Ready in just 20 minutes, this recipe for Roasted Asparagus with parmesan and garlic is a quick and easy side dish perfect for any night of the week.
If you are looking for an ultra-easy, ultra-impressive asparagus recipe, you can stop looking!
This recipe for Roasted Asparagus is the ultimate knock-it-out-of-the-park side dish.
By roasting asparagus in the oven, the natural sugars are developed inside the vegetable, mellowing out the slightly bitter flavor asparagus can have. The asparagus becomes tender as it bakes, with slightly crispy tips. And those crispy edges equal irresistible flavor.
Throw in garlic, parmesan, and lemon, and your caramelized, nutty baked asparagus turns into a flavorful masterpiece. And it only takes minutes to make!
Notes on Ingredients
When roasting asparagus, you need nothing more than a bit of oil and salt. However, when garlic, parmesan, and fresh lemon are added to the mix, this vegetable becomes worthy of a restaurant menu.
- Asparagus: You can purchase asparagus in all diameters, but thin is best, as it cooks up a lot faster and is much less bitter than thicker asparagus.
- Oil: For the best flavor, I highly recommend using extra-virgin olive oil.
- Lemon: A bit of fresh lemon zest and lemon juice add a nice bright finish and pair well with the natural flavor of the asparagus.
- Garlic: Use minced garlic or garlic powder.
- Parmesan: If finishing the roasted Asparagus with Parmesan cheese, it is best to use freshly grated Parmesan for a superior taste. Of course, omit the Parmesan for a dairy-free option.
How to Trim Asparagus
Before baking asparagus, you need to trim off the bottoms, as this part is woody and tough and not at all pleasant to eat.
The best way to trim asparagus is to hold one piece from both ends and gently bend the stalk. It will snap right at the portion of the stalk that needs removal. You can do this for each and every stalk, but that is not necessary. Use the one stalk as a guide as to where to cut the remaining bunch.
How to Roast Asparagus
- Prepare Asparagus: Wash and trim the asparagus, removing the woody ends. Pat the asparagus dry with a clean kitchen towel or paper towel. This will help the seasonings adhere to the asparagus and allow it to caramelize when baked.
- Season: Place the trimmed asparagus onto a rimmed sheet pan and drizzle with olive oil, garlic, and salt. I prefer tossing the ingredients together right on the baking sheet to minimize dishes to clean up. Using your hands or spatula, toss the asparagus with the oil, garlic, and salt to coat.
- Spread in an even layer: Spread the seasoned asparagus out evenly, in a single layer on your baking pan. If you overcrowd the pan, the asparagus it will steam and not roast.
- Bake: Bake the asparagus until it is fork-tender and the tips are beginning to caramelize. The length of cook time will vary based on the thickness of the asparagus.
- Add flavor. Remove the asparagus from the oven and grate fresh parmesan cheese and lemon zest over the roasted asparagus. Then drizzle with fresh lemon juice. Toss to combine.
- Serve immediately. Roasted asparagus is best served when it is hot and crispy right out of the oven.
As I stated earlier, roasted asparagus is best served immediately. However, that does not mean you can't enjoy leftover asparagus!
Store leftover baked asparagus in an airtight container in the refrigerator for up to 3 days. To reheat it, it is best to heat it in a 400-degree F oven for 5-7 minutes. This will prevent the asparagus from being soggy if heated in the microwave.
How to Serve Roasted Asparagus
Truly this simple side dish is so easy, so delicious, and so nutritious, you can and SHOULD enjoy it regularly.
FAQs on Roasting Asparagus
I prefer roasting asparagus at 425 degrees Fahrenheit. The high heat crisps up the tips of the asparagus in the time it takes for the vegetable to get tender. If you prefer your asparagus less crispy, roast at 400 degrees Fahrenheit until the asparagus is tender.
This will depend on the thickness of your asparagus and the temperature of your oven. Begin checking after baking for 7 minutes, so you don't overcook your asparagus. Perfectly baked asparagus should be a bit crispy on the edges and just crisp-tender.
Either works for this recipe for roasted asparagus. I prefer thinner stalks of asparagus, as it cooks faster and is naturally less bitter. Thicker asparagus will need to be baked longer, but will still be delicious.
More Roasted Vegetable Recipes
- Roasted Butternut Squash Salad
- Roasted Red Potatoes
- Roasted Broccoli
- Roasted Brussels Sprouts
- Roasted Carrots
And let me know in the comments how much you enjoyed it!
- 1 pound asparagus spears
- 2 tablespoons extra-virgin olive oil
- 2 teasoons minced garlic or 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- ½ teaspoon lemon zest
- 1 tablespoon lemon juice
- 2 tablespoons Parmesan cheese freshly grated
- Preheat the oven to 425 degrees F.
- Wash and pat dry the asparagus. Trim the asparagus, by grabbing one stalk of asparagus with both hands. Bend it gently until it snaps. It will naturally snap where it starts to get tough. Use that as a guide to trim the remaining bunch of asparagus.
- Place the asparagus on a large rimmed baking sheet. Add the olive oil, salt, pepper, and garlic and toss to coat the asparagus. Spread out evenly on the baking sheet in a single layer.
- Bake for 7 to 18 minutes, or until just the base of the asparagus is fork-tender. This will take on average between 10 to 12 minutes for thin asparagus and 16 to 18 minutes for thick-stemmed asparagus. I always recommend checking after 7 minutes to ensure your asparagus doesn't overbake.
- Remove the crisp-tender baked asparagus from the oven. Using a Microplane, grate the Parmesan cheese and lemon zest over roasted asparagus. Then drizzle with the fresh lemon juice. Toss to combine.
- Serve immediately for best results.