I can’t wait to share my Parmesan Roasted Asparagus; it’s crispy, cheesy, and perfectly seasoned, and the Roasted Asparagus Recipe includes a little trick that gives the spears irresistibly crisp edges.

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I love when a side dish seems like it did extra work even though it didnt. My Parmesan Roasted Asparagus gets that crispy cheesy edge from freshly grated Parmesan cheese and a bright hit of lemon zest so it never feels boring.

It wakes up the whole table, makes you rethink Ideas For Asparagus and even convinces people who say they dont like greens. If you want a Roasted Asparagus Recipe that looks like you labored but really didnt this is the one.

Youll probably be stealing bites before it hits plates, fingers and all.

Ingredients

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Fresh asparagus brings fiber, vitamin K, folate and a light grassy bite.
Parmesan is nutty and salty, adds umami, protein and calcium to dishes.
Olive oil gives healthy monounsaturated fats, it helps browning and richer mouthfeel.
Garlic adds savory punch, some antioxidants and aromatic warmth when roasted.
Garlic powder gives gentle, even garlic flavor without fresh garlic’s big bite.
Panko breadcrumbs give a light crunch and toasty texture, optional but great.
Bright lemon zest brings citrusy lift, cuts richness and freshens each bite.
Kosher salt and black pepper boost flavor, salt heightens while pepper adds warmth.

Ingredient Quantities

1 lb asparagus, woody ends trimmed (about 450 g)

1 1/2 tablespoons olive oil

1/3 cup freshly grated Parmesan cheese, packed (about 30 g)

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 teaspoon garlic powder or 1 small garlic clove minced

2 tablespoons panko breadcrumbs optional for extra crunch

1 teaspoon lemon zest or lemon wedges for serving optional

How to Make this

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1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment or foil and lightly oil it so the asparagus won’t stick.

2. Snap or trim off the woody ends of 1 lb asparagus (about the bottom inch or where it naturally breaks). Don’t overthink it, just bend and it snaps where it’s tough.

3. In a large bowl toss the asparagus with 1 1/2 tablespoons olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and 1/2 teaspoon garlic powder or the minced small garlic clove. Make sure every spear is coated.

4. Spread the asparagus in a single layer on the prepared sheet, not piled up; crowding = steaming not roasting.

5. In a small bowl combine 1/3 cup freshly grated Parmesan (packed) and, if you want extra crunch, 2 tablespoons panko breadcrumbs. Sprinkle that mixture evenly over the asparagus.

6. Roast in the preheated oven 10 to 12 minutes for medium-thin spears, 12 to 15 minutes for thicker ones, until stalks are tender and tips are slightly crispy.

7. For a golden, crispy top quickly switch the oven to broil and broil 1 to 2 minutes, watching like a hawk so it doesn’t burn.

8. Remove from oven, taste and adjust with a pinch more salt or pepper if needed, then finish with 1 teaspoon lemon zest or squeeze lemon wedges over top just before serving.

9. Let sit a minute to firm up and serve warm. If you’re doing leftovers re-crisp in a hot oven or pan, not the microwave.

Equipment Needed

1. Baking sheet (lined with parchment or foil and lightly oiled)
2. Large mixing bowl for tossing the asparagus with oil and spices, dont crowd it
3. Small bowl for combining Parmesan and panko
4. Measuring spoons and a 1/3 cup measure or kitchen scale for accuracy
5. Box grater or microplane for grating Parmesan and zesting the lemon
6. Tongs or a spatula to spread and turn the spears
7. Sharp knife and cutting board to trim woody ends and slice lemon
8. Oven mitts and a timer to watch the roast and quick broil step

FAQ

Q: What oven temp and roast time should I use? A: Roast at 425°F (220°C). Thin spears take about 8-10 minutes, medium 10-12, thick 12-15. Toss once halfway through. Add the Parmesan in the last 2-3 minutes so it melts but doesnt burn, and add panko 4-6 minutes before the end if you want crunch.

Q: Fresh garlic or garlic powder which is better? A: Fresh minced garlic has more flavor but can burn, so either add it mixed with the oil and watch closely, or sprinkle grated garlic on after roasting. Garlic powder is foolproof and wont char, so its a great shortcut.

Q: How do I keep the asparagus crispy not soggy? A: Dry the stalks well before oiling, spread them in a single layer, dont overcrowd the pan, and use a hot oven. If the pan is crowded they steam and go limp. Preheating the sheet pan helps get a nice sear too.

Q: Can I make this vegan or use other cheeses? A: Yes, swap Parmesan for vegan Parmesan or nutritional yeast and use olive oil tossed panko for crunch. Adjust salt because nutritional yeast and vegan cheese vary in saltiness.

