions

1. Wash, peel and core apples.
2. Prepare a bowl of water and lemon juice mixture. Set aside.
3. Slice apples into rings 1/4” to 3/8” wide. Discard any bruises. Uniform slicing can make a big
   difference in how evenly the fruit dries.
4. Dip apple slices in bowl of water and lemon juice.
5. Place on tray in a single layer without touching.
6. Cinnamon and sugar mixture can be sprinkled on the apples at this step to create a sweeter
   treat.
7. Dry in the dehydrator at 135° F until pliable, 6-8 hours. This may take longer depending on humidity in your
   area.
8. Allow to cool on rack. Store in sealed jars, Ziploc bags (if eating soon), or in mylar sealable
   bags for long term storage.
   

Notes

• Dried apples are wonderful for use in a variety of baked good. ½ cup dried fruit is equivalent to 1 cup fresh.
• To re-hydrate fruit, let apples stand in just enough boiling water to cover for approximately 7 minutes. Refrigerate to avoid spoiling.

Nutrition Information:

Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 36Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 10mgCarbohydrates: 10gFiber: 2gSugar: 7gProtein: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

 This homemade Jalapeño Plum jelly is spicy and delicious!

You will love this easy to make Jalapeño Plum Jelly! It’s great on crackers, over top of scones, baked potatoes, spread on a chicken sandwich or on a piece of toast.

Spicy with heat, I love making this delicious pepper jelly with our homegrown peppers in late summer.

Why You’ll Love This Hot Pepper Plum Jelly

This delicious homemade plum jalapeno jam is a real treat. One of our favorite ways to enjoy it is on good quality crackers. First we spread some goat cheese or cream cheese on the cracker, then add a teaspoon of this spicy jelly. 

It’s got such a beautiful color as well! So, this Jalapeno Plum jelly makes a really nice hostess gift or tucked into a basket along with other homemade goodies for a Christmas gift.

Add a small bowlful to your holiday charcuterie board for spreading on crackers. You can use this condiment on pork roast too.

Easy to make, using our own fresh garden peppers and ripe plums, this jelly is sure to become a favorite appetizer at your house too!

Jalapeño Plum Jelly Ingredients

• Green bell peppers
• Red bell peppers
• Jalapeño peppers
• Fresh plums (I used small fresh ones from the farmers market, but regular plums from the grocery will work as well.)
• Sure Jell or Certo pectin (either liquid pectin or powder pectin)
• Sugar (I used white sugar, raw can sugar can be used instead, but be sure that it fully dissolves in the cooking process).
• Apple cider vinegar

Supplies and Equipment:

• • Canning jars: 8 half-pint jelly jars
  • Water Bath Canner buying one? This one has the rack – you NEED the rack! Also comes with the canning funnel, tongs and more.

• Canning funnel and canning tongs
• Large saucepan to heat the canning jars and lids
• Large cooking pot to heat the ingredients
• Paper towel – to wipe the jars before sealing
• Cutting board and knife
• Rubber gloves for chopping jalapenos

Start by gathering the supplies. Fill your canner with water and put it on the stove. Turn onto high as it takes a while to boil. Prepare your canning jars by washing them in hot soapy water. Use brand new lids, rings can be reused if they are not rusty and in good working condition.

Once the water is boiling, use tongs to place your clean canning jars in the water, along with rings and lids. Let them sit in the boiling water for 10 minutes, then carefully remove them using the tongs.

Making the Hot Pepper Plum Jelly

Chop peppers, discarding stems and seeds, and set aside.

Then, chop the plums; there is no need to peel them. Discard pit. Place peppers and plums in large cooking pot over high heat. Add vinegar and stir well.

Then, add the Sure Jell and again stir well. Bring these ingredients to a rolling boil, stir constantly. Add sugar, bring the mixture to a rolling boil again, stir constantly for 1 minute.

If foam develops, just skim it off the top with a spoon and set aside.

Quickly ladle jelly into sterile jars, to 1/4 inch headspace from top. Get rid of any air bubbles by running a knife along the inside edge of the jars.

Use a canning funnel for this, as it makes it much easier and cleaner too. Wipe the rim and jar threads with paper towel to make sure there isn’t any liquid or particles that would prevent a proper seal. 

