Oven Roasted Parmesan Asparagus {VIDEO}
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Oven Roasted Asparagus is a simple and easy vegetable side dish with very little prep and cook time. Baked asparagus drizzled with olive oil and garlic roasted with parmesan cheese is a delicious vegetable side dish to accompany your favorite entree! It’s the best way to cook asparagus!
Baked asparagus are springtime’s star veggies, we love to serve the flavorful spears with Blackened Salmon, Lemon Rosemary Grilled Chicken, Fettuccine, Burgers, Pork Tenderloin, or even with an egg casserole for brunch!
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Oven Roasted Parmesan Asparagus
I didn’t try asparagus until I was in my 30s—turns out my mom hated it and never made it when I was growing up. Once I finally gave it a try, I was hooked! Now I make it several times a week when it’s in season, and this easy recipe for how to cook asparagus in the oven is one of my go-tos.
This oven-roasted parmesan asparagus is quick, flavorful, and makes the perfect veggie side for just about any meal—whether it’s a weeknight dinner or a summer BBQ. Even picky eaters won’t be scrunching their noses at this one!
Why We Love to Cook Asparagus in the Oven
- Roasting brings out a rich, slightly sweet flavor with crispy tips
- It’s a hands-off method—just season and let the oven do the work
- Easy cleanup when you line the pan with foil or parchment
- Pairs well with just about any protein or main dish
- Parmesan adds a savory, cheesy boost that makes it irresistible
Buying and Using Asparagus
Just with most fresh produce, you have to be conscious of the quality of asparagus you pick out prior to making your parmesan asparagus recipe.
It’s best to buy asparagus during its peak season, which usually comes during the spring months. You can find asparagus at your local grocery store all year long, the options just aren’t always as good in the off months.
Keep in mind: There is little taste difference between thin and thick asparagus spears, but the thinner vegetables can be a little tougher to chew. The thinner asparagus are more common in grocery stores, so if you want to find thicker asparagus, try visiting your local farmers market.
After selecting the perfect bunch of asparagus spears, immediately store them in the refrigerator, wrapped in a damp paper towel. The longer you let asparagus sit, the tougher it gets. Asparagus loses moisture very quickly and develops a woody tissue if left at room temperature. For the best results, use within a few days of storing.
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Buying and Using Asparagus
When you’re learning how to cook asparagus in the oven, it all starts with picking a fresh bunch.
Asparagus is at its best in spring, but you can usually find it year-round at most grocery stores. Look for firm, bright green stalks with tightly closed tips—avoid any that are limp or wrinkled.
Don’t stress too much over thick vs. thin spears. Both taste great! Thin asparagus can be slightly more fibrous, while thicker stalks are a bit more tender and juicy (perfect for roasting!). If you’re after thick spears, check out your local farmers market.
How To Store:
Wrap asparagus in a damp paper towel and keep it in the fridge. You can also stand the stalks upright in a glass with about an inch of water, loosely covered with a plastic bag. Either way, use within a few days for the best flavor and texture.
How To Cook Asparagus in the Oven
Roasting asparagus is quick and easy—just a few simple steps!
When you are making this recipe, you’ll want to use the full recipe at the bottom of the page.
- Prep the asparagus: Rinse and trim the tough ends.
- Season: Place on a baking sheet, drizzle with olive oil, and sprinkle with garlic salt, kosher salt, and pepper. Toss to coat.
- Roast: Bake until the spears are tender and the tips are slightly crispy.
- Add Parmesan: Sprinkle with cheese and return to the oven just long enough for it to melt.
That’s it—crispy, cheesy roasted asparagus ready to serve!
How To Know When Asparagus Is Done
Wondering how to know when your oven-roasted asparagus is just right? Keep an eye out for these signs:
- Vibrant green color: The spears should turn a brighter green as they cook.
- Tender but not mushy: You should be able to pierce them easily with a fork, but they should still hold their shape.
- Crispy tips: The tops get slightly browned and crisp—that’s the good stuff!
- Light caramelization: A few golden spots on the stalks mean flavor-packed goodness.
Thicker asparagus may need a few extra minutes, while thinner spears cook more quickly, so check early to avoid overcooking. If they’re floppy or dull green, they’ve likely gone too far.
Tips For Storing Oven Roasted Asparagus
Leftover roasted asparagus? No problem!
