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!

Lemon garlic parmesan asparagus on a white square plate.

Table of Contents
  1. Oven Roasted Asparagus with Garlic, Parmesan, & Lemon
  2. Why You'll Love this Recipe
  3. What You'll Need
  4. How to Roast Asparagus
  5. Choosing and Preparing Asparagus
  6. Serving Suggestions
  7. Tips for Perfect Roasted Asparagus
  8. Recipe FAQ'S
  9. Substitutions and Variations
  10. More Delicious Side Dish Recipes
  11. Oven Roasted Asparagus Recipe Recipe

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 CauliflowerOven Roasted Broccoli with Garlic, Parmesan and Lemon, and Roasted Brussels Sprouts with Bacon and Apples!

A plate with rows of asparagus topped with cheese.

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.
A row of green asparagus on a baking sheet.

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.

Serving Suggestions

As a Side Dish: Roasted asparagus makes a perfect side dish for grilled or roasted meats such as steak, chicken, or fish. It also goes well with all kinds of pasta dishes and risottos.

In Salads: Toss cooled roasted asparagus with mixed greens, cherry tomatoes, crumbled feta or goat cheese, and a balsamic vinaigrette for a refreshing salad.

With Eggs: Serve roasted asparagus alongside scrambled eggs, omelets, or quiche for a tasty breakfast or brunch option.

On Toast: Spread some herbed cream cheese or mashed avocado on toasted bread and top it with roasted asparagus spears for a quick and nutritious open-faced sandwich.

In Pasta Dishes: Add roasted asparagus to pasta dishes such as creamy carbonara or lemon garlic pasta for extra flavor and texture.

As Appetizers: You can serve them with a dipping sauce such as aioli or hollandaise sauce for an elegant appetizer.

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.
A row of asparagus on a baking sheet.

Recipe FAQ'S

What are some health benefits of asparagus?

Asparagus is a good source of vitamins nutritious vitamins and minerals. It is also high in dietary fiber & antioxidants, while also being naturally low in calories and fat.

How do I store leftover asparagus?

Store any leftover asparagus in an airtight container in the fridge for up to 3-4 days. Reheat in a warm oven, air fryer, microwave, or pan on the stovetop to serve or enjoy cold. I don't recommend freezing and reheating cooked asparagus. It's always limp and mushy.

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.
A white plate with a pile of neatly stacked asparagus over a tan tea towel.

More Delicious Side Dish Recipes

Did you make this recipe?

Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.

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Oven Roasted Asparagus Recipe

4.91 from 33 votes
Amy Nash
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
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!


  • 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


  • 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.



Calories: 173kcal | Carbohydrates: 6g | Protein: 7g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 171mg | Fiber: 2g | Sugar: 2g
Tried this recipe? Show me on Instagram!Mention @HouseOfNashEats or tag #houseofnasheats!

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

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About the author

Hi, I'm Amy

I enjoy exploring the world through food, culture, and travel and sharing the adventure with mostly from-scratch, family friendly recipes that I think of as modern comfort cooking.

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Reader questions and reviews

  1. Asparagus is my favorite veggie and it tastes amazing roasted. I could hog a whole sheet of these to myself!

  2. This is my all time favourite way to cook asparagus! Looks like you have cooked it to perfection 😉

  3. Asparagus is one of my favourite veggies. I love this method of cooking it, it looks perfect!

  4. I used to hate asparagus when I was little because my mom always served the pickled version out of the jar or can. EW! I love roasting mine and hitting it with some lemon. I am going to have to step up my game and add the Parmesan! The nuttiness is perfect for asparagus!

  5. Omg love this recipes the only difference i do is i put the garlic on when i put it in the oven besides after

    1. Yum - that would definitely mellow out the garlic flavor a bit as it roasts! I love it really garlicky too though! 🙂

      1. 5 stars
        I split the difference...half the garlic before roasting, the rest after. The DH won't let me cook it any other way!

  6. 5 stars
    It was delicious, I roasted the garlic and lemon together then , added after roasting the. Vegetables then sprinkled with parm..I will definetly make this again.

  7. Love this recipe. Have used it twice this month, I put the garlic in with the cheese. Sprinkle all at once and then splash on the lemon.
    Soooo tasty!!
    Thank You

  8. 5 stars
    OMG!!!!!!!!!! I have never made fresh asparagus and I needed something "vegetable" that would impress for our bbq today. It turned out FABULOUS!!!!! The flavor was perfect and it looked so appetizing! I have had asparagus in 5-star restaurants and it has never tasted (or looked) this good! Thank you so much for the perfect recipe that was quick, easy and a definite showstopper!

  9. This site was... how do I say it? Relevant!! Finally I've found something that helped me.
    Thanks a lot!

  10. Loved this !! I made it for Christmas dinner and it was so easy and delicious !!! Company Had to have the recipe ...real keeper !! I also put the garlic in with the asparagus then finished like the recipe stated . Excellent !

  11. 5 stars
    A wonderful recipe! Thank you! I added shredded gruyere at the end along with the Parmesan and lemon once i placed the asparagus on my oven-proof serving platter. A quick pop back in the oven melts the cheese and heats my platter.

  12. Goodbye large oven! Hello T-Fal Easy Fry, Grill & Steam 3-in-1 XXL Air Fryer, or Breville Smart Oven (for large meals). This asparagus recipe in the AF is spot on. For me, oiling asparaguses in a small container reaches all sides quickly and uses a lot less oil. I find it more efficient. As a bonus, a small container is far easier to wash than cleaning an AF basket with grid. 👌👌👌