Roasted Asparagus is a quick and tasty way to prepare fresh asparagus. Dressed up with garlic, parmesan cheese, and fresh lemon juice, this recipe for roasted asparagus is downright delicious.
By roasting asparagus, the natural sugars are developed inside the asparagus, mellowing out the slightly bitter flavor asparagus can have. The asparagus becomes tender as it bakes, with slightly crispy tips--which equals flavor!
When flavored with garlic, fresh lemon zest, and parmesan cheese, the end result is a masterpiece!
And it couldn't be easier to make!
Notes on Ingredients
Asparagus needs nothing more than olive oil and salt for roasting. But 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. 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.
- Parmesan: If finishing the roasted Asparagus with Parmesan cheese, it is best to use freshly grated Parmesan for superior taste. Of course, omit the Parmesan for a dairy-free option.
How to Trim Asparagus
The bottoms of asparagus need to be trimmed off before baking. This part is woody and tough--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
- Place the trimmed asparagus onto a rimmed sheet pan and drizzle with olive oil, garlic, and salt.
- Toss the to coat and then spread the seasoned asparagus out evenly on the sheet pan. This will save you an extra dish to wash.
➡️Pro-Tip: Be sure to spread out your asparagus in a single layer. If you overlap the asparagus they will steam and not roast.
- Place the seasoned asparagus into the preheated oven and roast until the base of the asparagus is fork-tender, between 9-18 minutes. The length of cook time will vary based upon the thickness of the asparagus.
➡️ Keep in mind that the higher the temperature of your oven, the faster the asparagus will roast. 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.
- Remove the asaparagus from the oven and grate fresh parmesan cheese and lemon zest over roasted asparagus and drizzle with fresh lemon juice. Toss to combine and then serve.
Leftover roasted asparagus will store in the refrigerator for up to 3 days. To reheat it, it is best to heat in a 400-degree oven until just warmed through, about 5 minutes. This will prevent the asparagus from being soggy if heated in the microwave.
More Roasted Vegetable Recipes
- Roasted Butternut Squash Salad
- Roasted Red Potatoes
- Roasted Broccoli
- Roasted Brussels Sprouts
- Roasted Carrots
For the most flavorful asparagus, be sure to try out this recipe. It is perfect for Easter Dinner, a date night in, or a side dish for a family meal. And let me know in the comments how much you enjoyed it!
- 1 pound asparagus spears trimmed
- 2 tablespoons olive oil
- 2 tablespoons freshly grated Parmesan cheese
- 1 clove garlic minced
- 1 teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper.
- ½ teaspoon lemon zest
- 1 tablespoon fresh lemon
- Preheat an oven to 425 degrees.
- To trim the asparagus, grab one stalk of asparagus with both hands. Bend 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 9 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.
- Remove from oven. Grate fresh Parmesan cheese and lemon zest over roasted asparagus and drizzle with fresh lemon juice. Toss to combine and then serve.