Oven-roasted asparagus with parmesan cheese is the perfect side dish that is both elegant and simple. Tossed in olive oil, then sprinkled with salt, pepper, and parmesan finally finished off with some fresh lemon to brighten all the flavors.
Asparagus is one of my favorite produce items to add as a side dish. They are super easy to prepare, cook, and don't require a lot of fancy techniques, time, or ingredients. Asparagus can really stand on its own and can accompany just about any protein.
There is no need to peel asparagus making it even easier to cook with. Just a simple wash and snapping off the woody ends of the asparagus and it's ready to roast or add to a dish.
My favorite way to cook asparagus is oven roasting. It takes very little time and we get tender asparagus every single time.
Another reason I love this side dish is its easy clean-up. Because they are roasted on aluminum foil there is no need to clean the sheet pan after it is cooled. Easy prep, cook, and easy cleanup.
It's also a delicious, healthy, and elegant side dish. What more could you want? This baked asparagus recipe is a simple way to add more fresh produce to your meal.
- Olive OIl
- Kosher Salt
- Black Pepper
- Fresh Parmesan Cheese (Shredded or flakes)
- Freshly squeezed Lemon Juice
How to pick the right asparagus for roasting? When roasting asparagus it is better to have stalks that are on the thicker side. The thinner, smaller stalks will roast super fast and will dry out and get stringy. For this particular recipe, select a thicker stalk.
How to prepare asparagus? The only prep needed is to remove the tough ends of the asparagus and a simple wash. See instructions for preparing the asparagus.
How long does it take to roast asparagus at 350 degrees?
Cooking time will vary slightly depending on the size of the asparagus you choose. Thicker asparagus will take about 20 minutes at 350 whereas thin asparagus spears might only 10-15 minutes at 350 degrees.
Preheat the oven to 350 degrees.
Take out a rimmed baking sheet or any other large flat baking pan, and line with aluminum foil. Set aside. No need for cooking spray as the olive oil will keep it from sticking.
Prepare the asparagus by rinsing under water and laying it out on paper towels to completely dry.
Any excess water will prevent the oil from adhering properly to the asparagus.
Break off the woody stems by holding the asparagus stalks by the bottom with one hand and a few inches away with the other. Apply pressure and break the asparagus apart. It should naturally breakaway at the location that needs to be cut off.
Place asparagus in a single layer on the baking sheet.
Drizzle about 1 tablespoon of olive oil all over the asparagus.
Sprinkle salt and black pepper all over.
Toss to evenly coat the asparagus.
Spread parmesan cheese over all the asparagus.
Place the baking dish or pan in the preheated oven and roast for 15-20 minutes. The exact time will depend on the thickness of the asparagus.
Remove from oven and transfer to a plate. Squeeze fresh lemon all over. Serve and enjoy!
Need a good sauce to serve with your asparagus. Try this lemon garlic aioli.
Balsamic Vinegar - Instead of lemon juice consider drizzling with some balsamic vinegar at the end.
Coconut Oil - Melted coconut oil can also be used in place of olive oil.
Dairy-free: Skip the parmesan cheese to make this dairy-free. It will still turn out great without the cheese.
Rimmed baking sheets - This is the best way, but a glass pan will work as well.
Colander - This is the easiest way to wash asparagus. It fits over my sink and the asparagus can lay nice and flat inside.
Asparagus is really best eaten right away. If there is some leftover, cooked asparagus is best saved wrapped up in aluminum foil and stored in the refrigerator for 2-3 days. Any longer than that and they will start to dry out.
Did you make it? Would love to hear how it turned out and what you served with it. Send me a message or leave a comment below!
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Oven Roasted Asparagus with Parmesan
- 1 pound Fresh Asparagus Washed and ends trimmed. See Instructions
- 1 tablespoon Olive Oil
- 1 teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- ½ Cup Parmesan Cheese Freshly grated or in flakes.
- 1 Lemon
- Preheat the oven to 350 degrees.
- Line a rimmed baking sheet with aluminum foil. Set aside.
- Prepare the asparagus by rinsing under water and laying it out on paper towels to completely dry.
- Break off the woody stems by holding the asparagus stalks by the bottom with one hand and a few inches away with the other. Apply pressure and break the asparagus apart. It should naturally breakaway at the location that needs to be cut off.
- Place asparagus in a single layer on the baking sheet.
- Drizzle about 1 tablespoon of olive oil all over the asparagus.
- Srinkle salt and black pepper all over.
- Toss to evenly coat the asparagus.
- Spread parmesan cheese over all the asparagus.
- Place the baking dish or pan in the preheated oven and roast for 15-20 minutes. Asparagus is done when it can be pierce with a fork.
- Remove from oven, transfer to a plate, squeeze fresh lemon juice all over and enjoy.