Allow to cool, then store in an airtight container in the fridge for up to 3–4 days. You can enjoy asparagus cold as a quick snack, reheat in the microwave or oven, or chop up and toss into salads, omelets, or pasta for an easy lunch upgrade.
Can I freeze oven-roasted asparagus?
Freezing isn’t recommended—cooked asparagus tends to get mushy once thawed. It’s best enjoyed fresh from the oven or within a few days from the fridge.
Don’t Miss Out On More Easy Side Dish Recipes!
Looking for more simple sides to round out your meals? These veggie dishes are packed with flavor and easy to throw together:
- Simple Italian Salad – Quick, fresh, and perfect with any pasta or pizza night.
- Grilled Corn and Zucchini Salad – A crunchy, colorful summer side for grilled chicken, burgers, or steak.
- Grilled Carrots with Chipotle Lime Dip – Smoky and zesty—great with grilled salmon or BBQ pork.
- Cheesy Baked Tomatoes – Juicy tomatoes with melty cheese, ideal alongside baked chicken or steak sliders.
- Roasted Cauliflower with Feta and Garlic Crumbs – Crispy cauliflower loaded with bold, savory flavor pairs well with roast beef or lamb.
Whether you’re firing up the grill or planning a cozy dinner, these sides are easy wins!
Tools Used To Make Oven Roasted Asparagus
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Oven Roasted Parmesan Asparagus
Oven Roasted Asparagus is a simple and easy vegetable side dish with very little prep and cook time. Drizzled with olive oil and garlic roasted with parmesan cheese for a delicious vegetable side dish to accompany your favorite entree!
Ingredients
- 1 pound of asparagus
- 2 tablespoons olive oil
- 1/4 teaspoon garlic salt
- 1/4 teaspoon kosher salt
- 1/4 teaspoon crushed black pepper
- 1/4 cup fresh parmesan cheese grated
Instructions
- Preheat Oven to 400° F
- Wash asparagus and cut off woody ends (about 1-2 inches)
- Line a baking sheet with parchment paper. Arrange asparagus in a single layer on a baking sheet.
- Drizzle asparagus with olive oil and sprinkle with garlic salt, koshe salt, and pepper. Use your hands to toss until evenly coated in oil and seasoning. Rearrange in a single layer on the pan.
- Roast in the oven for approximately 7-12 minutes - thinner asparagus may need less time.
- Remove pan from oven and sprinkle with Parmesan cheese and return to oven for one to two mins until the cheese melts.
Notes
The thinner ones like above I only roast for about 7-8 mins. but when I get the big fat ones I roast them for the 10-12 minuets.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 112Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 5mgSodium: 307mgCarbohydrates: 6gFiber: 2gSugar: 1gProtein: 5g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used.
Originally posted April 2010. UPDATED APRIL 2020 and 2025. We spiffed up this post with more info and better pictures! No changes to the original recipe
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I agree – I used to hate asparagus, now I love it. I also used to hate brussel sprouts, but now I love 'em. I take the leaves off the sprouts, put them in a skillet with olive oil, garlic, and salt, and cook until bright green and tender. One option is to add bacon to the dish. Yum.
I make asparagus like this and even my picky eater boys will eat it! I like to roast them almost crunchy.
YUM! We just started roasting our asparagus this year – but never with parm. I'll have to try it this week.
Asparagus are good – I have never been brave enough to buy them fresh and roast them, so I will try this. I'm really loving fresh brussels sprouts right now; another under-appreciated veggie!
This is my favorite side dish for the spring! I could make myself sick eating this~
Roasting veggies (of any kind) is my new and favorite way to make them. Everybody in the family now eats their veggies without fail, so I have to make a ton! So good! My favorite thing to add are pine nuts to the veggies before roasting. You must try this, you'll never roast without them again. YUM!
Renee
Oh, wow! I love asparagus and this sounds scrumptious! 😀
Have a great day!
Sherry
we eat Asparagus at least once or twice a week…we all love it! I usually steam ours, or throw it in stir-fry! YUMMY!
I love asparagus too! I cook it in a frying pan with olive oil and sprinkle with salt, pepper and garlic salt. Even my little boys like it!
I have never tried asparagus, but make it a lot. I cannot get past VeggieTales and you shouldn't eat your friends! **and that veggietales sold SEED packets last year shocked me to tears!**
Anyhow.
