Garlic Roasted Asparagus with Parmesan is a quick and easy side dish that delivers impressive results! Ready in 20 minutes, the asparagus becomes crispy, yet tender and the addition of garlic and parmesan make the roasted asparagus sing with flavor.
Kristen’s Key Takeaways
While I love asparagus in just about any shape or form (like an Asparagus Frittata or Chicken Asparagus Stir-Fry), nothing quite compares to the flavor and simplicity of roasted asparagus. And while a simple process, I have a few tips to help you make the best version of roasted asparagus.
- Roast at a High Temp. I recommend roasting asparagus at 425℉/215℃, which allows the asparagus to not only become tender, but develop slightly crispy tips. And those crispy edges equal irresistible flavor.
- Trim off the Bottoms. You want to remove the woody ends from the asparagus stalks, as they are tough and and rather unpleasant to eat–even when roasted.
- No Bitter Taste. As the asparagus roasts, the natural sugars to develop, mellowing out the slightly bitter flavor asparagus can have. It is the only way a couple of my picky eaters will enjoy asparagus!
- Flavor is Key. Roasted asparagus is delicious when roasted with nothing more than a bit of oil and salt. However, when garlic, parmesan, and fresh lemon are added to the mix, this easy vegetable becomes worthy of a restaurant menu and still only requires 6 simple ingredients.
Happy Cooking! xo Kristen
Notes on Ingredients
You will find the full list of ingredients, along with quantities in the recipe card. Below is a quick glance at what you need and tips to help you make the right selection.
- Asparagus: Any color or thickness of asparagus will work. Regardless of the variety, look for vibrantly colored asparagus, firm stalks, and closed tips.
- 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 for a more prominent garlic flavor or garlic powder for subtle hints of garlic.
- 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 Roast Asparagus
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Wash and Pat Dry. Give the asparagus a good rinse and allow to dry OR pat dry with a paper towel. This will help the seasonings adhere to the asparagus and allow it to caramelize when baked.
- Trim Asparagus. 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 every stalk, but that is not necessary. Use the one stalk as a guide as to where to cut the remaining bunch.
- Season Asparagus. Place the trimmed asparagus onto a rimmed sheet pan and drizzle with olive oil and sprinkle with garlic and salt and toss with coat. I prefer tossing the ingredients together right on the baking sheet, rather than using a bowl, to minimize dishes to clean up.
- Roast in a Single 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 the asparagus until it is fork-tender and the tips are beginning to caramelize. Begin checking after 7 minutes, but the length of cooking time will vary based on the thickness of the asparagus.
- Finish with Parmesan and Lemon. After roasting the asparagus, remove from the oven and grate fresh parmesan cheese and lemon zest over the roasted asparagus. Finish by squeezing the fresh lemon juice over the asparagus.
Storage Instructions
Roasted asparagus is best served immediately. However, that does not mean you can’t enjoy leftover asparagus!
- Refrigerate: Store leftover cooled baked asparagus in an airtight container in the refrigerator for up to 3 days.
- Reheat: To reheat roasted asparagus, it is best to bake at 400℉/205℃ oven for 5-7 minutes. This will prevent the asparagus from being soggy, as it would become if heated in the microwave.
- Creative Leftover Uses: Use the leftovers to make an Asparagus Frittata or Pasta Primavera or add to salads for texture and flavor.
More Roasted Vegetable Recipes
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Preheat the oven to 425℉/215℃.
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Wash and pat dry 1 pound asparagus spears. 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.
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Place the asparagus on a large rimmed baking sheet. Add the 2 tablespoons extra-virgin olive oil, 2 teaspoons minced garlic, 1 teaspoon kosher salt and ¼ teaspoon freshly cracked black pepper and toss to coat the asparagus. Spread out evenly on the baking sheet in a single layer.
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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.
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Remove the crisp-tender baked asparagus from the oven. Add the zest and juice of 1 small lemon and 2 tablespoons grated Parmesan cheese. Toss to combine.
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Serve immediately for best results.
If you prefer your asparagus less crispy and just tender, roast it at 400℉/205℃ for 12-18 minutes.
Thick or thin asparagus? Thin asparagus is best if you can find it. It cooks up a lot faster and is much less bitter. Thicker asparagus will need to be baked longer.
Leftover roasted asparagus will store in the refrigerator for up to 3 days. To reheat it, it is best to heat it in a 400℉/205℃ until just warmed through, about 5 minutes. This will prevent the asparagus from being soggy if heated in the microwave.
Calories: 96kcalCarbohydrates: 5gProtein: 3gFat: 7gSaturated Fat: 1gCholesterol: 2mgSodium: 624mgPotassium: 229mgFiber: 2gSugar: 2gVitamin A: 877IUVitamin C: 7mgCalcium: 57mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally shared in 2017 and updated in 2025.
