Oven Roasted Asparagus

Oven Roasted Asparagus with garlic, parmesan, & lemon is a quick and easy side dish that is especially delicious in Springtime when asparagus is in season! It’s easy to make oven roasted asparagus with simple ingredients and just a few minutes of work. Everybody loves this flavorful take on one of the best Spring vegetables!

Oven Roasted Asparagus with Garlic, Parmesan, & Lemon

Asparagus is one of my favorite vegetables, especially in the spring when it is in season. We often eat it prepared simply with just a little olive oil, salt and freshly ground black pepper. Or turn it into an easy appetizer by making an asparagus tart.

But I love the lemon, Parmesan, and garlic flavors in this version and if you take just an extra minute or two to grate some fresh Parmesan, mince a couple cloves of garlic, and juice a lemon, you can have an impressive and incredibly flavorful oven roasted asparagus side dish that is perfect for a holiday dinner or even just your typical weeknight meal.

Oven roasted asparagus goes wonderfully with pan seared steaks, roast chicken, or grilled whole fish. 

Looking for more tasty vegetable side dishes to serve your family? Be sure to try my Easy Oven Roasted Cauliflower, Oven Roasted Broccoli with Garlic, Parmesan and Lemon, and Roasted Brussels Sprouts with Bacon and Apples!

Why You’ll Love this Recipe

• Roasting is one of my favorite ways of preparing vegetables. It is the best way to draw out their natural sweetness and tones down bitterness.
• The technique of roasting the asparagus at a high temperature cooks the outside quickly so that the asparagus gets tender but still retains a bit of texture instead of getting mushy. Because nobody likes limp, overcooked asparagus.
• It takes less than 10 minutes of prep so you can focus on the rest of the meal.

What You’ll Need

• Asparagus – Look for bright green, firm stems and avoid any that might look wilted or slimy. Some asparagus stalks are very thin while other times they are quite thick. Both can be delicious, so go with your personal preference or what is available at the time.
• Olive Oil – Use your favorite extra virgin olive oil or even a seasoned olive oil, if you like.
• Salt & Pepper – I prefer to use coarse kosher salt and freshly ground black pepper for seasoning roasted veggies.
• Garlic – It’s amazing what a clove or two of fresh garlic can do to make vegetables more tasty. 
• Parmesan Cheese – Some freshly grated parmesan or pecorino romano cheese add as savory, nutty flavor that is the perfect complement to the natural sweetness of the roasted asparagus.
• Lemon – A squeeze of fresh lemon juice and maybe even some of the lemon zest adds a lovely citrus kick to the asparagus.

How to Roast Asparagus

1. Trim the tough ends of an entire bunch of asparagus by bending one of them to find their natural breaking point where the asparagus is most tender. Line that up with the rest of the bunch and use a sharp knife to trim the rest of them. 
2. Lay all the asparagus right on a large sheet pan (yay for not using extra dishes!) and drizzle with olive oil and season with salt and pepper before giving the spears a quick toss to evenly coat in the seasonings.
3. Pop the baking sheet of asparagus in the oven and set a timer so you don’t forget about it, and it will turn out perfectly every time.
4. Once the timer goes off, sprinkle with the minced garlic, lemon juice and zest, and parmesan cheese. Toss again and enjoy!

This oven roasted asparagus recipe is perfect to serve alongside your ham, cheesy potatoes and knotted orange sweet rolls for Easter dinner. Any leftovers are delicious the next day as well, either eaten cold in a salad, over eggs at breakfast or just reheated.

Choosing and Preparing Asparagus

• Choose Fresh Asparagus: Look for bright green or purple spears with firm stems and tightly closed tips at the grocery store or farmer’s market. I don’t recommend this recipe for canned or frozen asparagus.
• Check the Thickness: Thicker asparagus spears tend to be more mature and have a stronger flavor, while thinner spears are more tender and delicate. Choose based on your preference.
• Trim the Ends: Asparagus stems can be tough and woody towards the bottom. To know where to trim them, bend a spear and it will naturally break where the tender part begins. You can use that as a reference for trimming the rest of the asparagus in your bunch.
• Peel if Necessary: If you have thicker asparagus spears with tough skin, you may want to peel them lightly with a vegetable peeler, especially toward the woody end of the stem. 
• Wash Thoroughly: Rinse the asparagus under cold water to remove any dirt or grit.

