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This easy roasted asparagus recipe has golden, tender-crisp spears with an irresistible sprinkling of parmesan cheese. It’s so simple to make and goes with everything!
Why you’ll love it
Asparagus maybe isn’t everyone’s favorite vegetable, but oven roasting it adds a bit of magic. It gives it a lightly browned exterior that transforms the flavor completely! The spears become almost caramelized, bringing out the natural sweetness of asparagus.
I pair this quick and easy asparagus recipe with pretty much any main course since it’s so versatile. A light brush of olive oil, some lemon juice and garlic powder for savory, bright flavor, and your new favorite side dish is ready to go. Cheesy parmesan tops off every bite!
What you’ll need
- Asparagus – the star of the show
- Olive oil – to help get that gentle browning
- Lemon juice – a hint of brightness
- Garlic powder – it infuses lots of savory goodness along with salt & pepper
- Parmesan – for a delicious cheesy quality
When choosing a bunch of asparagus, be on the lookout for a bright shade of green. They should be thicker vs. thinner and free of cracks. In healthy and fresh asparagus, the tips are nicely compact and tight.
- To trim the woody ends off asparagus, I like to leave the rubber band on and then cut the ends off all at once (it may be a few inches depending on how dry the ends are). You can also use the technique where you “snap” the ends off individually using your hands, but I find that takes longer.
- As always, I recommend keeping a wedge of parmesan cheese in your fridge and grating it yourself for the best results.
How to roast asparagus
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Preheat the oven, and place the asparagus on a baking sheet. Drizzle on the oil and lemon juice, then add the garlic powder and salt & pepper. Toss and spread evenly. Top with parmesan. Bake, uncovered, until golden and desired tenderness.
Substitutions and variations
- I like the hint of citrus the lemon juice gives this recipe, but you can leave it out if you prefer.
- The parmesan can be skipped too if you prefer it to be without the cheese.
- You can experiment by adding some of your favorite dried herbs/spices. Try it with seasoning salt or Cajun seasoning (like Tony Chachere’s) instead of regular salt for a twist!
Leftovers and storage
- Store leftover roasted asparagus in the fridge in an airtight container for 3-5 days.
- This dish is best fresh, but you can reheat it in 30-second intervals in the microwave.
- I don’t recommend freezing this recipe.
If you made this oven roasted asparagus, please leave a star rating and comment below! You can also tag me #saltandlavender on Instagram.
Easy Roasted Asparagus
- 1 bunch asparagus ends trimmed
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
- 1/2 cup freshly grated parmesan cheese optional
- Preheat your oven to 425F and move the rack to the middle position.
- Place the asparagus on a baking sheet (if desired, line with foil or parchment paper for easy clean-up), and then pour the olive oil and lemon juice on top, then sprinkle with the garlic powder and salt and pepper. Use your hands to toss, and then spread the asparagus in an even layer.
- Sprinkle the parmesan over top.
- Bake, uncovered, for 12-15 minutes or until cooked to your liking. Asparagus thickness can vary a lot, so check for doneness on the earlier side of cooking time if your asparagus is of average thickness. For super thin asparagus, I'd test after 10 minutes.
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