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Oven-roasted Asparagus with Parmesan

Updated on June 26, 2013
Delicious, oven-roasted Parmesan asparagus
Delicious, oven-roasted Parmesan asparagus | Source
5 stars from 1 rating of oven-roasted Parmesan asparagus

I have always liked asparagus, but never really prepared it myself until my family joined a local CSA farm three years ago. I now absolutely love it and preparing it this way is my favorite way to enjoy it. I am always trying new things with it, but I think this is the best preparation of asparagus spears that I have done. I can even get my husband to eat it this way and he is not a fan of vegetables. I am still working on getting my children to eat this, but that may take me a while. I serve this as a side dish, usually with grilled chicken, but I love this asparagus so much it sometimes becomes my whole meal. And my lunch the next day.

I have prepared the asparagus spears before on my grill the same way. This also works wonderfully. I have a gas grill with three burners and I turn off the middle burner. I have the other two set on medium heat. I cook the spears on a cookie sheet the same way as I do in the oven for about the same time. Always check your spears about 10 minutes and they should turn out great. I hope you enjoy my very simple asparagus spear recipe!

What you need (plus breadcrumbs if you want to try adding them)
What you need (plus breadcrumbs if you want to try adding them) | Source
Asparagus cooking with Parmesan
Asparagus cooking with Parmesan | Source
Asparagus with Parmesan and bread crumbs
Asparagus with Parmesan and bread crumbs | Source
Asparagus ready to enjoy!
Asparagus ready to enjoy! | Source

Cook Time:

Prep time: 5 min
Cook time: 25 min
Ready in: 30 min
Yields: serves 4 easily as a side dish


  • 2 lbs asparagus, fresh
  • 2-3 Tbsp olive oil
  • 1 tsp black pepper, freshly ground if possible
  • 1/2 tsp Sea salt, freshly ground
  • 1/2 tsp garlic salt, freshly ground
  • 1 Tbsp Parmesan cheese, dried powder or shredded fresh
  • 1 Tbsp breadcrumbs, optional

How to:

  1. Preheat oven to 400°. Wash and pat dry asparagus spears. Snap off woody ends of asparagus. To do this, bend them carefully until the large end breaks off. You can trim the ends off with a knife to make them straighter looking if you wish.
  2. Line a cookie sheet with aluminum foil. Lay out the asparagus spears in a single layer across the whole cookie sheet. Drizzle olive oil over the spears. Roll the asparagus so it is all coated with the olive oil. I prepared a second, smaller pan for some asparagus that I wanted to sprinkle bread crumbs over in addition to the cheese and spices.
  3. Sprinkle the pepper, Sea salt and garlic salt evenly over the asparagus spears. Sprinkle the Parmesan cheese evenly over all the asparagus. In my additional pan, I sprinkled Italian style breadcrumbs over the asparagus spears as well. I did not want them to seem dipped in a batter, I just wanted a little crispness on them from the breadcrumbs. Next time, I may prepare an egg based batter to more fully cover them in breadcrumbs, but I really do prefer it very light on asparagus spears.
  4. Roast asparagus in the oven for about 30 minutes. I check mine every 10 minutes and turn it each time that I check it. The ends should start browning as it begins to caramelize nicely. Check for doneness with a fork, it should pierce the asparagus spear fairly easily with just a little snap as it breaks the skin. Bear in mind that skinnier pieces will cook faster than thicker pieces and keep a close eye on smaller spears. Serve immediately when done as a side dish and enjoy! I actually ate so many of these spears, I did not eat much else for dinner.


Submit a Comment

  • vocalcoach profile image

    Audrey Hunt 2 years ago from Nashville Tn.

    Thanks for this yummy recipe! So anxious to try this. Love your easy step instructions and good photos. Voted up and sharing.

  • amberld profile image

    Amber Dahnke 2 years ago from New Glarus, WI

    so delicious and easy this way!

  • Larry Rankin profile image

    Larry Rankin 2 years ago from Oklahoma

    Love asparagus. This looks like an amazing recipe.

