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Roasted Parmesan Asparagus is the quickest and most delicious asparagus ever! It will quickly become your favorite green vegetable.
Why You’ll Love This Recipe!
- Quick & Easy: This dish literally takes minutes to put together and cook. All you need is 10-15 minutes (depending on the size of your asparagus.
- A Family Favorite: This is one green vegetable that everyone in my family loves. The grandkids especially love picking it up with their fingers and eating it! It’s a must at our Easter dinner.
Ingredients Needed
- Asparagus. I prefer my asparagus thin. It cooks faster, is more tender and less woody.
- Olive oil
- Salt. I prefer a coarse or flaky sea salt.
- Black Pepper. I like a coarse freshly ground pepper.
- Parmesan Cheese. Freshly grated is best.
How to Make Roasted Parmesan Asparagus
- Trim your asparagus spears. I cut off the bottom inch or so to get rid of the white, woody part of the asparagus or you can also snap off the end.
- Place asparagus in a single layer on a sheet pan.
- Drizzle with olive oil and toss or roll asparagus to coat lightly with oil.
- Sprinkle with salt and pepper.
- Cook in a 400 degree F oven. The cooking time will vary a bit depending on how thick your asparagus is. Thinner asparagus will only take about five minutes. You want it to be fork tender, not too soft.
- Sprinkle with Parmesan cheese and return to oven for a minute or so to melt the cheese.
Tips for Making Roasted Parmesan Asparagus
- You can also squeeze some fresh lemon juice onto the asparagus or sprinkle with lemon zest for added flavor. Do this when you are adding the cheese.
- Drizzle with some balsamic glaze before serving.
What to Serve with Roasted Parmesan Asparagus:
Frequently Asked Questions
What is the best way to store roasted parmesan asparagus?
Asparagus tastes best the day it is cooked but if you have leftovers you can store them in an airtight container in the refrigerator for 2-3 days.
Try these other delicious recipes:
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Roasted Parmesan Asparagus
Roasted Parmesan Asparagus is the quickest and most delicious asparagus ever!
Prep:5 minutes
Cook:10 minutes
0 minutes
Total:15 minutes
Ingredients
- 1/2 lb. Asparagus
- 1 Tbsp Olive oil
- Kosher Salt
- Ground Pepper
- 4 Tbsp Parmesan Cheese grated
Instructions
- Cut off an inch or so from the bottom of the stalks Remove the white woody part.
- Lay asparagus in a single layer on a cookie sheet
- Drizzle with olive oil and toss to coat. Sprinkle with kosher salt and fresh ground pepper.
- Roast in a 400 degree oven for about 5-10 minutes, depending on size of asparagus. Cook until just fork tender.
- Sprinkle with freshly grated Parmesan cheese and return to oven for a minute so that cheese melts.
Tips & Notes:
- You can also squeeze some fresh lemon juice onto the asparagus or sprinkle with lemon zest for added flavor. Do this when you are adding the cheese.
- Drizzle with some balsamic glaze before serving.
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Nutrition Facts:
Calories: 62kcal (3%) Carbohydrates: 2g (1%) Protein: 3g (6%) Fat: 5g (8%) Saturated Fat: 1g (6%) Cholesterol: 3mg (1%) Sodium: 81mg (4%) Potassium: 115mg (3%) Fiber: 1g (4%) Sugar: 1g (1%) Vitamin A: 468IU (9%) Vitamin C: 3mg (4%) Calcium: 73mg (7%) Iron: 1mg (6%)
Snow White says
I love asparagus! We do ours as a side dish just like yours, except we swap garlic powder and basil in for the cheese. My blog also has quite a few pasta-based dishes where we enjoy asparagus.
Tamara Reber says
Thanks Leigh Anne and Karen too for sharing recipes with asparagus–one of my favorites. We knew the asparagus was on (we lived out in the country) when the city folk were out on our ditch banks picking the asparagus. Both of these are in my “to try” file.
Karen says
Here’s a recipe we enjoy from “Eating for Excellence,” Sheri Rose Shepherd
Italian Asparagus
1 lb asparagus
3 TBSP olive oil
6 large mushrooms, sliced
1/3 c. roasted red pepper, julienned
2 cloves garlic, minced
3 TBSP red wine vinegar
1 TBSP honey
Sea salt and pepper to taste
Blanch asparagus for 3 to 5 mins, then drain. Place 1 TBSP olive oil in a small skillet and place over medium high heat. Saute mushrooms, red pepper and garlic until just tender Add to asparagus.
In a small bowl, combine 2 TBSP olive oil, 3 TBSP red wine vinegar and 1 TBSP honey. Whisk together, then pour over asparagus mixture and toss thoroughly. Add sea salt and pepper to taste. Serve @ room temperature or chill one hour before serving.
Thanks for always sharing great recipes!
Meg says
Love it.. my fav way also.
I originally got my asparagus recipe out of the South Beach Diet Book (minus the cheese). A friend told me how AWESOME the roasted veggies were.. and I thought, it’s asparagus..how awesome can it be?
Well, I was wrong, they are that AWESOME!
The Cheese makes it even more so!!
Cindy says
I just did asparagus with kosher salt and pepper, never thought of parmesan, I’m trying that tonight!
Esther Beattie says
Weight Watchers
Asparagus
Wash & cut asparagus, season with Nature Seasoning, Beat egg whites until stiff, dip asparagus in egg white, coat asparagus with Italian style bread crumbs, Bake in 400 degree oven for 10 mins. turn over bake until brown . Just want them crispy.