Canning Plum Jalapeno Jam

Place the lid and band on the jar and tighten. When the water in the canner is at a rolling boil, use the canning tongs to place the sealed jars inside. When the water comes to a rolling boil again, after placing the jars in the hot water bath, set the timer; 10 minutes for half-pint jelly jars.

Check your altitude to determine if you need to add extra minutes to the canning time! You can check the canning times for different elevations here.

Have a towel handy when you are ready to remove the jars so the water doesn’t drip all over. Use the canning tongs to remove the jars. Place them on a cooling rack or on top of a folded towel on your countertop.

Listen for them to pop, indicating that each of the jars has sealed. Don’t move them – leave them alone for 24 hours to cool down.

After 24 hours, double check the top lid has sealed by lightly pressing. There shouldn’t be any give. Remove the band and store the jars in your pantry or cupboard for up to one year. I like to wipe down the jars before storing. Remember to label and date your lids. Jelly is ready to eat in 4-6 weeks.

If you have any lids that do not properly seal, place the jelly in the refrigerator for 1-2 weeks, taste testing after 1 week. It will keep in the refrigerator for several weeks and you can enjoy.
Enjoy with crackers, toast, or on baked potatoes.

Important Notes:

It’s important to do the canning process with the same size jars. Do pints together, and quarts together, if you are using a variety of jar sizes. 

It will take awhile for the water to boil again adding the jars for canning. I have had to wait 10 minutes for the water to come to a rolling boil again after putting the jars in. Don’t start timing the canning time until the water is boiling.

Do not stack jars when storing. If there is any leakage, the weight of a jar on the top of the lid may prevent you from realizing it.

More Preserving Recipes You Will Love

This no-cook Strawberry Jam is absolutely delicious and the jars can just be stored in your freezer.

You will LOVE this Chunky Salsa recipe – we guarantee it! Water bath can the salsa to be able to store jars in your pantry.

Learn how to make (and can) your own Tomato Sauce with fresh garden tomatoes.

You can find ALL our Preserving Recipes right here!

Jalapeno Plum Jelly Recipe

 

Jalapeno Plum Jelly

Yield: 8 half pint jars

Prep Time: 45 minutes

Cook Time: 10 minutes

Total Time: 55 minutes

This delicious Jalapeno Plum Jelly is made with both red and green sweet peppers, Jalapeno peppers and fresh ripe plums.

Print

Ingredients

• 2 large green bell peppers
• 2 large red bell peppers
• 10 large jalapeno peppers
• 1 lb fresh plums
• 1 pkg Sure Jell
• 5 cups sugar
• 1 cup apple cider vinegar

Instructions

1. Fill your water bath canner with water and turn on high as it takes a while to boil.
2. Prepare your canning jars by washing them in hot soapy water.
3. When water is boiling, add the clean jars and boil for 10 minutes to sterilize them.
4. Chop peppers, discarding stems and seeds, and set aside.
5. Chop plums, no need to peel. Discard pit.
6. Place peppers and plums in large cooking pot over high heat.
7. Add vinegar, stir.
8. Add Sure Jell or Certo, stir.
9. Bring ingredients to a rolling boil, stir constantly.
10. Add sugar, bring to a rolling boil, stir constantly for 1 minute.
11. Quickly ladle jelly into sterile jars, to 1/4” from top.
12. Wipe the rim and jar threads with paper towel to make sure there isn't any liquid or particles that
    would prevent a proper seal.
13. Place the lid and band on the jar and tighten.
14. When the water in the canner is at a rolling boil, use the tongs to place the sealed jars inside.
15. When the water comes to a rolling boil again, after placing the jars in the water, set the timer.
16. When the canning time is up, use the canning tongs to remove the jars.
17. Place them on a cooling rack or countertop and listen for them to pop, so you know they have sealed.
18. After 24 hours, double check the top lid has sealed by lightly pressing.
    

Nutrition Information:

Yield: 128 Serving Size: 1
Amount Per Serving: Calories: 34Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 9gFiber: 0gSugar: 8gProtein: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

These incredible Lemon Meltaway Cookies are as indulgent as they are light!