  • amberld profile image

    Amber Dahnke 3 years ago from New Glarus, WI

    Sounds delicious!

  • profile image

    Lallan 3 years ago

    i baste them with Olive oil and garlic first. In the mildde layer i put Ricotta cheese mixed with crushed garlic and chopped fresh spinach and top with zuchinni, then sauce, repeat and a final topping of Parmesan or your choice of cheese. Lettuce wraps with spicy thai ground pork with fried onions and garlic. i use red chilis, garlic, toasted sesame seeds and sesame oil to season the pork. Ground meat of your choice fried with cherry tomatoes cut in half and Zuchinni Salt and peper to taste topped with fresh chives and basil. Lions head soup basically ground pork mixed with green onions, an egg, sesame seed oil salt and pepper, rolled into meat balls, fry up half a head of Savoy cabbage in butter, and onions, and 2 cups of chicken broth and 2 cups of water, let come to a simmer put in the raw pork meatballs, let simmer covered for 30 mins or till pork meatball are fully cooked, we had ours topped with fresh cilantro, green onions and sesame oil. soya sauce would be good if u were feeling like a bit of a cheat For breakfasts we have been doing baked eggs in ham cups done in ramekins @ 350 degree oven topped with cheese of your choice and green onions, bake for 12 minutes, yolks are still runny at this point but whites are cooked. and different varations of this, have used bacon, salami, thuringer, added a ricotta creamy sauce on top etc this is just whats in my head from the last week

  • amberld profile image

    Amber Dahnke 4 years ago from New Glarus, WI

    My fingers are crossed, fresh is so much better than canned! Hope it works out and he likes my recipe!

  • sgbrown profile image

    Sheila Brown 4 years ago from Southern Oklahoma

    My husband loves asparagus, but he will only eat the canned variety. Canned asparagus make me gag! I have tried a couple of different recipes and he still prefers the canned. I am definitely going to try this as it sounds delicious! Cross your fingers for me as I would love to get him away from the mushy canned stuff! Voted up, useful and pinning! :)

  • amberld profile image

    Amber Dahnke 4 years ago from New Glarus, WI

    This is such an easy way to prepare asparagus. I used to be afraid of making it at home because I liked it so much in restaurants and did not want to ruin it at home. I now think it is one of my favorite veggies to make! Thank you for checking out my recipe!

  • amberld profile image

    Amber Dahnke 4 years ago from New Glarus, WI

    This recipe does work really well on the grill and is so yummy and fresh for the summer. Hope your family loves it too!

  • amberld profile image

    Amber Dahnke 4 years ago from New Glarus, WI

    I truly love asparagus too and really think the Parmesan is a great addition to it. Just gives it an extra lift and is delicious, hope you love this recipe when you make it too, and thank you for checking it out!

  • chef-de-jour profile image

    Andrew Spacey 4 years ago from Near Huddersfield, West Yorkshire,UK

    Great idea. I love the way asparagus starts to peep through the bed when warmer spring weather arrives. A wonderful food. Your method of cooking is simple yet tasty - I'm sure your children will at least try it!! My two sons did. One loved it, the other....well....he's still thinking about it!


  • vocalcoach profile image

    Audrey Hunt 4 years ago from Nashville Tn.

    My family will love this recipe. Light up the grill! Voted up, useful, interested and sharing. Thank you.

  • torrilynn profile image

    torrilynn 4 years ago

    ive never had asparagus with parmesan before but i must say that i absolutely love asparagus nom nom nom. voted up, pinned, and shared.

  • Annie Miller profile image

    Annie Miller 4 years ago from Wichita Falls, Texas

    I love asparagus, too. This looks and sounds so delicious! I am hoping the local farmer's market has asparagus when I go this weekend because I fully intend to make this!

  • Bill Yovino profile image

    Bill Yovino 4 years ago

    I do something similar and it is always a big hit. In the summer, I roast the asparagus outside on a gas grill to avoid heating up the house. I use two disposable aluminum trays. I put a little water in the bottom tray, then put the tray with the asparagus on top. This prevents it from burning.