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.
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.
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.