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Home > Gluten Free > Garlic Parmesan Roasted Asparagus

Garlic Parmesan Roasted Asparagus

By Ashlyn Edwards — March 16, 2016, Updated March 2, 2020 71 Comments

Gluten FreeSide DishesSpring Time RecipesVeggies

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This is my favorite way to eat asparagus! Roasted with garlic and topped with parmesan cheese!

This Garlic Parmesan Roasted Asparagus is made with just a few simple ingredients and makes a perfectly delicious side dish for any meal!

A close up of a plate of food with asparagus and garlic

I love vegetables. I could eat them all day and with every meal if I had the time to prepare them.

Yes, I know that sounds like the craziest statement ever. I mean, who goes around declaring their love for vegetables as if it’s the same as iced coffee, pizza,  or chocolate cake?! Well, maybe I should be a little more specific. I love roasted vegetables.

asparagus laid out on a sheet pan with garlic

There is just something magical that happens to vegetables when you pop them in the oven and roast them. Roasting brings out the natural sweetness in veggies, cuts out the bitterness, and automatically makes them 100 times more delicious.

pepper, salt, head of garlic, bowl of parmesan cheese, asparagus and a misto on a wooden cutting board

Garlic and parmesan are two of my favorite ingredients to add to just about any kind of savory recipe, so tossing them in with my asparagus was a no-brainer. Sprinkle on some salt and pepper, then spritz with some olive oil and you are good to go.

A close up of asparagus and garlic

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 mix everything together on top of the aluminum foil lined pan then spread it out and bake for about 8 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.

A close up of asparagus and garlic

I originally shared this Garlic Parmesan Roasted Asparagus over at Kenarry: Ideas for the Home. While I was there, Carrie was visiting here and sharing her recipe for Roasted Brussels Sprouts. Go check it out if you haven’t had a chance to yet!

A close up of a plate of food with asparagus and garlic

Garlic Parmesan Roasted Asparagus

This Garlic Parmesan Roasted Asparagus is made with just a few simple ingredients and makes a perfectly delicious side dish for any meal!
5 from 36 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Servings: 4 servings
Calories: 24kcal
Author: Ashlyn Edwards | Belle of the Kitchen

Ingredients

  • 1/2 pound fresh asparagus
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh 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 minutes. Remove from oven and serve immediately. Enjoy!

Video

Nutrition

Calories: 24kcal | Carbohydrates: 3g | Protein: 2g | Cholesterol: 1mg | Sodium: 332mg | Potassium: 123mg | Fiber: 1g | Sugar: 1g | Vitamin A: 450IU | Vitamin C: 3.9mg | Calcium: 47mg | Iron: 1.2mg
Did you make this recipe? Let me know!Mention @TheBelleoftheKitchen or tag #BelleoftheKitchen

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Comments

  1. Anna says

    June 8, 2018 at 1:04 pm

    5 stars
    Wanted to pop in and let you know I have featured your recipe on my latest blog post on how to blanch asparagus! ???? Please feel free to read and share! Thanks for your delicious recipe!
    https://alittlebitofannaslife.wordpress.com/2018/06/08/how-to-blanch-asparagus/

    Reply
  2. Mandi says

    April 3, 2018 at 8:17 pm

    5 stars
    This also will be the second time I’ve made this. Very flavorful, and definitely a hit.
    Going to take it to a pot luck lunch we have at work every Wednesday. Last time I prepped the asparagus & marinated it in a gallon size bag, for and an hour or so, then I baked it.

    Do you think if I prepped this at night, same way, but left it in the bag overnight and made it tomorrow in our toaster oven it would turn out? Not sure if marinating over night may be too long? Appreciate your thoughts. Thank you!

    Reply
    • Ashlyn says

      April 4, 2018 at 11:46 am

      Hi Mandi! I can’t say for sure since I haven’t tried it like that. I also haven’t cooked it in a toaster oven before. If you give it a shot, please let me know how it turned out for you!

      Reply
  3. marjiscott says

    April 3, 2018 at 8:02 pm

    5 stars
    Totally delicious! Tried it tonight and loved it!

    Reply
    • Ashlyn says

      April 4, 2018 at 11:45 am

      So glad to hear it!

      Reply
  4. Heather says

    March 26, 2018 at 1:01 pm

    5 stars
    This came out soooo yummy!

    Reply
    • Ashlyn says

      March 30, 2018 at 9:23 am

      So glad you enjoyed it, Heather!

      Reply
  5. Brittany G says

    March 25, 2018 at 8:21 pm

    5 stars
    Tonight is the second time I’m making this asparagus because it was SOOOO good the first time! I love how easy it is to make and takes almost no cleanup uptime.

    Reply
    • Ashlyn says

      March 26, 2018 at 10:27 am

      So glad to hear it, Brittany!

      Reply
  6. Brent says

    March 19, 2018 at 7:02 pm

    5 stars
    Thank you. I screw this up all the time. Your variables are perfect: 450 degrees @ 8 min. (I went 9).
    I’ve tried this 375/400/425/475/etc with different times but always overdone or underdone.

    PS–used Cojita cheese which is Mexico’s version of Parmesan. Tastes/looks identical and much cheaper.
    Again, thanks.

