Garlic Parmesan Roasted Asparagus Recipe
This Garlic Parmesan Roasted Asparagus recipe is made with just a few simple ingredients and is the perfect side dish for any meal. Crisp, yet tender asparagus is seasoned with salt and pepper, then coated with olive oil, garlic, and parmesan cheese before roasting in the oven. This is the BEST way to cook asparagus!
For more fresh Vegetable Side Dish Recipes, be sure to check out my Instant Pot Carrots, Air Fryer Zucchini, and Italian Green Beans.
Asparagus is one of my favorite vegetables. It’s the perfect side dish for pretty much any meal, and makes a regular (almost weekly) appearance at our dinner table. This easy asparagus recipe is the way I’ve been making it for years, and it has gotten rave reviews since I first posted it over eight years ago!
There are many different ways that you can prepare asparagus; you can steam it, grill it, sauté it, etc. The easiest way though, and my personal favorite, is to roast asparagus in the oven.
There is just something magical that happens when you pop crisp-tender asparagus in the oven and roast it to perfection. Roasting really brings out the natural sweetness in this asparagus recipe, and it cuts out the bitterness, too.
It’s such a simple method, yet it elevates the nutty, rich flavors and adds a crispy texture that is so delicious.
Garlic and parmesan are two of my favorite ingredients to add to just about any kind of savory recipe, so tossing them in with this baked asparagus recipe was a no-brainer. Sprinkle on some salt and pepper, then spritz with olive oil and you are ready to bake!
I love to serve Mississippi Chicken or Easy London Broil with my roasted asparagus, but it’s so versatile it pairs well with just about anything!
Ingredients for Roasted Asparagus
- Fresh asparagus – choose asparagus that is bright in color and has tightly closed tips with a green or purple tinge. I have more tips for choosing the perfect bunch of asparagus below!
- Salt + black pepper – use freshly cracked pepper and as much salt as you prefer. I season mine pretty generously.
- Fresh Garlic – you will need 3-4 cloves of freshly minced garlic.
- Cheese – I recommend using freshly grated parmesan cheese. It complements the nutty flavor of the asparagus so well.
- Olive oil spray – this helps to bind everything to the asparuagus. You can also use a drizzle of olive oil instead of the spray.
A full list of ingredients, measurements, and instructions are located in the recipe card below.
How to Cook Asparagus in the Oven
Step 1: Spread out rinsed and trimmed asparagus (remove any woody ends) on a foil or parchment-lined baking sheet.
Step 2: Spray asparagus with olive oil spray, then sprinkle with the salt, pepper, garlic, and parmesan cheese. Use your hands to mix the asparagus with all of the other ingredients.
Step 3: Lay the asparagus out in a single layer again. Spray once more with olive oil spray.
Step 4: Bake in a 350 degree F oven for 8-9 minutes, then serve.
Tips and Notes
- I prepare my roasted asparagus on the same cookie sheet that it bakes on. I can’t stand extra dishes to wash, so if a recipe allows a short-cut, I go for it! Just make sure to use a rimmed baking sheet and line it with foil or parchment paper. It will make cleanup easier, too.
- The best way to store asparagus is upright in a bowl or wide glass of cold water in the fridge. If you don’t have the space for this method, you can also wrap the bottom of your asparagus in a damp paper towel before storing in the fridge. This will help your asparagus to stay nice and crisp.
- To give some brightness to your asparagus, add a squeeze of lemon juice before roasting.
- Don’t overcook it! I like to cook my asparagus for just about 8-9 minutes. If you go any longer than that, the asparagus gets too soft for my liking. I like it to be a little bit crisp and not mushy.
- Store leftovers in an airtight container in the fridge for up to three days.
Thick Asparagus vs. Thin Asparagus
Which is better? It really comes down to personal preference, so one isn’t necessarily better than the other. Thicker asparagus sometimes gets a reputation for having a more woody, tough texture, but this isn’t always the case. In reality, asparagus’ thickness actually comes down to age. Thinner asparagus is younger, while thicker asparagus is older and has had more time to grow.
How to Choose the Best Asparagus
When you are looking for asparagus at the grocery store or farmers market, there are a few things to keep in mind:
- Look for asparagus spears that are tightly closed and have bright green or purple tips. If the tips are yellow, they are past their prime.
- Check the thick ends for freshness. Look for asparagus that has nice juicy ends. If the ends are dried out, keep looking.
- Asparagus is in season during the spring months. February to June is typically the ideal time to purchase asparagus for the best flavor and freshness.
FAQs
Keep your asparagus at its peak freshness by storing it upright in a bowl of cold water. You can also wrap the bottom of your asparagus in a damp towel.
Asparagus is at its height of freshness during the spring months from February into June. While you can find asparagus at the store year round, its flavor (and cost!) are significantly better in the spring.
