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This Parmesan Baked Asparagus is one of the easiest side dishes you can make! Fresh asparagus is tossed with olive oil, garlic, and a few simple seasonings, then baked in the oven and topped with Parmesan cheese until golden. It takes just 25 minutes to make and pairs well with almost any dinner.
My kids aren’t usually big fans of asparagus, but they actually enjoy it when I make it this way! I think the Parmesan cheese makes all the difference. I also love that I can have it ready in under 30 minutes, especially on busy weeknights when I need a quick vegetable side.
It’s perfect for holiday dinners or easy weeknight meals, and it comes together in about 30 minutes from start to finish.
Recipe Overview
Ingredients you will need
Below is a list of ingredients you will need to make this recipe. Full measurements are listed further down below in the recipe card.
- Asparagus: Look for fresh, bright green asparagus with firm stalks and tightly closed tips.
- Olive oil: Helps the asparagus roast nicely in the oven. Avocado oil works too.
- Garlic: I like using fresh minced garlic for the best flavor, but garlic powder works if that’s what you have.
- Parmesan cheese: Freshly grated Parmesan is my favorite for this recipe.
- Lemon and thyme: I use these to garnish the asparagus before serving.
- Salt and pepper: Just enough to bring out all the flavors.
How To Make Parmesan Baked Asparagus
Preheat oven: First, preheat your oven to 400F and get a nonstick sheet pan or a low-rimmed baking dish.
Prepare the asparagus: Then, add in the asparagus and drizzle with olive oil. Sprinkle with salt, and pepper and add the minced garlic. Use your clean hands to toss the asparagus and get it evenly coated with the seasonings.
Bake: Next, bake for 10 minutes, then remove from the oven.
Add the cheese: Immediately sprinkle with parmesan cheese and broil until cheese is golden and starts to crisp up about 2-3 min.
Serve: Finally, garnish with lemon sliced and fresh thyme leaves.
My tips for the best baked asparagus
- Choose fresh asparagus: look for firm stalks with tightly closed tips. Avoid asparagus that looks wilted or has soft ends.
- Trim the woody ends: The bottom of asparagus can be tough, so remove it before cooking.
- Dry the asparagus: After washing, pat it dry so it roasts instead of steaming.
- Don’t overcrowd the pan: Spread the asparagus out in a single layer so it cooks evenly.
- Watch the cooking time: Thin asparagus cooks faster than thick asparagus, so check it a little earlier if your spears are small.
- Add the Parmesan toward the end: This helps the cheese turn golden without burning while the asparagus cooks.
- Keep an eye on the broiler: The cheese can brown quickly, so don’t walk away during the last few minutes.
Common Questions
Treat asparagus as you would flowers. Trim the edges and place them in a cup filled with about an inch of water. Cover the cup with a plastic bag or Ziploc bag and store it in the fridge.
Properly store leftover asparagus in a tightly sealed container and store in the fridge for 3-5 days.
Two ways to prevent asparagus from overcooking. If the asparagus is seasoned, it is best to remove them from heat 1-2 minutes before you think they are done. The asparagus will continue to cook slightly. If you are only steaming the asparagus, you can blanch them in an ice bath to prevent them from over cooking.
Yes. You can trim and season the asparagus a few hours ahead and keep it covered in the fridge until ready to bake. For best results, bake it fresh. Reheated asparagus can go limp. If you do have leftovers, reheat in the oven or air fryer at 375°F for a few minutes rather than the microwave.
Bake asparagus at 400°F. This temperature is hot enough to roast the spears quickly without making them soggy. For a golden, crispy parmesan crust, finish under the broiler for 2 to 3 minutes after baking.
This can happen if the asparagus is too wet before baking, the pan is overcrowded, or it’s cooked for too long. Make sure to dry the asparagus well and spread it out in a single layer.
I recommend fresh asparagus for this recipe. Frozen asparagus releases more moisture as it cooks and won’t have quite the same texture.
The asparagus should be tender when you pierce it with a fork but still have a little bite. You don’t want it to be too soft or mushy.
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Parmesan Baked Asparagus (Easy Oven Recipe)
Video
Equipment
- baking dish
- Sharp Chef's knife
- cutting board
Ingredients
- 2 bunches asparagus, about 28 spears , woody ends removed
- 2 tablespoons olive oil
- 2-3 garlic cloves, minced
- 3/4 teaspoon Kosher salt, or to taste
- 1/4 teaspoon fresh cracked black pepper, or to taste
- 1 cup Parmesan cheese, shredded
- 1 lemon, sliced to garnish
- 2-3 spears of thyme
Instructions
- Preheat your oven to 400F and get a nonstick sheet pan or a low-rimmed baking dish. Wash and trim the asparagus.
- Add in the 2 bunches asparagus (trimmed) and drizzle with 2 tablespoons olive oil. Sprinkle with salt, pepper and add the minced 2-3 garlic cloves.
- Use your clean hands to toss the asparagus and get it evenly coated with the seasonings. (3/4 teaspoon Kosher salt and 1/4 teaspoon fresh cracked black pepper)
- Bake for 10 minutes, then remove from the oven.
- Immediately sprinkle with 1 cup Parmesan cheese and broil until cheese is golden and starts to crisp up about 2-3 min.
- Garnish with 1 lemon sliced and fresh thyme leaves from 2-3 spears of thyme.
Notes
- Trim the woody ends of the asparagus before cooking.
- Pat the asparagus dry after washing to prevent excess moisture.
- Arrange the asparagus in a single layer so it cooks evenly.
- Thin asparagus may cook faster, while thicker spears may need a few extra minutes.
- Add the Parmesan cheese after the initial baking time so it doesn’t burn.
- Watch closely when broiling because the cheese can brown quickly.
- Freshly grated Parmesan works best.
- Store leftovers in the refrigerator for up to 3 to 4 days.
- Reheat in the oven or air fryer at 375°F until warmed through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just used this recipe for the first time. Absolutely delicious! The only thing I might try next time is squeezing some lemon juice on before putting it into the oven (or at least at a later stage). Many thanks for this!
Perfect! Glad you loved it.
I noticed this and many other recipes state the nutrition info but not the serving size. What is 1 serving?