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The entire side dish can be yours in less than 15 minutes.

Photographer: Stacy K. Allen, Food Stylist: Margaret Dickey, Props: Hannah Greenwood.

Image of Ina Garten and recipe photo of Cacio e Pepe

Photo:Photographer: Stacy K. Allen, Food Stylist: Margaret Dickey, Props: Hannah Greenwood. Getty Images. EatingWell design.

Key Takeaways

Were all about balance here atEatingWell.

Some days, well go for a slice of delivery deep-dish.

Others, well whip up a freshcauliflower crust pizza.

an image of the ingredients to make Ina Garten’s Cacio e Pepe Asparagus

Photographer: Stacy K. Allen, Food Stylist: Margaret Dickey, Props: Hannah Greenwood

Well alternate cocktails andmocktailscome happy hour o clock (or for a fun dinner party addition).

Certain nights, we power up with a plate of pasta.

Then the next day, we crave a piled-highentree salad.

an image of the asparagus stalks being peeled

Photographer: Stacy K. Allen, Food Stylist: Margaret Dickey, Props: Hannah Greenwood

Introducing:Cacio e Pepe Roasted Asparagus.

Instead oftossing with bucatini or spaghetti, though, she tosses those luscious, complementary toppings with peak-season asparagus.

And the kicker is that it only takes 15 minutes or so.

an image of the asparagus stalks blanching

Photographer: Stacy K. Allen, Food Stylist: Margaret Dickey, Props: Hannah Greenwood

It also counts as one of your vegetable servings and offers a solid dose of vitamin D and iron.

Heres how you’ve got the option to put this simple but tasty dish together.

Go ahead and grate your cheeses, then set them aside.

an image of the asparagus in the baking dish

Photographer: Stacy K. Allen, Food Stylist: Margaret Dickey, Props: Hannah Greenwood

The peeling is part of a French method thatwe recommendanytime you boil asparagus.

(It would even be a wise move when making something likeour Asparagus Casserole.)

The next step is the initial cook time for the asparagus.

an image of Ina Garten’s Cacio e Pepe Asparagus

Photographer: Stacy K. Allen, Food Stylist: Margaret Dickey, Props: Hannah Greenwood

In a large pot, bring lightly salted water to a boil.

Once ready, drain the asparagus and grab a baking dish.

Melt your butter and add it, the asparagus, salt and pepper to the baking dish.

A food processor, cast iron skillet, salad spinner, and athletic shoe displayed against a blue gradient background

Toss everything together until the veggies are seasoned and coated evenly.

Then sprinkle the asparagus with both cheeses and roast at 450F until the cheese is nice and melted.

Serve the dish in four portions, and pair it with your favorite main for a delicious dinner.

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