    Reply
    • Ashlyn says

      March 22, 2018 at 5:51 pm

      So glad to help, Brent! Glad you’re enjoying it.

      Reply
  7. Aubrey says

    March 16, 2018 at 6:37 pm

    5 stars
    Excellent! My husband loves it and he hates vegetables. Thank you!

    Reply
    • Ashlyn says

      March 22, 2018 at 5:52 pm

      Glad he’s got a veggie to enjoy now!

      Reply
  8. Brianna says

    March 5, 2018 at 4:09 pm

    5 stars
    This is delicious, roasting veggies are always the best, appreciate you sharing the recipe with everyone. ????

    Reply
  9. Nixie says

    December 10, 2017 at 2:24 am

    5 stars
    Yum! Thanks for the lovely recipe. Easy and delicious way to prepare asparagus.

    Reply
    • Ashlyn says

      December 10, 2017 at 3:30 pm

      Glad you’re enjoying it!!

      Reply
  10. Nwachukwu allwell says

    May 30, 2017 at 8:14 am

    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

    Reply
    • Ashlyn says

      June 1, 2017 at 10:19 am

      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 “

      Reply
      • Mike says

        April 1, 2018 at 10:50 am

        5 stars
        They also coukd have googled! Hate when people do that!

        Reply
        • Joanne Timmons says

          November 2, 2018 at 4:45 pm

          5 stars
          Or just looked at the picture… Duh

          Reply
  11. Gloria Dellaria says

    April 27, 2017 at 9:07 pm

    5 stars
    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?

    Reply
    • Gloria Dellaria says

      April 27, 2017 at 9:19 pm

      I’m trying 375° for a longer time?

      Reply
      • Ashlyn says

        May 12, 2017 at 3:21 pm

        How did it turn out??

        Reply
    • Ashlyn says

      May 12, 2017 at 3:20 pm

      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!

      Reply
  12. Scott says

    April 15, 2017 at 9:01 pm

    5 stars
    Made this and it was awesome. Everyone loved this

    Reply
    • Ashlyn says

      April 18, 2017 at 8:45 pm

      So glad y’all enjoyed it, Scott!

      Reply
  13. Nita says

    April 10, 2017 at 5:24 pm

    do you use the grated parmesan in the green can or fresh shredded or either?

    Reply
    • Ashlyn says

      April 11, 2017 at 1:49 pm

      I use freshly shredded, but you can use whatever you prefer!

      Reply
  14. Cindy says

    April 5, 2017 at 2:58 pm

    5 stars
    Can you use canola oil spray instead. Thank you for your recipe look forward to making this.

    Reply
    • Ashlyn says

      April 5, 2017 at 3:53 pm

      Hi Cindy! Yes you can definitely use canola oil instead. Hope you enjoy it!

      Reply
  15. Karen says

    March 3, 2017 at 4:57 pm

    5 stars
    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

    Reply
    • Ashlyn says

      March 6, 2017 at 3:15 pm

      Glad to hear you and your boys are enjoying this, Karen!

      Reply
  16. Joy says

    February 16, 2017 at 2:57 pm

    5 stars
    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!

    Reply
    • Ashlyn says

      March 6, 2017 at 3:25 pm

      So glad you enjoyed it, Joy! I would totally eat this cold, too!

      Reply
  17. Abbie says

    February 12, 2017 at 3:46 pm

    This looks amazing! Can you use parchment paper instead of aluminum?

    Reply
    • Ashlyn says

      March 8, 2017 at 10:41 am

      Hi Abbie! Yes, you can definitely use parchment paper!

      Reply
  18. Andi @ The Weary Chef says

    March 17, 2016 at 10:16 am

    This looks so tasty! Can’t wait to try it with every meal! YUM!!

    Reply
  19. Justine | Cooking and Beer says

    March 17, 2016 at 5:10 am

    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!

    Reply
  20. Laura O |Petite Allergy Treats says

    March 17, 2016 at 4:07 am

    I’m totally a roasted veggie addict too! Good thing they’re healthy. I have the same oil mister and love it!

    Reply
  21. Carrie @Frugal Foodie Mama says

    March 17, 2016 at 3:09 am

    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.

    Reply
    • Thomas wood says

      March 11, 2019 at 7:12 am

      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.

      Reply
  22. Meg @ With Salt and Wit says

    March 16, 2016 at 4:21 pm

    I love asparagus recipes! This is one I am going to have to try out for sure!

    Reply
  23. Crystal says

    March 16, 2016 at 3:30 pm

    I LOVE asparagus and this looked like perfection!

    Reply
  24. Anna @ Crunchy Creamy Sweet says

    March 16, 2016 at 11:54 am

    I love roasted asparagus! Always with garlic!

    Reply
  25. Erin @ Texanerin Baking says

    March 16, 2016 at 10:52 am

    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. 🙂

    Reply
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Ashlyn from Belle of the Kitchen smiling for the cameraWell hello! I'm Ashlyn, and I'm so glad you're here! I hope you're hungry, cause I've got lots of family-friendly eats and treats just waiting for you! I'm a wife, mama, taco lover, and am blessed to be living in the great state of Texas. I love the south, cold brew coffee, Georgia football, cooking, and EATING!

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