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Parmesan Roasted Asparagus

With vibrant stalks of asparagus tossed in seasonings and olive oil, then roasted until tender and perfect, and topped with Parm, this Parmesan Roasted Asparagus recipe is an incredible way to prepare asparagus. I’d even argue that roasted asparagus with Parmesan might just be THE quintessential side dish of spring.

Asparagus is the queen of spring veggies! And for good reason – it’s absolutely delicious. I’ve showed you three different ways to cook asparagus, here, but today, I’m taking one of those methods and making it extra delicious!

We’re oven-roasting asparagus, then topping it with Parmesan, lemon juice, crushed red pepper flakes (if you’re into the heat), and parsley. And it is SO good!

Table of Contents

Why You’ll Love Roasted Asparagus with Parmesan



How to Make Parmesan Roasted Asparagus

Tips for Success

How to Store Parmesan Roasted Asparagus

Can I Freeze Roasted Asparagus?

More Asparagus Recipes

Why You’ll Love Roasted Asparagus with Parmesan

Those tender stalks lend themselves so well to so many cooking methods, but oven-roasting is a fave. It’s easy and you can control how much you want to cook your asparagus: Roast just until tender, or leave it in there for awhile longer for more golden-brown-caramelized crispy bits. It’s honestly incredible either way.

The Parmesan adds a savory, salty element that pairs SO well with asparagus. I also love to add lemon juice for a hit of brightness, and crushed red pepper flakes for a touch of heat. The combo is *chefskiss* good!

If you’re avoiding dairy, there are some vegan Parmesan cheese substitutes out there that are really good on this Parmesan Roasted Asparagus, too.


Asparagus – Choose thick or thin asparagus; your preference. Make sure your bunch doesn’t have any shriveled stalks and isn’t too brown on the cut bottom.

Olive oil – For tossing the asparagus before cooking.

Garlic powder & dried thyme – Both seasonings add a nice welcome savory note. You can leave off the thyme if you like; it will still taste delicious.

Crushed red pepper flakes – I like to add a pinch before roasting, and top with another little pinch after. If you like a lot of heat, go for it! But if you’re not into the heat or you’re feeding kids who don’t go for spiciness, you can leave them off.

Salt & pepper – Adjust to your tastes.

Parmesan cheese – Freshly shredded, it gets melty and perfect on roasted asparagus. Feel free to sub in a vegan Parm, or you can even leave it off and top with flakes of finishing salt instead if you like.

Lemon – A squeeze of lemon right before serving adds vibrant, bright flavor.


Make it vegan: Swap in a vegan Parmesan cheese substitute, or omit the Parm altogether and finish with sea salt flakes. Maybe zest your lemon and sprinkle that over the top after roasting, too, for a colorful touch with a hit of flavor.

Use feta instead of Parm: Feta crumbles are delicious on asparagus! Just swap in a few crumbles for a twist.

How to Make Parmesan Roasted Asparagus

First, prep your asparagus by washing it, drying it, and snapping off the woody ends. I go into more detail about how to prepare your asparagus in my asparagus guide.

Then, place the asparagus on a parchment-lined baking sheet and toss with the olive oil and seasonings.

Bake it until the asparagus is tender and has some golden crispy bits (longer is better for more crispiness).

Pull it out of the oven and sprinkle on the Parmesan, parsley, and more crushed red pepper flakes if you like, then squeeze half a lemon over the top.

Roasted Asparagus with Parmesan couldn’t be any easier, basically!

Tips for Success

Dry your asparagus before roasting it by dabbing it with a paper towel. Any excess water will cause a steaming effect instead of a roasting effect.

Line baking sheets with parchment for easy clean-up.

Thin asparagus takes a shorter amount of time to cook; thick takes longer. To test for doneness, poke the thick end of a stalk with a fork and if it slides through with just a small amount of resistance, then your asparagus is tender.

How to Store Parmesan Roasted Asparagus

Store leftovers in an airtight container in the refrigerator for up to 3 days. It will wilt some in the fridge, so keep that in mind. I like to cut up leftover roasted asparagus and toss it into scrambled eggs or salads.

Can I Freeze Roasted Asparagus?

No, I don’t recommend freezing asparagus because the process of freezing and thawing will affect the texture.

More Asparagus Recipes

Balsamic Marinated Asparagus

Lemony Marinated Asparagus

Asparagus Puff Pastry Tart

Cream of Asparagus Soup

I hope you love this easy roasted asparagus with Parmesan as much as we do! Roasted asparagus is pretty much a staple side veggie around here all spring long. It’s one of my favorite parts of spring, if I’m being honest!


Roasted Asparagus with Parmesan

Asparagus stalks, roasted until tender and succulent, then topped with salty Parmesan cheese, crushed red pepper flakes, and a squeeze of lemon to brighten the whole affair. One of the BEST ways to enjoy asparagus!
Keyword baked asparagus with parmesan, oven roasted aspragus with parmesan, parmesan roasted asparagus, roasted asparagus with parmesan
Prep Time 5 minutes minutes
Cook Time 12 minutes minutes
Servings 4
Calories 112kcal
Author Kare


1 bunch asparagus ends trimmed; around 1 pound2 tablespoons olive oil1/2 teaspoon garlic powder1/4 teaspoon dried thymePinch crushed red pepper flakes1/2 teaspoon kosher salt plus more to taste1/4 teaspoon freshly ground black pepper plus more to taste1/4 cup shredded Parmesan cheese2 tablespoons parsley minced; optional1 tablespoon lemon juice from half a fresh lemon


Preheat oven to 425°F.
Trim and wash the asparagus and pat dry with a paper towel. Add the asparagus in a single layer to two 9×13 baking sheets.
Drizzle with olive oil and sprinkle on the garlic powder, thyme, crushed red pepper flakes (if using), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss with your hands to distribute the oil and seasonings.
Place in the oven and bake for 8-14 minutes, until tender and the tips begin to brown. The baking time will be shorter for thinner stalks and longer for thicker stalks.
Remove from the oven and sprinkle with Parmesan and parsley. Squeeze the lemon juice over the top. Add more salt and pepper if desired, and serve.


Vegan option:

Swap in a vegan Parmesan cheese substitute, or omit the Parm altogether and finish with sea salt flakes. Maybe zest your lemon and sprinkle that over the top after roasting, too, for a colorful touch with a hit of flavor.


Serving: 1g | Calories: 112kcal | Carbohydrates: 5g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 4mg | Sodium: 395mg | Potassium: 255mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1071IU | Vitamin C: 10mg | Calcium: 106mg | Iron: 3mg

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