When asparagus is fresh and sweet during the spring season, it’s hard to mess it up! The flavor is so incredible that truly the most simple of cooking techniques will give you the best results. Here, we’re oven-roasting asparagus spears to make them more tender and bring out the sweetness. Top it with a little nutty Parmesan cheese, and you’ve got a side dish that’s ready in just a few minutes. Let’s get cooking!
How to prep asparagus
The very bottom of asparagus stalks are often fibrous and tough. To remove the woody ends of the asparagus, use a chef’s knife to cut off the bottom inch or two. You can also snap the stalk, as it will naturally break where the soft stalk ends and the woody part begins. However, you’ll lose a lot of edible asparagus with this method, so we prefer cutting it instead.
Should I blanch asparagus before roasting?
You could, but it definitely isn’t necessary. Save yourself some time and some dirty dishes and just go straight to roasting.
Why is my roasted asparagus mushy?
If your roasted asparagus is mushy or overly soft, it is probably overcooked. That’s why you want to roast it at a high temperature for a short amount of time—that will give you a crisp-tender roasted vegetable side dish.
Wholefully Protip
Keep a close eye on those veggies, because asparagus cooks fast. It can go from crunchy to overcooked faster than you’d think!
What do I need to make this roasted asparagus recipe?
The ingredient list for this roasted Parmesan asparagus is super short:
- Asparagus stalks
- Olive oil
- Salt
- Pepper
- Minced garlic
- Parmesan cheese
It’s one of the simplest ways to prepare asparagus, which is why it is one of our go-to spring side dishes!
What should roasted asparagus look like when done?
You’ll know your asparagus is done when the outside is crisp-tender and beginning to brown. It should bend easily without being floppy. If in doubt, it is better to err on the side of underdone—asparagus that spends too long in the oven can be mushy!
How far in advance can you prep asparagus?
Ideally, you should cook the asparagus on the same day you prep it. Otherwise, it has a tendency to get wilted and overly soft. Once roasted, store asparagus in the refrigerator in an airtight container for three to five days.
Want more roasted vegetable recipes like this one?
- Oven-Roasted Potatoes and Asparagus give you your starch and veggies in one!
- Roasted Beets with Balsamic Glaze are colorful and earthy-sweet.
- Perfect Roasted Brussels Sprouts have won over even the most devout Brussels sprouts haters (You can also try them with bacon and apples)!
- Parmesan Roasted Cauliflower is one of our go-to winter sides.
- Loaded Roasted Cauliflower is loaded with bacon, cheese, green onions, and ranch.
Oven Roasted Asparagus with Parmesan
Roasted asparagus pairs well with almost anything. In this oven-roasted asparagus, Parmesan cheese adds a tasty topping to the tender roasted stalks.
Ingredients
- 1 pound fresh asparagus
- 2 tablespoons extra virgin olive oil
- 1 garlic clove, minced (or 1/4 teaspoon garlic powder)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2-3 tablespoons grated Parmesan cheese
Instructions
- Preheat oven to 425°F.
- Trim asparagus. Drizzle the olive oil over the asparagus, and toss to coat evenly.
- Sprinkle the salt, pepper, and garlic over the asparagus, and toss.
- Spread the asparagus in a single layer on a baking sheet and bake in the preheated oven for 6-8 minutes
- Sprinkle the asparagus with the Parmesan cheese. Serve warm.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 104Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 4mgSodium: 357mgCarbohydrates: 6gFiber: 2gSugar: 1gProtein: 4g
At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.
