Best Ever Baked Asparagus Recipe

I perfected Baked Asparagus With Parmesan Cheese using just a handful of pantry staples to highlight asparagus at the peak of spring.

I fell for this recipe the first time I tried it, and yeah I still get a little thrill when the oven timer goes off. It’s simple but not boring, bright without trying too hard, and that nutty bite from freshly grated Parmesan cheese somehow makes plain asparagus feel worthy of company.

I call it my Baked Asparagus With Parmesan Cheese and it’s the Asparagus Side Dish people actually compete over at potlucks. Every time I bring it out heads turn, like why does something so easy taste like it cost more than it did.

Youll want to know why.

Ingredients

• Asparagus: crisp, low calorie, high in fiber and folate, adds green, slightly bitter snap.
• Extra virgin olive oil: heart healthy fats, adds richness and helps brown tips, its peppery.
• Parmesan cheese: salty umami, adds protein and calcium, melts lightly makes things savory.
• Lemon: bright acidity, provides vitamin C, cuts richness, makes flavors pop a little tangy.
• Garlic: pungent, adds savory depth, small amount gives big flavor, may boost immune health.
• Panko breadcrumbs: optional crunch, mostly carbs, toasty texture, makes topping satisfyingly crisp.
• Butter: adds richness and silkiness, saturated fat, boosts mouthfeel, use sparingly if youre worried.

Ingredient Quantities

• 1 lb (about 450 g) fresh asparagus, woody ends trimmed
• 1 1/2 tablespoons extra virgin olive oil
• 1/4 cup freshly grated Parmesan cheese, packed (about 20-25 g)
• 1 medium lemon, zested and juiced (about 1 tablespoon juice, 1 teaspoon zest)
• 2 cloves garlic, minced or pressed, or 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt, plus more if you want
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons panko breadcrumbs, optional for a little crunch
• 1 tablespoon unsalted butter, melted, optional for extra richness

How to Make this

1. Preheat oven to 400°F (200°C) and line a rimmed baking sheet with parchment or foil, or heat the sheet in the oven for a few minutes if you want extra crisp bottoms.

2. Trim 1 lb asparagus by snapping or cutting off the woody ends (usually about 1 to 2 inches), then pat the stalks dry so oil and cheese will stick.

3. In a large bowl whisk together 1 1/2 tablespoons extra virgin olive oil, 2 cloves minced garlic or 1/2 teaspoon garlic powder, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. If using, stir in 1 tablespoon melted unsalted butter.

4. Add the asparagus to the bowl and toss until every stalk is coated, you want the oil and lemon to cling.

5. Sprinkle in 1/4 cup freshly grated Parmesan and 2 tablespoons panko breadcrumbs if using, then toss again so the cheese and crumbs stick to the asparagus; reserve a little Parmesan for topping if you like.

6. Arrange the asparagus in a single layer on the prepared baking sheet, dont overcrowd them or theyll steam instead of roast.

7. Roast in the preheated oven for 12 to 15 minutes, checking at 12 minutes for thin stalks; thicker stalks may need 15 to 18 minutes. They should be tender and slightly browned at the tips.

8. If you want extra golden crunchy crumbs, switch the oven to broil for 1 to 2 minutes at the end, watching closely so they dont burn.

9. Remove from oven, sprinkle with any reserved Parmesan and a little extra lemon zest or a tiny squeeze of lemon juice, taste and add more salt or pepper if needed, then serve immediately.

Equipment Needed

1. Oven set to 400°F
2. Rimmed baking sheet (you can heat it in the oven for crisp bottoms)
3. Parchment paper or aluminum foil
4. Large mixing bowl
5. Whisk or fork for mixing the dressing
6. Microplane zester or small grater for lemon zest and Parmesan
7. Chef’s knife and cutting board for trimming the woody ends
8. Tongs or spatula to toss and arrange the asparagus
9. Measuring spoons (tablespoon and teaspoon) and a measuring cup or kitchen scale
10. Oven mitts or a thick kitchen towel so you dont burn your hands

FAQ

Best Ever Baked Asparagus Recipe Substitutions and Variations

• Extra virgin olive oil: Swap with avocado oil or grapeseed oil, same amount, both have a higher smoke point so they roast better.
• Parmesan cheese: Use grated Pecorino Romano or Asiago 1 to 1. For a vegan cheesy hit use about 2 tablespoons nutritional yeast instead.
• Fresh lemon zest and juice: No lemon no problem use 1 tablespoon white wine vinegar or apple cider vinegar for brightness, add a tiny pinch of citric acid if you want more zing.
• Panko breadcrumbs: Replace with 2 tablespoons crushed almonds or regular breadcrumbs, or skip them and sprinkle extra cheese for crunch.

Pro Tips

1. Heat the baking sheet first or use a hot cast iron pan so the bottoms get crisp fast, then lay the asparagus down straight away, dont crowd them or theyll steam instead of getting brown.

2. Pat the stalks very dry and sort them by thickness, thinner ones need less time than thick ones so pull the thin ones earlier or cut the thick ones in half lengthwise, that way everything finishes the same time.

3. Save some Parmesan and panko to sprinkle on right at the end and broil for just 1 minute, watch it the whole time because crumbs burn really fast; also add a little extra lemon juice after cooking so the flavor stays bright.

4. If you want garlic flavor without burning, stir the minced garlic into the oil off the heat or use garlic powder, or toss raw garlic in with the asparagus after they come out of the oven for a fresher punch.