Roasted Parmesan Asparagus is one of my favorite side dishes, full of flavor and fast to prepare!
Roasted Parmesan Asparagus
This roasted parmesan asparagus side dish is one of my very favorites, not only for weeknight meals but also for dinner parties. It’s easy to make for a group, smothered in parmesan cheese, and absolutely delicious. Plus, it’s ready in about 15-20 minutes. Perfecto!
I don’t know what it is about asparagus but it’s a vegetable that compliments almost any main dish. We eat it with salmon, steak, chicken, shrimp skewers, and especially these maple chipotle glazed pork chops (drool-worthy) that my brother always makes. This asparagus dish is super simple to make which is likely why we have it on repeat at our house.
I wanted to answer a few common questions about this dish so you’ll be a roasted parmesan asparagus PRO by the end of this post!
How Do You Know if Asparagus is Still Good?
Check the tips of your asparagus. If they’re a very dark green/black color and mushy at all, toss them! One tip my mom taught me was to store asparagus with the ends down in a cup of water in the refrigerator to keep them fresher for longer, usually about 3-4 days.
How Long Do You Bake Asparagus?
This depends on a few factors, most importantly, your oven temperature. I bake my asparagus at 400 degrees for 15-20 minutes. Play around with it a bit until you find your desired doneness. Some people might prefer to bake it longer for a crispier asparagus.
Should I Choose Thick or Thin Asparagus Spears?
This is a personal preference, I love the thin spears. Fun fact, the diameter of an asparagus indicated when it was harvested! The stalks get thinner as the season goes on so thicker spears are the ones harvested at the beginning of the season.
What if Asparagus is too fibrous?
If you find your asparagus spears too fibrous, you can definitely peel them. I don’t find it all that necessary though, so mine usually go straight onto the baking sheet after a rinse!
One other thing you can do to prevent that woody, fibrous texture is to snap your asparagus spears. I take a small handful of asparagus and bend until they snap. Wherever they naturally snap is perfectly fine. I toss the tough ends. You certainly don’t have to snap any off, it’s personal preference. I just like my asparagus a little more tender.
I love to use grated parmesan for this recipe, but I have also made it with shredded and shaved parmesan. All three parmesan options are absolutely delicious. There really isn’t much of a huge difference. I tend to have grated parmesan on hand more often, so that’s what I use.
After I trim the asparagus, I toss them in a bowl with olive oil, salt, pepper, and minced garlic. Make sure they’re coated evenly. Then I spread them out on a baking sheet (use foil lined if you love easy clean-up).
You can roast for about 10 minutes and then add the parmesan – OR – if you prefer your cheese a little more toasted, then add the parmesan right from the start. I like to add mine after 10 minutes. You can’t really go wrong though!
This is one of my favorite ways to prepare asparagus. It’s just SO simple and quick.
Below is the recipe! I hope you enjoy!
Roasted Parmesan Asparagus
Ingredients
- 1 pound asparagus spears
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 clove garlic, minced
- 1/2 cup grated parmesan cheese
Instructions
- Preheat oven to 400 degrees F. Trim asparagus spears. In a mixing bowl, combine olive oil, salt, pepper, and minced garlic. Toss spears until coated. Spread evenly on baking sheet. Roast for 10 minutes. Remove from oven and top with grated parmesan cheese. Return to oven for 5-8 minutes. Remove from oven and serve immediately!
Nutrition
I hope you LOVE this roasted parmesan asparagus as much as we do. If you try it out, let me know in the comments!
If you’re hosting friends or family and need more recipe ideas, check these out:
I love asparagus and this recipe looks lovely!
Thanks, Nicole! :)
Perfect asaragus. Goes along excellent with fish or shrimp dishes, along with the buttered parmesan. Thanks for sharing.