With real lemon zest and a homemade lemony glaze, these delicious cookies melt in your mouth and are infused with the sweet and tangy taste of summer!

Sweet, delicate, and infused with a perfect lemony flavor, these meltaway cookies are so easy to make and turn out perfect every time! Fans of lemon and citrus flavors will adore these low-stress cookies.

Why You’ll Love these Lemon Cookies

They’re topped with a decadent lemon glaze and fresh lemon zest for the perfect balance of sweetness and tart lemon flavor in every bite. These cookies have the best flavor of any lemon cookie we have tried.

Enjoy as an afternoon snack or a treat for dessert after a delicious dinner! These cookies are great for the summer, but they’re fantastic no matter what time of year you enjoy them.

If you love using lemon in your baked goods, try our Lemon Poppy Seed Muffins, a Meyer Lemon Bundt Cake, or this elegant Lemon Loaf Cake with Rosemary. And cookie fans should try these Chewy Coconut Cookies as well!

Ingredients for Meltaway Cookies

For the Cookies

• unsalted butter: gives the cookies a deliciously rich buttery flavor.
• sugar: for some sweetness.
• egg: helps bind together the cookie dough.
• lemon zest: infuses the cookies with authentic lemon flavor.
• baking powder: provides a tender texture.
• salt: balances out and enhances the sweetness.
• flour: acts as the main dry ingredient in the cookie dough.

For the Optional Glaze

• powdered sugar
• lemon juice
• water: for a more intense lemony flavor, you can use more lemon juice instead.
• salt

 

Helpful Tools and Supplies

• Parchment Paper
• Mixing Bowl
• Electric Mixer – it’s absolutely possible to mix the dough by hand, but I like to use a stand mixer or hand mixer for easier prep.
• Baking Sheet
• Cookie Scoop – you can also use a tablespoon to measure out the dough portions if you don’t have a cookie scoop.

How to Make Easy Lemon Cookies

1. Preheat the oven to 350 degrees. Line your baking sheet(s) with parchment and set aside.
2. In the bowl of a stand mixer, combine the softened butter and sugar. Cream until smooth.
3. Add in the egg and the lemon zest. Mix until combined.
4. Add in the flour, baking powder and salt. Mix thoroughly – stopping the machine, scraping the sides and mixing again.

   

5. Use a tablespoon or cookie scoop to measure out the dough. Roll into a ball and place on the prepared baking sheet. Carefully flatten the ball into a disc shape.
6. Bake in the preheated oven for 10-12 minutes or until the edges are set and the center is no longer glossy. Do not overbake or they will become crunchy.

   

7. Allow to cool completely on a cooling rack before finishing with the glaze.

How to Make Glaze

1. When ready to assemble, make the glaze. 
2. In a medium bowl, combine the powdered sugar, dash of salt, lemon juice and water. Whisk until smooth.
3. Drizzle the glaze over the cookies or dip in the glaze. Allow to set at room temp until the glaze crusts over. 

 Popular Variations and Substitutions for Lemon Meltaways

• The glaze is completely optional, but adds a nice amount of sweetness and additional lemony flavor. Drizzle it or spread it evenly over top of the cookies.
• Instead of glaze, you could also spread the tops of the cookies with a bit of vanilla frosting. Mix some lemon zest or lemon juice into the frosting if you like.
• Before the glaze hardens, sprinkle the cookies with some lemon zest mixed with sugar crystals for a fun and delicious garnish.
• I recommend using fresh lemon juice for the glaze since you’ll need to zest a fresh lemon for the cookie dough anyway. Bottled lemon juice could also be used in a pinch.
• You can also use lime juice and lime zest instead for a slightly different take on these cookies.

Expert Tips

• To keep these cookies fresh, store them in an airtight container in the fridge or at room temperature for a couple of days. You can also store them in the freezer for 3 months to make them last longer. Allow them to come back up to room temperature before enjoying.
• It’s crucial not to overbake these cookies! Too much time in the oven will cause them to turn out crunchy rather than tender and chewy, for that melt in your mouth texture that is so good!
• The dough will spread out a bit as it bakes, so be sure to leave plenty of room on the cookie sheet. Bake in multiple batches or on multiple baking trays if needed.
• Try not to overmix the batter, as this can also lead to tougher cookies. Just mix until everything is properly combined.

