Parmesan asparagus becomes tender crisp with delicious crispy edges. This easy side dish feels restaurant worthy, with a quick roast and cheesy finish that melts into every bite.
Holly’s Recipe Highlights
- Flavor: Nutty parmesan and savory garlic go perfectly with sweet roasted asparagus tips.
- Skill Level: This beginner friendly recipe is so easy! Prep, toss, and roast or grill.
- Swaps: Parmesan can be swapped with shredded pecorino Romano or Asiago for a sharper bite.
- Yield: Serves four as a side dish, and it’s super easy to double or triple for a crowd.
Simple Ingredients You’ll Need
- Asparagus: Choose fresh and firm spears with pink or purplish tips and snap off the woody ends. Look for spears equal in width and length.
- Olive Oil: Helps the seasonings stick and adds amazing flavor. Avocado oil is a good substitute.
- Garlic: Freshly minced garlic gives a bold flavor. Garlic powder is a good swap for a lower chance of browning.
How to Make Asparagus in the Oven
- Combine prepped asparagus with oil and seasonings.
- Bake in a single layer until tender crisp (full recipe below).
- Top with Parmesan cheese and broil until the cheese is melted.
Holly’s Tender Crisp Tips
- Dry the asparagus thoroughly so it roasts and gets crispy instead of steaming.
- Keep spears in a single layer with space between them for better browning.
- Start checking for doneness at 6 minutes for thin asparagus and closer to 10 minutes for thick spears.
- Watch the broiler closely, it can go from perfectly done to scorched really quickly.
Storing Leftovers
- Refrigerate leftover Parmesan asparagus in an airtight container for up to 3 days. Freezing cooked asparagus isn’t recommended.
- Reheat in the oven at 400°F for a few minutes, or air fryer until warmed, instead of the microwave to keep the tips crisp.
- Add leftovers to a creamy asparagus soup or to a Denver omelet.
Low Carb Asparagus Favorites
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Parmesan Asparagus
Tender-crisp roasted asparagus tossed with garlic and olive oil, then finished with melty Parmesan under the broiler.
Equipment
Ingredients
- 1 bunch asparagus about 1 pound
- 1 tablespoon olive oil
- 1 clove garlic minced
- ¼ teaspoon salt or to taste
- ⅛ teaspoon pepper or to taste
- ¼ cup freshly grated parmesan cheese
Instructions
- Preheat the oven to 425°F.
- Wash and dry asparagus. Remove the ends.
- Toss asparagus with olive oil, garlic, salt and pepper. Spread on a baking sheet in an even layer.
- Bake for 6-10 minutes until tender-crisp. Spread parmesan over asparagus and broil for 1 minute or until the cheese is melted.
Notes
- Store leftovers in the refrigerator for up to three days. Do not freeze.
Nutrition Information
Calories: 81kcal | Carbohydrates: 5g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 257mg | Potassium: 243mg | Fiber: 2g | Sugar: 2g | Vitamin A: 905IU | Vitamin C: 7mg | Calcium: 84mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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