More Easy Side Dishes You Should Try!
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
Recipe: Garlic Parmesan Roasted Asparagus
Ingredients
- 1/2 pound fresh asparagus
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 cloves minced garlic
- 2-3 Tablespoons parmesan cheese
- olive oil spray
Instructions
- Preheat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil and set aside.
- Rinse the asparagus and trim off woody end pieces. Spread out in a thin layer on top of the prepared cookie sheet.
- Spray the asparagus lightly with a coat of olive oil spray. Sprinkle with salt, pepper, garlic, and parmesan cheese. Use your hands to mix the asparagus with all of the ingredients, then lay out into an even layer again. Spray with one more light coat of olive oil.
- Bake in the preheated oven for 8-9 minutes. Remove from oven and serve immediately. Enjoy!
Notes
- I prepare my roasted asparagus on the same cookie sheet that it bakes on. I can’t stand extra dishes to wash, so if a recipe allows a short-cut, I go for it! Just make sure to use a rimmed baking sheet and line it with foil or parchment paper. It will make cleanup easier, too.
- The best way to store asparagus is upright in a bowl or wide glass of cold water in the fridge. If you don’t have the space for this method, you can also wrap the bottom of your asparagus in a damp paper towel before storing in the fridge. This will help your asparagus to stay nice and crisp.
- To give some brightness to your asparagus, add a squeeze of lemon juice before roasting.
- Don’t overcook it! I like to cook my asparagus for just about 8-9 minutes. If you go any longer than that, the asparagus gets too soft for my liking. I like it to be a little bit crisp and not mushy.
- Store leftovers in an airtight container in the fridge for up to three days.
i am from Nigeria and we dont know what asparagus is or the local name in one of Nigerian major languages.please kindly do this favor .thank you
Hi there, I googled it and this is what I found!
“The plant is widely distributed in tropical Africa. In Nigeria, the plants are known as “Shekan bera” in Hausa and “aluki” in Yoruba “
They also coukd have googled! Hate when people do that!
Or just looked at the picture… Duh
I was looking for a roasted asparagus recipe and this looks like the perfect one. Except my asparagus was the thicker kind. The prep would be the same but how would you adjust the baking temp/time?
I’m trying 375° for a longer time?
How did it turn out??
Hi Gloria! Sorry for the late reply! My baby was born a couple weeks ago so I’m getting caught up now! I would probably add a few more minutes if the asparagus is thicker, but I would keep an eye on it so it doesn’t get too limp!
Made this and it was awesome. Everyone loved this
So glad y’all enjoyed it, Scott!
do you use the grated parmesan in the green can or fresh shredded or either?
I use freshly shredded, but you can use whatever you prefer!
Can you use canola oil spray instead. Thank you for your recipe look forward to making this.
Hi Cindy! Yes you can definitely use canola oil instead. Hope you enjoy it!
This reciepe was so good I had to make it again the next day my family really enjoyed this and I have a househole of boy’s
Glad to hear you and your boys are enjoying this, Karen!
This is sooooo good!!! I used garlic powder instead of minced and cooked it a little lower and longer but it was delcious! Asparagus is my favorite vegetable and this is my new favorite way to eat it. I even ate it cold leftover the next day for a snack. Good!
So glad you enjoyed it, Joy! I would totally eat this cold, too!
This looks amazing! Can you use parchment paper instead of aluminum?
Hi Abbie! Yes, you can definitely use parchment paper!
This looks so tasty! Can’t wait to try it with every meal! YUM!!
I can’t wait for asparagus to be in season around us, just so I can make this roasted asparagus! Love the garlic/parm combo!
I’m totally a roasted veggie addict too! Good thing they’re healthy. I have the same oil mister and love it!
I am with you on the roasted veggies- it is the best way to cook them! So much flavor. And I love that you added some garlic & Parmesan cheese to the asparagus. 🙂 Looks like the perfect side for Easter dinner to me.
I’m going to try this. It sounds wonderful. I’ve had a huge Garden the last couple of years and I’ll be planting asparagus this year. Unfortunately it takes a couple of years to get a crop going so I’ve been forced to buy it in the store which isn’t cheap! But worth it. I would think that the same recipe would work great on roasted beets too. I’ve been parboiling my asparagus in a frying pan prior to roasting. I’ve been using olive oil and a teaspoon of rice vinegar and roasting it in the frying pan. Sounds like the garlic and Parmesan will be my new favorite.
I love asparagus recipes! This is one I am going to have to try out for sure!
I LOVE asparagus and this looked like perfection!
I love roasted asparagus! Always with garlic!
I so desperately wish I loved veggies like you! Or at least liked them a little. 😉 It’s not asparagus season for another month or so here but when that time comes, I’ll have to try these! Cheese makes everything better. 🙂