Asparagus is always an impressive dish and is especially appropriate for special occasions.

I am taking advantage of the season’s bountiful asparagus supply by sharing another of my favorite recipes and those of my family and friends.

Roasted Parmesan Asparagus

If you are looking for an easy and tasty way to prepare asparagus, you may want to try this simple and flavorful roasted asparagus with parmesan recipe. It is the perfect side dish for any meal.

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The caramelized flavor of the roasted asparagus combined with the nutty, salty goodness of the Parmesan makes it an addictive dinner side.

Roasting vegetables is my all-time favorite way to prepare them. Not only does the oven do all the heavy lifting, but the vegetable flavors are enhanced while caramelizing the exterior. 

You may ask why I am not roasting the parmesan cheese in the oven with asparagus, and there is a simple answer to that. 

When I started making this recipe long ago, back in the ’90s, I had a friend who was lactose intolerant, and if you ever read my 10 Kitchen Commandments, you know how important friends are to me. I decided to roast the asparagus so we could all enjoy it and add the shaving of cheese to all of us who had no food-related issues afterward.

This recipe was welcomed by everyone, as the cheese’s softness with sprinkled olive oil tastes fantastic, and it has never been made any other way since in my house.

In this Article

Why you will love this recipe

Quick and easy entree salad or dinner side – Want to start your dinner off with your asparagus instead of a fresh salad? This recipe is perfect. Or enjoy it as a dinner side, which will be gone before you realize how good it is.

Asparagus is a nutrient powerhouse – An excellent source of Vitamins A, C, E & K, folate, iron, potassium, vitamin B6, calcium, magnesium, and zinc. Did I mention that it is low in saturated fat and high in dietary fiber? You should not feel bad eating the whole Parmesan Baked Asparagus pan!

They can be prepared ahead of time – the perfect dish that can be prepared ahead of time and baked at the last minute. Most convenient on a busy night.

Choosing asparagus for roasting

To achieve the best-baked asparagus, you want to start with fresh asparagus.

Look for firm and straight and not lumpy or saggy.

They must be bright green and with a small amount of white toward the asparagus stalk base. The tips must be tight and lighter green. Once very dark green, they are past their prime and will most likely be mushy to the touch.

Before making the recipe, I found knowing how to choose the best thin green asparagus helpful. This was especially important since it was my first time buying them.

After all, they are all bunched up. What to look for is essential.

  • The stalk should be plump and firm, and the tips should be tightly closed.
  • Depending on your purchasing variety, the color should be green, purple, or white.
  • Ensure the color is not faded or dull; your merchant has them standing upright in cold, fresh water.
  • Avoid blemishes or wilted asparagus. Or even worse, with small flowers peeking out.
  • The long end of the stalk should be moist and plump. If the stalk looks dry or cracked, they are older and not as fresh.
  • Thinner asparagus is tender and sweet, while larger ones are meatier and have a more robust flavor.
Roasted Parmesan Asparagus on a white plate with cheese shaving in a dish

Ingredients needed to make this baked asparagus recipe

Asparagus – tight asparagus spears and no bruising. Ensure that the asparagus thickness is the same, and the woody ends of the asparagus are mildew-free.

Parmesan cheese – I love to purchase it in block form and use it at home as I wish, like here, shaved.

Olive oil – I choose light olive oil as it will not interfere with the other ingredients and will not be too strong flavor-wise.

Ground black pepper and salt – the only seasoning you need for this recipe. Roasting the asparagus will bring out the natural juices and caramelize them.

Roasted Parmesan Asparagus ingredients

Equipment Needed

Please follow the link to access the product of your preference.

Asparagus peeler

Baking sheet

Large platter

Cheese shaver

Step by step on how to roast your asparagus

As with all my recipes, this one is straightforward to prepare.

I would start by having all your ingredients assembled and ready to go.

  • Start by preheating the oven.
  • After washing, trim and place a single layer on a cookie sheet of asparagus. Drizzle olive oil over it, season with salt and pepper, and put in the hot oven. This will take around 10 minutes.
Roasted Parmesan Asparagus - seasoned with salt and pepper on a cookie sheet
  • While in the oven, shave your parmesan cheese and get your serving platter ready.
  • Once done, place them on a large serving platter and drizzle with the remaining olive oil. Sprinkle with the parmesan cheese and a few grinds of fresh black pepper.
Roasted Parmesan Asparagus on a serving platter

Serve immediately and bring to the table some extra Parmesan cheese.

