This Garlic Parmesan Roasted Asparagus is made with just a few simple ingredients and makes a perfectly delicious side dish for any meal!
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.
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.
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.
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.
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!
Garlic Parmesan Roasted Asparagus
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!
Anna says
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/
Mandi says
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!
Ashlyn says
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!
marjiscott says
Totally delicious! Tried it tonight and loved it!
Ashlyn says
So glad to hear it!
Heather says
This came out soooo yummy!
Ashlyn says
So glad you enjoyed it, Heather!
Brittany G says
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.
Ashlyn says
So glad to hear it, Brittany!
Brent says
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.
Ashlyn says
So glad to help, Brent! Glad you’re enjoying it.
Aubrey says
Excellent! My husband loves it and he hates vegetables. Thank you!
Ashlyn says
Glad he’s got a veggie to enjoy now!
Brianna says
This is delicious, roasting veggies are always the best, appreciate you sharing the recipe with everyone. ????
Nixie says
Yum! Thanks for the lovely recipe. Easy and delicious way to prepare asparagus.
Ashlyn says
Glad you’re enjoying it!!
Nwachukwu allwell says
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
Ashlyn says
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 “
Mike says
They also coukd have googled! Hate when people do that!
Joanne Timmons says
Or just looked at the picture… Duh
Gloria Dellaria says
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?
Gloria Dellaria says
I’m trying 375° for a longer time?
Ashlyn says
How did it turn out??
Ashlyn says
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!
Scott says
Made this and it was awesome. Everyone loved this
Ashlyn says
So glad y’all enjoyed it, Scott!
Nita says
do you use the grated parmesan in the green can or fresh shredded or either?
Ashlyn says
I use freshly shredded, but you can use whatever you prefer!
Cindy says
Can you use canola oil spray instead. Thank you for your recipe look forward to making this.
Ashlyn says
Hi Cindy! Yes you can definitely use canola oil instead. Hope you enjoy it!
Karen says
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
Ashlyn says
Glad to hear you and your boys are enjoying this, Karen!
Joy says
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!
Ashlyn says
So glad you enjoyed it, Joy! I would totally eat this cold, too!
Abbie says
This looks amazing! Can you use parchment paper instead of aluminum?
Ashlyn says
Hi Abbie! Yes, you can definitely use parchment paper!
Andi @ The Weary Chef says
This looks so tasty! Can’t wait to try it with every meal! YUM!!
Justine | Cooking and Beer says
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!
Laura O |Petite Allergy Treats says
I’m totally a roasted veggie addict too! Good thing they’re healthy. I have the same oil mister and love it!
Carrie @Frugal Foodie Mama says
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.
Thomas wood says
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.
Meg @ With Salt and Wit says
I love asparagus recipes! This is one I am going to have to try out for sure!
Crystal says
I LOVE asparagus and this looked like perfection!
Anna @ Crunchy Creamy Sweet says
I love roasted asparagus! Always with garlic!
Erin @ Texanerin Baking says
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. 🙂