I’ve always believed the simplest side dishes are the ones that truly make a meal feel complete. This cheesy roasted asparagus is one of those recipes I come back to over and over, especially in spring when asparagus is at its best.
It’s one of those “set it and forget it” recipes that makes you look like you fussed way more than you did. Just toss fresh asparagus with a bit of oil and seasoning, roast it to tender perfection, and finish with a generous blanket of melted parmesan. That’s it.
It’s perfect for a weeknight meal when you want something green on the table without complicating your evening. And honestly, even the asparagus skeptics in my family have come around after trying it this way.
Why This Is a Go-To in My Kitchen
I’ve always been on team asparagus. But I get it—not everyone is sold. My partner wasn’t keen on it for the longest time. So usually, when I make this, I know I’ll get the lion’s share of the tray. I’m not complaining at all.
I make it especially often during peak asparagus season. Last spring, we rented a small cottage for a few days and did little else but cook and eat. This dish was on our table multiple times. It’s the sort of side you can whip up between lazy conversations and glasses of wine, without missing the good stuff.
Honestly, I love that it feels special without any extra work.
What You’ll Need
I’m a big believer in recipes that don’t send you on a wild grocery hunt. This one is as straightforward as they come.
- Fresh asparagus (about a pound for 4 servings)
- Olive oil (or melted butter or ghee if you want it extra rich)
- Garlic salt (or salt plus garlic powder)
- Freshly cracked black pepper
- Freshly grated parmesan cheese
When asparagus is in season, it’s tender and naturally sweet. I always look for firm, bright green stalks with tight tips at the market.
Getting the Asparagus Ready
Prep is easy. Give the asparagus a good rinse and pat it dry. Snap or cut off those tough, woody ends—they’ll tell you where they want to break.
If you have really thick stalks, you can peel the lower part with a vegetable peeler for a more tender bite. Usually, though, I don’t bother.
Sometimes, if I buy asparagus ahead of time, I store it in a jar of water in the fridge like a bunch of flowers. Keeps it crisp and happy for days.
Oil, Seasoning, and Options
I usually go with olive oil because I love its grassy flavor with asparagus. But melted butter or ghee gives a really luxurious finish, especially if you’re serving it with something like roast chicken.
If using butter or ghee, just melt it until runny so it drizzles nicely. Sprinkle everything with garlic salt (or your salt and garlic powder combo) and a good grind of black pepper.
I like to toss everything right on the sheet pan to avoid extra dishes.
My Baking Method
I’ve tested this so many ways. Some recipes call for long, slow roasting. Others for super high heat. I’ve settled on a simple approach that always works for me.
- Preheat the oven to 400°F.
- Spread the seasoned asparagus on a baking sheet in a single layer.
- Roast for about 10 minutes so it starts to soften.
- Pull it out and shower it with fresh grated parmesan.
- Return it to the oven for another 5 minutes until the cheese melts and turns golden in spots.
If your asparagus is very thin, check it early—it can roast faster. Thicker spears might need an extra minute or two.
About the Cheese
I always say this is the time to use the real deal. Freshly grated parmesan just melts better and tastes richer. Pre-shredded or canned parmesan can work, but it won’t give you the same result.
I buy big wedges of aged parmesan and store them in an airtight container in the fridge for months. It’s one of my favorite fridge staples—perfect for pasta, salads, eggs, and of course, this asparagus.
If you’re keeping it dairy-free, I’ve tried vegan parmesan alternatives that work pretty well. They don’t melt quite the same, but they do add a nice savory layer.
How I Like to Serve It
This dish is such a reliable partner for all kinds of meals. Here are a few of my favorites:
- Roasted chicken with crispy skin.
- Pan-seared salmon with lemon.
- Grilled steak for a summer dinner.
- Tossed into a pasta or grain bowl for lunch the next day.
I’ll often sprinkle a little extra parmesan over the top just before serving. Why hold back?
If there are leftovers (which isn’t often), I’ll even eat them cold straight from the fridge. Or I’ll chop them up and toss them into a frittata or a pasta salad the next day.
Storing Leftovers
If you do end up with extra, let the asparagus cool and then store it in an airtight container in the fridge. It stays good for up to 3 days.
For reheating, I usually spread it on a baking sheet and warm it in the oven at 350°F for a few minutes. It brings back a bit of that roasted texture. Microwaving is faster but can make it softer.
Honestly, sometimes I just eat it cold—it’s surprisingly good that way.
Common Questions
How do I pick good asparagus?
Look for bright green stalks with firm tips. Avoid anything limp or wrinkled. Thick stalks are fine—just peel the lower part if it seems tough.
Can I use frozen asparagus?
Fresh is best here. Frozen can work, but it tends to release more water and won’t roast as nicely.
Is it okay without parmesan?
Of course. Just skip it or use a dairy-free alternative. I’ve made it both ways.
What if I don’t have garlic salt?
No worries. Just mix regular salt with garlic powder. Or even use minced fresh garlic for a stronger flavor.
Can I make a bigger batch?
Absolutely. Just use a second baking sheet so everything roasts evenly. Crowding the pan can make it steam instead of roast.
If you’re looking for an easy, comforting side that everyone at the table will want seconds of, I really hope you’ll give this a try. It’s the sort of recipe you don’t have to think too hard about—but it always delivers.
If you make it, let me know how you like it, or tell me how you tweak it in your own kitchen. I love hearing what other home cooks come up with.
Parmesan Baked Asparagus
This cheesy baked asparagus is the kind of side dish that practically makes itself.
Ingredients
- 1 bunch asparagus, woody ends trimmed
- 2 tablespoons olive oil (or melted ghee or butter)
- ¼ cup grated Parmesan cheese
- ½ teaspoon garlic powder (or use garlic salt in place of garlic powder and salt)
- Salt and black pepper, to taste
Instructions
- Preheat your oven to 400°F.
- Spread the trimmed asparagus out in a single layer on a baking sheet. Drizzle with olive oil (or butter/ghee) and season with garlic powder, salt, and pepper. Toss everything together until the asparagus is evenly coated, then re-spread into a flat layer.
- Roast in the oven for 10 minutes.
- Take the tray out, sprinkle the Parmesan evenly over the asparagus, and return it to the oven. Bake for another 5 minutes, or until the cheese is golden and the asparagus is tender.
- Let it cool for a few minutes before serving.
Notes
- To keep this dish fully vegan, you can swap in a plant-based Parmesan alternative—Violife’s version works especially well here.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 90Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 5mgSodium 259mgCarbohydrates 2gFiber 0gSugar 0gProtein 2g
Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.