I throw them on my emeril cast iron grill with peppers, onions, mushrooms, EVOO, and tomato basil garlic Mrs. Dash. I haven't had a complaint yet about the flavor. Texture is a different story: one person likes them CRISP, another likes them softer.
I just started cooking asparagus last year since I didn't think I liked them. Once I tried them and realized that I do like them it became a veggie staple at our home. My favorite way to eat them is roasted with olive oil and kosher salt. Yummy!
You had me at parmesan. 😉 I usually just drizzle a little EVOO and sprinkle on some garlic salt, then bake until crispy. But what's REALLY popular in my area is…
FRENCH FRIED ASPARAGUS!
It's amazing. It's dipped in batter and then fried like a french fry. When you eat it, you have to dip it in fry sauce first. Delic!
Hey Sweet Girl!
I'm not totally BIG on asparagus…(don't know why…I do love most greens) but Greg LOVES asparagus!
In our house…
cooking asparagus is like one of those….
I love and adore you more dishes!
If I cook it…
he adores me more! ;o)
I have always used this recipe from Ina!
Have drenched it a bit too much with the olive oil at times and then it's greasy.
I have asparagus in the fridge…
think I will make it tonight…
so he'll ADORE me more! ;o)
Oh…and I saute bits of asparagus and put them in scrambled eggs…
with fontina cheese…and serve a crunchy slice of sour dough bread with it….OH YUM!!!!!
xxooxx
I am so glad you shared this – I like asparagus but I made it last week and it was so gross. I'm definitely saving this one to try! Thanks! (Here from Jen's.)
I LOVE asparagus too and I make it this way all the time but I use my toaster oven so I don't have to heat up the whole kitchen. I just put it on broil. I have never tried the parmesan part….I will now!!!
Ohhh…I love asparagus, but only when it's roasted like that. I usually just use olive oil and some kosher salt and some pepper…yum!
I love asparagus. My mom made it all of the time when I was growing up. My parents had a huge garden, so what we ate came from there. This sounds delish, I'm going to add it to my list of recipes to try. …I didn't get my parents green thumb or knowledge of how to prepare food. These are things I'm working on learning now…
I love asparagus dont eat enough of it Im defenitley trying it this way.
I make mine very similar. This recipe came from my brother-in-law (I think). Before I had asparagus this way, I too was a 'hater'. My whole family fights over this dish.
I am crazy about asparagus; cook them all kinds of ways, but this looks fantastic!thanks so much!
Rita
This sounds yummy. When I was first married and made asparagus for my husband he told me he wouldn't eat it because he thought all asparagus was disgusting. After some weifery persuasion I got him to try mine and now he loves it! I usually make asparagus by pouring on a little zesty italian salad dressing and adding a few cracks of pepper and a bit of kosher salt, then steaming it in the microwave (gasp!). I think next time will try it roasted and add the parmesan. Now if I can only get him to try brussel sprouts!
We've been making it that way for YEARS! My husband had never had asparagus until we introduced him to it aobut 12 years ago 😉
SUPER easy and delicious.. drizzle with olive oil, garlic salt and pepper. steam.
Lay out on foil side by side.. top with roasted garlic, lemon slices.. close foil and grill on your grill.. roughly 15 minutes.
Wrap in bacon and broil in the oven 😉
I LOVE asparagus
Mmmmmmm…parmesean and asparagus together! Sounds so so so yummy!! I love putting asparagus on the grill during the summer. I just toss it with olive oil, salt, and pepper…but now I'm going to have to add parmesean to that equation!
I do love asparagus, well, as much as I can love a vegetable…and you can't go wrong with a recipe from Ina! 😉
Thank for for sharing…I'll be sure to try it!
I have tasted asparagus made this way and love, love, LOVED it, but didn't know how it was prepared. SOOO easy….I can't wait to make it myself. (My family will still probably hate it, but that will just mean more for me!!) 🙂 Thanks for the post!!
Yum! We'll be trying this over the weekend…thanks for the recipe :o)
This is one of my two favorite ways to eat asparagus. The other is to throw them on the grill, then drizzle with some miso-ginger dressing.
I made this the other night. yum! thanks for the inspiration. easy and fast!
This is my favorite way!
I made this but now can’t find tempiture to bake at or how long.
It was good however it was salty. Instead of garlic salt, next time I will use garlic powder since kosher salt is already used.