Oven-Roasted Garlic Parmesan Asparagus
This oven-roasted asparagus is a quick and flavorful side dish featuring tender-crisp spears flavored with garlic and Parmesan.
Ingredients
Main Ingredients
- 2 lb thin asparagus spears, tough ends trimmed Use thin to medium spears for best texture.
- 1/3 cup vegetable oil (or olive oil)
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
Optional Ingredients
- 1 Tbsp lemon juice Brightens the flavor.
- lemon zest For extra freshness.
- red pepper flakes For a little heat.
Instructions
Preparation
- Preheat oven to 425°F.
- Line a rimmed baking sheet with foil (or parchment) for easy cleanup.
- Rinse asparagus and pat dry. Trim off tough ends (snap or cut about 1–2 inches).
Mixing / Assembling
- Spread asparagus on the prepared baking sheet.
- Drizzle with oil and toss to coat.
- Sprinkle with Parmesan, minced garlic, salt, and pepper. Toss again so the spears are evenly coated.
Cooking / Baking
- Arrange asparagus in a single layer (this helps it roast instead of steam).
- Roast 12–15 minutes, until just tender and the tips are lightly browned.
Resting / Finishing
- Remove from oven and immediately sprinkle with lemon juice if using.
- Serve warm.
Notes
For the best texture, use thin to medium spears—they roast quickly and stay tender. Dry asparagus well before roasting so the cheese clings and the spears brown nicely. Don’t overbake—when asparagus turns olive-green, it’s usually overdone. If you want extra browning, add 1–2 minutes at the end, watching closely.