Baked Parmesan Asparagus

Baked Parmesan Asparagus is the yummiest way to eat the veggie! It takes just minutes to prep and is the perfect side dish for any meal.

Baked Parmesan Asparagus is probably my favorite way to turn asparagus into a yummy side dish because it’s SO quick and easy! If I have a little more time, I also like to Wrap the Asparagus in Bacon or Puff Pastries with Cream Cheese.

easy Baked Asparagus side

One of my all-time favorite veggies is Asparagus. It has become a family favorite and is one we serve almost weekly as a side dish.

We like to add it to several of our dinner recipes, but we love it as a side; especially this Baked Parmesan Asparagus.

Oven Baked Asparagus is probably the easiest of them all. It’s very simple and always tastes SO delicious!

I actually make the same Parmesan Asparagus Recipe with Zucchini, Brussel Sprouts, and broccoli too because it’s so simple and makes veggies taste even better!

Baked Parmesan Asparagus Recipe

Roasted Asparagus with Parmesan is quick, easy, and so delicious!

PREP. Preheat oven to 400°F.

ASPARAGUS. Trim asparagus ends. Place on a foil-lined baking sheet with any other veggies. Drizzle on olive oil. Sprinkle on garlic pepper, kosher salt, and parmesan cheese.

BAKE. Bake for 15-17 minutes. Serve immediately and enjoy.

Here are some of our favorite dishes to serve this with… the possibilities are endless!

• Ranch Chicken
• Grilled Steak
• Chicken Penne Pasta
• Fried Pork Chops

Alternative Cooking Methods

Grill asparagus directly on the grate or in foil! Prepare asparagus according to the recipe directions. Heat the grill on medium heat. To make Garlic Parmesan Asparagus:

• Grate grilling. Lightly oil the grate and place spears crosswise on the grate. Grill for 5-6 min or until tender, but not burnt.
• Foil grilling. Lightly oil a large piece of aluminum foil. Place asparagus in the center of the foil. Bring foil ends together and seal. Cook for 10-12 minutes. Flipping once during cooking.

Blanching. This cooking method helps to preserve the flavor, texture, and color of asparagus by briefly boiling the vegetable and immediately chilling it.

When making Roasted Asparagus this step is optional but is vital when grilling or freezing. To blanch:

• Boil water in a large pot. Working in batches, add the asparagus to the water and boil for 3-4 minutes.
• Remove, and immediately add to a bowl of ice-cold water for 3-4 minutes.
• Once they’ve been blanched, pat them dry to cook right away or flash freeze them to be stored in the freezer.
• Spread them out on the baking sheet.
• Place it in the freezer for 1-2 hours, just long enough to begin to harden. Transfer the spears to a freezer-safe container. They can be frozen for 6-8 months.

Air fryer. Trim the asparagus spears so that they will fit in the air fryer basket. Coat according to the recipe. Heat the air fryer to 400°F. Spray the basket with cooking spray.

Working in single-layer batches, air fry the asparagus for 5-9 minutes. The length of time will depend on the thickness of the spears and the desired degree of tenderness/crispness.

Recipe Tips

Asparagus spears. One bundle of asparagus is usually about 1 pound and can contain 12-15 thick spears, 20-30 medium spears, or 30-40 thin spears.

• I look for medium-sized spears. Look for asparagus stalks that are firm with tight tips. The color should be bright and consistent with no pale or brown spots. 
• Spread them in a single layer with room in between each spear. This will help them roast and not steam. 
• Store asparagus upright in a cup of water in the fridge. 
• When ready to use, trim by bending the end of the stalk. It will break where the stiff woody end meets the more tender part of the spear.

Easy clean up. Line a baking pan with aluminum foil or parchment paper, or coat with cooking spray.

Additional veggies. Cook zucchini and squash (and lots of other veggies) in the same manner. Slice up the veggies and drizzle on the olive oil, garlic pepper, kosher salt, and parmesan cheese. Works just like a charm!

Bake them however long you like. Some prefer the asparagus chewier or more crispy (how we like them) so just modify the time to how you prefer.

No matter how you bake it the result is a delicious Parmesan-crusted veggie that is easy and takes just a few minutes to prep!

Storing Info

Make ahead of time. You won’t save much time by completely making Baked Asparagus ahead of time as they will still need to be heated back up in the oven.

However, they can be prepped and ready to bake:

• Trim ends, and sprinkle with oil and seasoning.
• Keep them in a container in the refrigerator until ready to bake.
• Sprinkle with cheese and bake according to directions.

Reheat. Stay away from the microwave or the vegetables will become mushy. The best way to reheat Roasted Asparagus is in the oven.

Preheat the oven to 450°F. Spread asparagus on a baking sheet and cook for 4-5 minutes.

FREEZE. Freeze the aparagus before baking. Choose spears that are the size of a pencil or larger, trim the ends, then blanch them (instructions above). 

Transfer to a freezer-safe airtight container. Asparagus will last for 4-6 months.

For more Veggie sides:

• Easy Lemon Herb Roasted Potatoes
• Parmesan Crusted Zucchini
• Baked Parmesan Potatoes
• Roasted Brussel Sprouts
• Cream Cheese and Parmesan Asparagus