FAQs

Why are they called meltaway cookies?

Because of their tender texture, these cookies basically “melt-in-your-mouth” as you eat them. They’re also so delicious, they’ll appear to melt away before your eyes as people gobble them down!

What kind of flour is best for cookies?

All purpose flour is the traditional option for cookies, and you probably have it in your pantry already! You can also use some whole wheat flour for a slightly healthier option, cake flour to make extra tender cookies, or bread flour to make them super chewy. Another option is to experiment by using blends of different flours to see how it changes the texture of your cookies!

Lemon Meltaway Cookies with Glaze

Meltaway Cookies with Lemon Zest

Yield: 24 Meltaway cookies

Prep Time: 20 minutes

Cook Time: 9 minutes

Total Time: 9 minutes

With a sweet and mouthwatering homemade glaze, these lemon meltaway cookies are the perfect any-time treat that melt in your mouth!

Print

Ingredients

• 1 c unsalted butter, softened
• ¾ c sugar
• 1 egg
• 1 T lemon zest
• ½ t baking powder
• ½ t salt
• 2 c flour

Glaze Ingredients

Toggle ingredient group

• 1 ½ c powdered sugar
• 2 T. lemon juice
• 1 T water (or more lemon juice)
• Dash of salt

Instructions

1.Preheat the oven to 350 degrees. Line your baking sheet(s) with parchment and set aside.
2.In the bowl of a stand mixer, combine the softened butter and sugar. Cream until smooth.
3.Add in the egg and the lemon zest. Mix until combined.
4.Add in the flour, baking powder and salt. Mix thoroughly - stopping the machine, scraping the sides and mixing again.
5.Use a tablespoon to measure out the dough. Roll into a ball and place on the prepared baking sheet. Carefully flatten the ball into a disc shape.
6.Bake in the preheated oven for 10-12 minutes or until the edges are set and the center is no longer glossy. Do not overbake or they will become crunchy.
7.Allow to cool completely before finishing with the glaze.
8.When ready to assemble, make the glaze.
9.In a medium bowl, combine the powdered sugar, dash of salt, lemon juice and water. Whisk until smooth.
10.Drizzle the glaze over the cookies or dip in the glaze. Allow to set at room temp until the glaze crusts over.

Notes

• Use fresh lemon juice and zest whenever possible.
• Be careful not to overbake the cookies to preserve their tender, melt-in-your-mouth texture.
• The glaze is optional, and can be replaced with some kind of frosting as well if you prefer.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

 

Originally published Aug. 2024; latest update Dec, 2025

This Garlic Parmesan Asparagus is a delicious and healthy veggie side that’s perfect to pair with all of your favorite spring and summer meals!

With melty cheese and savory garlic, this side dish is the perfect companion to all of the main courses you already love.

It only requires 4 ingredients and can easily be roasted in the oven for a quick side dish that’s sure to satisfy!

This asparagus with garlic and Parmesan also features gooey and melty mozzarella for an extra cheesy finish that pairs perfectly with refreshing asparagus.

Fans of asparagus will love this perfect side dish which is particularly fantastic during the spring when asparagus is in season!

WHY YOU’LL LOVE THIS ASPARAGUS WITH GARLIC AND PARMESAN

Covered in a layer of melty and comforting cheese, this is one of my favorite ways to serve roasted asparagus!

Two kinds of cheese and tender, juicy asparagus come together for a healthy and satisfying side that’s perfect to pair with all your favorite entrees.

Since we grow Asparagus here every year, it’s one of our favorite Spring meals! After a few meals of fresh Asparagus, I start making Pickled Asparagus – this recipe shows you just what to do. I just store mine in the fridge!

Especially great during the springtime, you’ll love this simple but satisfying vegetable dish that’s beyond easy to make. It’s customizable and can be altered to your taste with other kinds of cheese or seasonings, or even fresh minced garlic!

And if you can’t get enough recipes featuring delicious veggies, try these Pickled Fiddleheads or Roasted Garlic.