Tips for Perfect Roasted Asparagus

• Choose Fresh Asparagus: Look for firm, bright green spears with tightly closed tips. Avoid wilted or discolored asparagus, as it may be past its prime.
• Use High Heat: Preheat your oven to a high temperature for the best results. Roasting at high heat like 425°F helps to caramelize the sugars in the asparagus, enhancing its flavor.
• Spread Evenly on the Pan: Arrange the trimmed asparagus spears in a single layer on a baking sheet. Make sure they’re not overcrowded to ensure even roasting and prevent steaming.
• Season Well: Drizzle the asparagus with olive oil and sprinkle with salt and pepper. We like to add other seasonings like minced garlic, lemon zest, and grated Parmesan cheese for additional flavor.
• Toss to Coat: Use your hands or tongs to toss the asparagus spears gently, ensuring they’re evenly coated with the oil and seasonings.
• Roast Until Tender-Crisp: Roast the asparagus in the preheated oven until it’s tender but still crisp, usually for about 10 to 15 minutes, depending on the thickness of the spears. Check for doneness by piercing the spears with a fork—they should be easily pierced but not mushy.
• Don’t Overcook: Asparagus cooks quickly, so be careful not to overcook it, or it will become mushy and lose its vibrant color. It should be tender yet still crisp.
• ​Serve Immediately: Asparagus is best served immediately after cooking while it’s still hot and retains its texture and flavor. If you need to keep it warm before serving, you can wrap it loosely in foil.

Recipe FAQ’S

Substitutions and Variations

• Drizzle your baked asparagus with a good quality balsamic vinegar or balsamic reduction for a twist. 
• In a pinch, you can sprinkle the asparagus with garlic powder instead of fresh garlic. 
• Try adding some chopped fresh herbs like rosemary, basil, or thyme for even more flavor.

More Delicious Side Dish Recipes

• Green Beans with Bacon & Pine Nuts
• Roasted Brussels Sprouts with Bacon and Apples
• Haricot Verts with Dijon Vinaigrette
• Chopped Kale Salad
• Grilled Mexican Street Corn Recipe
• Stir-Fried Baby Bok Choy

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Tender Roasted Green Beans

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Easy Oven Roasted Cauliflower

Side Dish

Oven Roasted Broccoli with Garlic, Parmesan and Lemon

Print Pin Rate

Oven Roasted Asparagus Recipe

4.91 from 33 votes

Amy Nash

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Side Dish

Cuisine American

Servings 4 servings

Oven Roasted Asparagus with Garlic, Parmesan, & Lemon is a quick and easy side dish that is especially delicious in Springtime when asparagus is in season!

Ingredients

  

123

• ▢ 1 bunch asparagus
• ▢ 3-4 Tablespoons olive oil
• ▢ Kosher salt & freshly ground black pepper to taste
• ▢ 2 garlic cloves, minced
• ▢ 3 Tablespoons freshly grated Parmesan cheese
• ▢ Juice of ½ a lemon

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Instructions

 

• Heat oven to 425°F.
• Wash the asparagus and trim the bottom inch of so of each stalk to get rid of the tough, fibrous part. A good way of telling where you should cut is to bend one stalk of asparagus toward the bottom until it snaps off. Then lay it next to the rest of the asparagus and cut them all to be the same length.
• Pat the asparagus dry and spread it out in a single layer on a baking sheet. Drizzle with the olive oil and sprinkle generously with kosher salt and freshly ground black pepper. Give the asparagus a toss to coat it evenly in the olive oil and seasoning, then roast it in the oven for 8 to10 minutes, depending on thickness, just until tender.
• Remove from the oven and sprinkle with the garlic, Parmesan cheese, and lemon juice and give it another toss before serving.

Video

[adthrive-in-post-video-player video-id=”W4WBCIp5″ upload-date=”2019-07-30T00:00:00.000Z” name=”Oven Roasted Asparagus” description=”Oven Roasted Asparagus with Garlic, Parmesan, & Lemon is a quick and easy side dish that is especially delicious in Springtime when asparagus is in season! It’s easy to make oven roasted asparagus and everybody loves this simple, but flavorful take on one of the best Spring vegetables!”]

Nutrition

Calories: 173kcal | Carbohydrates: 6g | Protein: 7g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 171mg | Fiber: 2g | Sugar: 2g

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This post was originally shared in 2017. It has been updated with additional information to be more helpful.