Q: Can I make it ahead and how do I reheat? A: You can roast ahead and store in an airtight container in the fridge for up to 3 days. Reheat in a 400°F oven or toaster oven for 5-8 minutes or quickly in a hot skillet to re-crisp. Microwave will make it limp, so avoid that if you want crunch.

Q: How do I know when it's done and what to serve it with? A: Done when stalks are bright green, slightly charred at tips and fork tender but still a little snap. Serve with lemon zest or wedges, a drizzle of olive oil or balsamic, and it goes great with grilled meats, roasted chicken, pasta, or eggs for brunch.

Parmesan Roasted Asparagus Recipe Substitutions and Variations

Olive oil: swap for avocado oil, grapeseed oil, or melted butter (use same amount, 1 1/2 tbsp; butter browns faster so keep an eye on it).
Parmesan cheese: use Pecorino Romano or Asiago for a similar salty, nutty kick, or nutritional yeast if you want a vegan version (Pecorino is saltier so you might want to cut back on the kosher salt).
Garlic powder / minced garlic: try garlic granules, 1/2 tsp garlic-infused oil, or a small shallot minced fine (fresh shallot gives a milder oniony garlic vibe).
Panko breadcrumbs: replace with crushed almonds or walnuts, regular breadcrumbs, or crushed crackers like Ritz for extra crunch (about 2 tbsp, press onto the spears so it sticks).

Pro Tips

1) Pat the asparagus bone dry before oiling, otherwise the oil wont stick and you’ll steam instead of roast. If some spears are much thicker than others, separate them so the thin ones dont overcook.

2) Toast the panko and Parmesan a little in a skillet with a splash of oil first if you want extra crunch. Sprinkle them on near the end so they stay crispy, or toast them separately and add right before serving.

3) Put the rack in the upper third of the oven for browner tips, and if you broil at the end watch it like crazy, because it goes from golden to burnt in seconds.

4) Use freshly grated Parmesan not the pre-shredded stuff, it melts and browns way better and tastes way fresher. Also a quick squeeze or some lemon zest at the end brightens everything up, dont skip it.

5) For leftovers re-crisp in a hot oven or a skillet, dont use the microwave unless you like limp asparagus. A hot pan with a little oil brings back the texture fast.

Parmesan Roasted Asparagus Recipe

Recipe by Jot Punji

0.0 from 0 votes

I can't wait to share my Parmesan Roasted Asparagus; it's crispy, cheesy, and perfectly seasoned, and the Roasted Asparagus Recipe includes a little trick that gives the spears irresistibly crisp edges.

Servings

servings

Calories

114

kcal

Equipment: 1. Baking sheet (lined with parchment or foil and lightly oiled)
2. Large mixing bowl for tossing the asparagus with oil and spices, dont crowd it
3. Small bowl for combining Parmesan and panko
4. Measuring spoons and a 1/3 cup measure or kitchen scale for accuracy
5. Box grater or microplane for grating Parmesan and zesting the lemon
6. Tongs or a spatula to spread and turn the spears
7. Sharp knife and cutting board to trim woody ends and slice lemon
8. Oven mitts and a timer to watch the roast and quick broil step

Ingredients

1 lb asparagus, woody ends trimmed (about 450 g)
1 1/2 tablespoons olive oil
1/3 cup freshly grated Parmesan cheese, packed (about 30 g)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder or 1 small garlic clove minced
2 tablespoons panko breadcrumbs optional for extra crunch
1 teaspoon lemon zest or lemon wedges for serving optional

Directions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment or foil and lightly oil it so the asparagus won't stick.
Snap or trim off the woody ends of 1 lb asparagus (about the bottom inch or where it naturally breaks). Don't overthink it, just bend and it snaps where it's tough.
In a large bowl toss the asparagus with 1 1/2 tablespoons olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and 1/2 teaspoon garlic powder or the minced small garlic clove. Make sure every spear is coated.
Spread the asparagus in a single layer on the prepared sheet, not piled up; crowding = steaming not roasting.
In a small bowl combine 1/3 cup freshly grated Parmesan (packed) and, if you want extra crunch, 2 tablespoons panko breadcrumbs. Sprinkle that mixture evenly over the asparagus.
Roast in the preheated oven 10 to 12 minutes for medium-thin spears, 12 to 15 minutes for thicker ones, until stalks are tender and tips are slightly crispy.
For a golden, crispy top quickly switch the oven to broil and broil 1 to 2 minutes, watching like a hawk so it doesn't burn.
Remove from oven, taste and adjust with a pinch more salt or pepper if needed, then finish with 1 teaspoon lemon zest or squeeze lemon wedges over top just before serving.
Let sit a minute to firm up and serve warm. If you're doing leftovers re-crisp in a hot oven or pan, not the microwave.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.