Roasted asparagus is easy to make and comes out wonderfully tender-crisp. I bake it in a 400°F oven for just 15 minutes. Overcooking will make it stringy.
Asparagus is one of my favorite vegetables, especially when in season. I enjoy steamed asparagus and microwave asparagus, but oven-baking is the best. Roasting vegetables enhances their flavor and texture, and asparagus is a good example. When done right, roasted asparagus is tender-crisp and flavorful. As for the leftovers, try them cold, antipasti-style! They are delicious.
Ingredients and Variations
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Fresh asparagus: Try to find medium-thick stalks. Not ultra-thin and not super-thick.
- Olive oil: I use extra-virgin olive oil. Melted butter is another delicious option.
- To season: Kosher salt, black pepper, and garlic powder. I use garlic powder because the fine granules coat the spears uniformly. If you prefer fresh minced garlic, that's fine. Sometimes, I sprinkle the finished dish with red pepper flakes for color and subtle heat.
- Parmesan: Finely grated parmesan works best. Grated Pecorino Romano is a good substitute.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Arrange the asparagus spears on a parchment-lined baking sheet. The parchment is used to prevent sticking and for easy cleanup. After trimming the asparagus ends, you should be able to fit two rows of them on the baking sheet, like this:
Drizzle the asparagus spears with olive oil and sprinkle them with salt, pepper, garlic powder, and grated Parmesan cheese. Bake the asparagus in a 400°F oven for about 15 minutes until it's tender-crisp. Sprinkle it with more Parmesan and serve.
This is a good recipe. I don't usually eat asparagus, but bought some today at the store, as they were out of fresh green beans. The parmesan cheese and black pepper did a nice job of flavoring the asparagus. As I am on a low-sodium diet, I omitted the salt, and honestly, with the sodium content of the parmesan cheese, it did not need any additional salt.
Suzanne
Read more comments
This is a good recipe. I don't usually eat asparagus, but bought some today at the store, as they were out of fresh green beans. The parmesan cheese and black pepper did a nice job of flavoring the asparagus. As I am on a low-sodium diet, I omitted the salt, and honestly, with the sodium content of the parmesan cheese, it did not need any additional salt. Recipe Tip: Use Medium Asparagus
Medium-sized asparagus spears are best. If all you can get are thin or thick spears, like the ones in the image below, adjust the roasting time.
Very thin spears will need no more than 10 minutes in the oven. If using thick ones, check them after 15 minutes and see if their thickest parts are fork-tender. If not, keep roasting them for 2-3 more minutes.
Whatever their size, avoid overcooking. When overcooked, asparagus becomes mushy and stringy.
Recipe FAQs
Yes. You should always trim asparagus ends, as shown in the image below, but if using thick spears, it's especially important to trim them, as they tend to be woody and fibrous.
Wet asparagus spears will steam instead of roasting. After rinsing, place them on paper towels and dry them thoroughly, as shown in the photo below.
Yes, but it adds great flavor, so if you can handle cheese, it's highly recommended.
You can keep the leftovers in an airtight container in the fridge for up to four days. I enjoy them cold, antipasti-style. I often have them for lunch with poached eggs or use them in this asparagus salad. Sometimes, I wrap the leftover asparagus in prosciutto slices for an improvised version of prosciutto-wrapped asparagus. If you'd like to reheat the leftovers, do so in the microwave at 50% power.
Serving Suggestions
Since I bake the asparagus in a 400°F oven, I like to serve it with a main dish I can cook in the same oven, such as:
- Baked boneless chicken thighs
- Baked shrimp
- Keto meatballs
- Garlic parmesan wings
- Baked chicken drumsticks
- Baked turkey wings
In the photo below, you can see that I'm baking the asparagus and chicken drumsticks together. The drumsticks need 40 minutes in the oven, and the asparagus 15, so I bake the chicken for 25 minutes and then place the asparagus in the oven.