Pro Tips

  • If you are not using them immediately, store the asparagus in a tight bunch and with the bottom stalk in fresh water. This will prevent you from drying out and going limp on yourself.
  • Buying asparagus in season not only makes it taste amazing, but they are also less cost-prohibitive.
  • To remove the hard part of the asparagus, snap it off.
  • Shave the bottom part of the stalk to make them softer and, therefore, enjoyable.

What dishes can you enjoy with this oven-roasted asparagus?

Fantastic with any protein: Try it with this excellent Chicken with Leeks and Lemon

Going French with a quick Quiche Lorraine brings a French flair to your dinner.

It is a great side dish for your Pork Marbella: flavor and more flavor.

A fun night with friends will never be the same once you combine this side dish of parmesan asparagus with Crunchy Fried Shrimp.

Roasted Parmesan Asparagus

Storing and Reheating

If you are so lucky to have leftovers, you can store your baked asparagus with parmesan in an airtight container in the refrigerator for up to 3 days.

Bake the asparagus in the oven for 10 minutes at 200F.

Or you can bring them back to room temperature and eat them that way. This is my favorite way, as all the flavor is still there. Do not forget to shave more parmesan cheese over it 😊

What to do with leftover roasted asparagus

Sometimes, we have leftovers that are not enough to eat as a meal again; thus, coming up with ideas is hard.

Here are a few suggestions for using the leftover asparagus:

  • Add it to your favorite pasta to make it a simple dish.
  • My favorite is making a simple risotto and adding it toward the end of cooking to warm it up.
  • Morning scramble eggs or omelet. If you have more roasted vegetables to add to the asparagus, that will make it an earthy-rich meal.

There are so many uses for the leftover, which to me is terrific.


Using this roasted asparagus recipe as a base, you can play with flavors by adding a dash or two of red pepper flakes.

A squeeze of fresh lemon juice or balsamic vinegar brings an enjoyable acidity layer.

You can use the simplicity of this recipe by replacing the asparagus with broccoli and cauliflower.

However, I will not add garlic as it will change the flavor altogether.

Roasted Parmesan Asparagus on a serving plate

Frequently Asked Questions

What is the best way to cook asparagus?

Asparagus is excellent when quickly seared over high heat. All the tenderness stays inside, and the outside is crispy.

Why is my oven-roasted asparagus soggy?

Overcooking it. That is it. They will dry out and, in turn, become very soggy. To avoid overcooking them, take them out a few minutes before you think they are done. I always quickly eat one a few minutes before they are done to judge how long to keep them in the oven.

What does it mean when asparagus is mushy?

It is a sign that your asparagus is no longer fresh and should be tossed.

How do you eat asparagus properly?

I know this is a weird question, but it is asked numerous times, and in the Emily Post etiquette books, yes, I do have one of those, it instructs that being a finger food, it should be eaten with your left hand, and not with a fork and a knife. Make a kid happy as they can eat with their hand for once at the dinner table. Maybe that is why my son loved them so much 🙂

Parmesan Roasted Asparagus

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Roasted Parmesan Asparagus
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 people
This best-baked asparagus recipe will be on your table in 15 minutes! Caramelized roasted asparagus and nutty, salty Parmesan shavings are a delight to your palate, and you will want to have this recipe over and over.


  • 2 pound fresh asparagus, – about two bundles
  • 4 tablespoons olive oil
  • ½ cup parmesan cheese, shaved
  • freshly ground black pepper
  • salt


  • Preheat oven to 400 degrees.
  • Remove the hard bottom of the asparagus stems and peel the remaining bottom.
  • Place on a single layer on a sheet pan and drizzle with two tablespoons of olive oil. Season with salt and pepper and roast for 10 minutes to 15 minutes or until tender.
  • Place on a large platter and drizzle with the remaining two tablespoons of olive oil. Sprinkle with parmesan cheese and pepper.
  • Serve with extra Parmesan, pepper, and olive oil.



  • If you are not using them immediately, store the asparagus in a tight bunch and with the bottom stalk in fresh water. This will prevent you from drying out and going limp on yourself.
  • Buying asparagus in season not only makes it taste amazing, but they are also less cost-prohibitive.
  • To remove the hard part of the asparagus, snap it off.
  • Shave the bottom part of the stalk to make them softer and, therefore, enjoyable.


Calories: 218kcal | Carbohydrates: 9g | Protein: 9g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 9mg | Sodium: 205mg | Potassium: 470mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1812IU | Vitamin C: 13mg | Calcium: 203mg | Iron: 5mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

Did you make this?

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