Roasted Asparagus Parmesan Side (Printable)

Tender asparagus spears oven-roasted and finished with a golden Parmesan sprinkle.

# What You'll Need:

→ Vegetables

01 - 1 pound fresh asparagus, trimmed

→ Oils & Seasonings

02 - 2 tablespoons olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper

→ Cheese

05 - 1/3 cup freshly grated Parmesan cheese

→ Optional Garnish

06 - 1 tablespoon chopped fresh parsley
07 - 1 lemon, cut into wedges

# How-To Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Place asparagus in a single layer on the prepared baking sheet.
03 - Drizzle olive oil over the asparagus; sprinkle with sea salt and black pepper. Toss gently to coat evenly.
04 - Roast in the oven for 12 to 15 minutes until tender and lightly browned.
05 - Remove asparagus from oven, sprinkle evenly with Parmesan cheese, then return to oven for 1 to 2 minutes until cheese melts.
06 - Transfer asparagus to a serving plate. Garnish with chopped parsley and serve with lemon wedges as desired.

# Expert Advice:

01 -
  • Ready in under 30 minutes, which means you can roast asparagus even on nights when you think there's no time to cook.
  • The salty, nutty Parmesan creates a contrast with the tender green spears that feels surprisingly luxurious for something so effortless.
02 -
  • Trim the woody ends of the asparagus first—bend each spear gently until it naturally snaps where the tender part begins, and discard the tough bottom third.
  • Don't crowd the pan; asparagus needs space to roast and caramelize rather than steam, so if your bunch is large, use two baking sheets or roast in batches.
03 -
  • Pat your trimmed asparagus dry with a paper towel before oiling—any excess moisture will create steam instead of that desirable golden caramelize.
  • If your oven runs hot or cool, adjust timing by a minute or two, and remember that asparagus continues to soften slightly as it cools, so pull it when it's tender-crisp rather than fully limp.

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