And for a sweet treat after your meal, prepare this Meyer Lemon Bundt Cake or a batch of fresh Apple Walnut Muffins with Streusel.

INGREDIENTS FOR PARMESAN ROASTED ASPARAGUS

• Fresh Asparagus – Whether you grow your own asparagus or have a farmer’s market nearby, this recipe is the perfect way to prepare delicious springtime asparagus!
• Garlic Powder – All I add to this veggie side is some of this organic garlic powder for savory flavor.
• Grated Parmesan Cheese – Fresh grated Parmesan is the best option for flavor and cheesiness.
• Shredded Mozzarella Cheese – Pairs well with the Parmesan and gives this asparagus recipe an extra layer of melty cheesy goodness.

HELPFUL TOOLS AND SUPPLIES

• Baking Sheet
• Parchment Paper – This helps with easier cleanup and prevents the asparagus from sticking to the cookie sheet. You could also use aluminum foil.

HOW TO MAKE GARLIC PARMESAN ASPARAGUS

1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
2. Cut the ends off the asparagus to remove any woody stem at the base. Arrange asparagus tops in a line on the baking sheet.

   

3. Sprinkle the mozzarella cheese, garlic powder, and Parmesan cheese over the asparagus.

   

4. Bake for 8-10 minutes for medium size asparagus, or until the cheese is melted and bubbly.
5. If you are using thinner or thicker asparagus, you may need to adjust the cooking time.

   

6. Remove from the oven and serve warm.

PRO TIPS

• If you want a nice golden brown crust on the cheese, finish the dish under the broiler for a minute or two.
• For best results, use fresh Parmesan and mozzarella and grate them yourself. They’ll melt better and be more flavorful.
• Garnish with chopped parsley or some green onions or chives for added flavor and a pop of green color.
• Be sure to cut off just the very bottoms of the asparagus stalks. The ends tend to be tougher and more woody, but you don’t want to cut off too much of the actual tender asparagus!

POPULAR SUBSTITUTIONS AND VARIATIONS

• Instead of garlic powder, get some fresh garlic cloves and mince them. Add as much garlic as you like!
• You can also use additional seasonings like paprika, onion powder, Italian seasoning, or even plain salt and black pepper.
• Another way to prepare this dish is in a baking dish. Spray it with some cooking oil to prevent sticking.
• Feel free to use other kinds of cheese as well–feta cheese or goat cheese are both great options as well.

FAQs

Why is my roasted asparagus soggy?

This is typically the result of either overcooking the asparagus, or not cooking it at a high enough temperature.

Be sure to check it on the shorter end of the cooking time, and allow the oven to properly preheat before popping the asparagus in.

Do you need to soak asparagus before you roast it?

You don’t have to soak your asparagus first, but doing it for about 5 minutes helps hydrate the stalks and will help them stay tender.

If you soak asparagus for too long, it will become soggy.

GARLIC PARMESAN ASPARAGUS

Garlic Parmesan Asparagus Recipe

Yield: 5 servings

Prep Time: 5 minutes

Cook Time: 8 minutes

Total Time: 13 minutes

This super easy garlic Parmesan asparagus is a fantastic side dish to pair with your favorite warm weather meals!

Print

Ingredients

• 1 bunch fresh asparagus
• 1 tsp garlic powder
• 2 tbsp grated parmesan cheese
• ½ cup shredded mozzarella cheese

Instructions

1. Preheat the oven to 425 degrees.
2. Line a baking sheet with parchment paper.
3. Gently bend the asparagus, and break the ends off.
4. Arrange asparagus tops in a line on the baking sheet.
5. Sprinkle the mozzarella cheese, garlic powder, and parmesan cheese over the asparagus.
6. Bake for 8-10 minutes for medium size asparagus, or until the cheese is bubbly.
7. Remove from the oven, and serve warm.
   

Notes

• Use fresh minced garlic instead of garlic powder for a more authentic flavor.
• If you are using thinner or thicker asparagus, you may need to adjust the cooking time.
• Finish the asparagus under your oven's broiler to give it a golden brown crust.
• Feel free to add other seasonings like red pepper flakes for some heat or paprika for additional flavor and color.

Nutrition Information:

Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 37Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 7mgSodium: 96mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 3g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest