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    The Heirloom Pantry » Recipes » Sides

    Roasted Asparagus with Parmesan

    Published: Apr 26, 2021 · Modified: Feb 18, 2024 by Kathleen Higashiyama · The following content may contain paid links. When you click and shop the links, we receive a commission.

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    Roasted Asparagus with Parmesan is an approachable, flavor-packed side that is suitable for any weeknight dinner, brunch, or holiday. It's bright and flavorful, only takes a few minutes of prep and cooks in the oven while you prepare your main dish.

    Roasted Asparagus with Parmesan and Lemon on plate.

    Roasted asparagus is a light and bright vegetable dish that pairs well with almost any meal. It requires minimal prep and cleanup. Cook this low-maintenance vegetable on a sheet pan in the oven while you cook the rest of your meal. This recipe calls for lemon and parmigiano-regianno, but you can season it with any of your favorite spices.

    Jump to:
    • About Oven Baked Asparagus
    • Ingredients
    • Substitutions and Variations
    • Instructions
    • What to Serve with Parmesan Roasted Asparagus
    • How to Store and Reheat Baked Asparagus
    • Cooking Tips
    • Related Recipes
    • Did You Like This Recipe?
    • 📖 Recipe

    About Oven Baked Asparagus

    • Taste - These asparagus are earthy and garlicky. The parmesan adds a nice sharp accent.
    • Texture - Roasting the asparagus in oven gives them a tender texture with the perfect amount of bite.
    • Effort - All you need to do is chop the asparagus, season them, then put them in the oven.
    • Time - It takes about 5 minutes to prep the asparagus and 15 minutes to cook them.
    Asparagus with lemon, olive oil, garlic powder, salt, pepper, lemon, and parmesan.

    Ingredients

    • Asparagus spears - Asparagus is a delicious and earthy vegetable that is high in vitamins A, C, and K, folate, and fiber. Wash and trim the asparagus before seasoning and cooking.
    • Olive oil - Olive oil adds fat to the dish and allows the asparagus to roast. Additionally, it allows the seasoning to cling to the asparagus.
    • Garlic powder - Garlic powder adds an aromatic flavor to the asparagus without any prep!
    • Kosher or sea salt - Kosher or sea salt adds a savory element to the dish.
    • Freshly ground black pepper - Freshly ground black pepper adds spice and bite to the asparagus.
    • Lemon - Lemon brightens the dish and adds a zesty flavor for this spring dish.
    • Parmigiano-Reggiano - Parmigiano-Reggiano or parmesan cheese is optional, but encouraged! Grated Parmigiano or parmesan cheese adds delicious umami flavor to the vegetables.

    Substitutions and Variations

    • Kewpie mayo - Kewpie Mayo a great dipping sauce to make this recipe kid-friendly. In a small bowl, add Kewpie mayo, soy sauce, and garlic powder. Use a spoon or chopsticks to mix the sauce until homogeneous and smooth.
    • Truffle Aioli - Truffle Aioli is a rich and creamy dipping sauce that adds a delicious earthy and herbaceous flavor.
    • Vegan - omit the Parmigiano Reggiano to make the dish vegan.
    • Spicy - add cayenne pepper or chili pepper flakes while cooking to imbue heat into the dish.
    • Parsley - garnish to add an earthy and peppery taste.
    • Eel sauce - Use eel sauce instead of parmesan for a rich umami accent.
    • Crispy Breadcrumbs - Top the asparagus with crispy breadcrumbs (pangratatto) for a crunchy counterpoint.
    Asparagus with olive oil and seasoning in glass bowl with tongs flatlay.

    Instructions

    • Heat oven - Heat the oven to 400 degrees F.
    • Season asparagus - Add asparagus to a large mixing bowl and drizzle with olive oil. Add garlic powder, salt, and pepper. Toss the spears with tongs to evenly coat them in olive oil and seasoning.
    Asparagus with olive oil and seasoning in glass bowl with tongs flatlay.
    • Place on baking sheet - Arrange the asparagus in a single layer on a rimmed baking sheet.
    Tongs placing asparagus on Nordicware baking sheet pan.
    • Bake in oven - Place in the oven and bake until tender, about 10-15 minutes depending on the thickness.
    • Garnish with lemon and cheese - Squeeze lemon juice on top of the spears and dust with Parmigiano-Reggiano or parmesan cheese before serving.

    What to Serve with Parmesan Roasted Asparagus

    This baked asparagus recipe is an approachable, flavorful weeknight side. If you are looking for dinner dishes to pair with asparagus, try our Roasted Chicken Thighs and Vegetables, Chicken Katsu or Spring Risotto with Peas and Asparagus.

    How to Store and Reheat Baked Asparagus

    Store leftover asparagus in an air-tight container in the refrigerator for up to 2 days. To reheat leftovers in the oven, heat oven to 350 degrees F and place the asparagus on a baking sheet. Bake in the oven for 5-7 minutes.

    To heat the asparagus on the stovetop, add a drizzle of olive oil to a skillet on low-medium heat. Place the asparagus in a single layer in the skillet and cook until warm, or about 3-5 minutes.

    Roasted Asparagus with Lemon and Parmigiano-Reggiano on white Pottery Barn platter.

    Cooking Tips

    • Use fresh asparagus - Fresh asparagus has snap and a strong green flavor.
    • Trim the ends - Trim the woody ends of the asparagus, the 1-inch end of the asparagus. The woody end is white inside and the edible, tender edible asparagus is green. Read more about trimming asparagus ends here.
    • Season - Generously season asparagus with olive oil, kosher or sea salt, pepper, and garlic powder before cooking the greens in the oven. This recipe is very versatile and flexible, so you can season with your favorite spices too!
    • Cook in a single layer - Cook asparagus in a single layer on the baking sheet so the vegetables cook evenly and do not get soggy.

    Related Recipes

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      Puff Pastry Vegetable Tarts
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      Sautéed French Green Beans with Furikake
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      Healthy Corn and Zucchini Fritters
    • Easy delicious charred broccolini/broccoletti on a plate with seasoning, lemon wedges, and chili flakes.
      10-Minute Sautéed Broccolini (Broccoletti)

    Did You Like This Recipe?

    Love this easy asparagus recipe? Please leave a 5-star rating in the recipe card & leave a comment below. Thanks in advance!

    Sign up for THP's newsletter and keep in touch on Instagram, Facebook, Pinterest, TikTok, and YouTube. If you make this recipe, tag #theheirloompantry so we can see your roasted asparagus!

    📖 Recipe

    Roasted Asparagus with Parmesan and Lemon on plate.
    Print Recipe Pin Recipe
    5 from 3 votes

    Roasted Asparagus with Parmesan

    Roasted Asparagus with Parmesan is an approachable, flavor-packed side that is suitable for any weeknight dinner, brunch, or holiday. It's bright and flavorful, only takes a few minutes of prep and cooks in the oven while you prepare your main dish.
    Prep Time5 minutes mins
    Cook Time15 minutes mins
    Total Time20 minutes mins
    Course: Side Dish
    Cuisine: American
    Servings: 4
    Calories: 51kcal
    Author: Kathleen Higashiyama

    Equipment

    • 1 knife
    • 1 cutting board
    • 1 cheese grater
    • 1 mixing bowl
    • 1 Tongs
    • 1 baking sheet

    Ingredients 

    • 1 lb asparagus spears washed and trimmed
    • 2 tablespoon olive oil
    • 1 teaspoon garlic powder
    • 1 teaspoon sea salt
    • 1 teaspoon freshly ground black pepper
    • ½ lemon juiced
    • 3 tablespoon Parmigiano-Reggiano finely grated
    Prevent your screen from going dark

    Instructions

    • Heat oven - Heat the oven to 400°F.
    • Season asparagus - Add asparagus to a large mixing bowl and drizzle with olive oil. Add garlic powder, salt, and pepper. Toss the spears with tongs until they are evenly coated in olive oil and seasoning.
      1 lb asparagus spears, 2 tablespoon olive oil, 1 teaspoon garlic powder, 1 teaspoon sea salt, 1 teaspoon freshly ground black pepper
    • Place on baking sheet - Arrange the asparagus in a single layer on a baking sheet with space in between the spears.
    • Bake in oven - Place in the oven and bake until tender, about 10-15 minutes depending on the thickness.
    • Garnish with lemon and cheese - Squeeze lemon juice on top of the spears and dust with Parmigiano-Reggiano or parmesan cheese before serving.
      ½ lemon, 3 tablespoon Parmigiano-Reggiano

    Notes

    Storage
    • Refrigerate leftover asparagus in an air-tight container in the refrigerator for up to 2 days. To reheat leftovers in the oven, heat oven to 350°F and place the asparagus on a baking sheet. Bake in the oven for 5-7 minutes. To reheat on the stovetop, add a drizzle of olive oil to a skillet on low-medium heat. Then place asparagus in a single layer in the skillet and cook until warm, about 3-5 minutes.
    Top Tips
    • Use fresh asparagus - Fresh asparagus has snap and a strong green flavor.
    • Trim the ends - Trim the woody ends of the asparagus, the 1-inch end of the asparagus. The woody end is white inside and the edible, tender edible asparagus is green. Read more about trimming asparagus ends here.
    • Season - Generously season asparagus with olive oil, kosher or sea salt, pepper, and garlic powder before cooking the greens in the oven. This recipe is very versatile and flexible, so you can season with your favorite spices too!
    • Cook in a single layer - Cook asparagus in a single layer on the baking sheet so the vegetables cook evenly and do not get soggy.

    Nutrition

    Calories: 51kcal | Carbohydrates: 7g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 707mg | Potassium: 269mg | Fiber: 3g | Sugar: 3g | Vitamin A: 908IU | Vitamin C: 14mg | Calcium: 80mg | Iron: 3mg
    Tried this recipe?Mention @theheirloompantry or tag #theheirloompantry!

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    About the Author

    Kat Higashiyama and Alec Totto are recipe developers, food photographers, and the authors behind The Heirloom Pantry. Since 2017, they have shared recipes inspired by their Japanese and Italian heritage and California and Hawaii roots. They reside in San Jose with their two dogs, Peeps and Paisley. Read More…

    Reader Interactions

    Comments

    1. Chris

      August 04, 2021 at 9:21 am

      5 stars
      I am going to add this to my rotation of sides, the Parmigiano and lemon are a nice touch.

      Reply
    5 from 3 votes (2 ratings without comment)

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    Alec and Kat with Paisley and Peeps on the beach

    We're Kat and Alec, the culinary duo behind The Heirloom Pantry, where family recipes from our Italian and Japanese heritage meet fresh California ingredients and Hawaiian sunshine. Our chef-tested dishes help you conquer weeknights and wow guests with effortless entertaining. Join us on this delicious journey – let's cook up confidence, together!

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