And here they are served together with some kimchi:
Recipe Card
Roasted Asparagus with Parmesan
Video
Ingredients
- 1 pound fresh asparagus - tough ends trimmed
- 1 tablespoon olive oil
- ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper - freshly ground
- ¼ teaspoon garlic powder
- 2 tablespoons parmesan cheese - grated, divided
Instructions
- Preheat the oven to 400°F. Line a large, rimmed baking sheet with high-heat-resistant parchment paper.
- Place the asparagus on the baking sheet in a single layer. After it's trimmed, you should be able to fit two rows of it into the pan.
- Drizzle the asparagus with the olive oil, then toss with your hands to coat. Sprinkle with kosher salt, black pepper, garlic powder, and half the parmesan.
- Bake until the asparagus is tender-crisp, for about 15 minutes.
- Sprinkle the asparagus with the remaining parmesan and serve.
Notes
- I use garlic powder because its fine granules coat the spears uniformly. If you prefer fresh minced garlic, that works too.
- Medium-sized asparagus spears are best. If all you can get are thin or thick spears, adjust the roasting time. Very thin spears will need no more than 10 minutes in the oven. If using thick ones, check them after 15 minutes and see if their thickest parts are fork-tender. If not, keep roasting them for 2-3 more minutes.
- You should always trim asparagus ends, but if using thick spears, it's especially important to trim them, as they tend to be woody and fibrous.
- Dry the asparagus well with a clean kitchen towel or paper towel after washing, so it bakes rather than steams in the oven.
- Keep the leftovers in an airtight container in the fridge for up to four days. I enjoy them cold, antipasti-style, or chop them and add them to a salad. If you'd like to reheat the leftovers, do so in the microwave at 50% power.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Nona Aguilar says
Your recipes never disappoint, Ms. DeLeeuv. Never.
I came home with (organic) asparagus last night. I'm not a great cook; all I could think of doing was steaming it. Booooring.
So I pulled up your website and typed "Asparagus" into the search bar. Bingo!
With the exception of parmesan cheese, I had all the ingredients. I went to work. It was wonderful.
Tonight I'm cooking up the rest of the asparagus with the cheese included. I can't wait.
I'm preparing (as the meat course) veal heart prepared according to one of your recipes. Again, a winner; I've made it before so I can speak authoritatively ;-).
THANK YOU.
Vered DeLeeuw says
Thank you so much for your kind words, Nona! Reading this made my day. I love hearing that my recipes help turn a boring vegetable into something exciting. Parmesan takes asparagus to the next level, so I’m glad you’re adding it tonight - you’re in for a treat! And I’m thrilled to hear your veal heart is a repeat winner. It means so much that you trust my recipes in your kitchen. Happy cooking, and thank you for sharing your experience!
Ione E Godsey says
Easy to make, absolutely delicious.
Vered DeLeeuw says
I'm so glad you enjoyed it, Ione! Thank you very much for the review.
CA says
I tried the chicken drumsticks and asparagus recipe. These are awesome
Vered DeLeeuw says
Wonderful! I'm so glad you enjoyed these recipes.
Mike C says
Both recipes were a hit in my home. I did this as a suprise dinner and everyone is asking if I can cook this again! We normally have leftovers, but not this time! Just WOW!
Vered DeLeeuw says
Yay! I'm so glad to hear. Thank you for letting me know, Mike.
Suzanne says
This is a good recipe. I don't usually eat asparagus, but bought some today at the store, as they were out of fresh green beans. The parmesan cheese and black pepper did a nice job of flavoring the asparagus. As I am on a low-sodium diet, I omitted the salt, and honestly, with the sodium content of the parmesan cheese, it did not need any additional salt. (Oh, and I used PAM spray instead of olive oil.) I did slightly overcook it, but it still tasted good. While I probably won't eat asparagus very often, when I do, I will surely use this recipe. Thanks!
Vered DeLeeuw says
You're very welcome, Suzanne! Thank you for the detailed review.