Roasted Parmesan Asparagus is an easy side dish with only four simple ingredients and it’s ready in about 15 minutes.
Asparagus is in season and I couldn’t resist buying a few bundles. I especially like thin asparagus which have a milder flavor.
My favorite way to eat asparagus is to roast them. It’s so easy to sprinkle a few seasonings and then stick them in the oven. This Parmesan asparagus is my newest way to make it – I’ve also made ranch roasted asparagus and a lemon-garlic asparagus, too. I love how easy it is and that you can do so many flavor combinations.
If you want a really easy side dish recipe you definitely need to give this a try. It’s easy enough for weeknight dinners, but is also nice for a special occasion or holiday dinners, too.
How to Make Parmesan Asparagus
Have you ever noticed there are thick and thin asparagus? I actually prefer the thin ones because they’re more tender and I like the milder flavor. They also cook really fast, so if you prefer to use the thicker ones you will need to cook them longer.
You’ll need one pound of asparagus. If you use the thicker one you will want to trim the ends because they are usually more stringy and woody.
Line a baking sheet with parchment paper and spread the asparagus in an even layer. Brush them with olive oil and sprinkle garlic powder over the top.
For the cheese, I recommend using shredded Parmesan cheese instead of grated. The long shreds will stick better to the vegetables.
Roast the asparagus for about 10 minutes at 400°F. Or until they are crisp-tender and the cheese has melted. If you use the thicker ones you may need to increase the cooking time.
They have so much flavor from the cheese you really don’t need any other seasonings, but you can always sprinkle additional salt if you think it needs it before you serve the dish.
Roasted Parmesan Asparagus
- 1 lb thin asparagus
- 1 tbsp olive oil
- 1/4 tsp garlic powder
- 1/2 cup shredded parmesan cheese long shreds will stick to the asparagus better
- Preheat oven to 400°F. Line a large baking sheet (preferably a three quarter sheet) with parchment paper. Lay asparagus out in a single layer.
- Brush asparagus with olive oil. Sprinkle garlic powder evenly across. You don't have to use the full 1/4 tsp if you are trying to reduce your sodium intake. Sprinkle asparagus with parmesan cheese.
- Roast in the oven for about 10 minutes or until asparagus are tender and cheese is melted. You may need to increase the cooking time if you are using thicker asparagus stalks.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.