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A white plate with roasted asparagus topped with grated cheese and lemon zest, garnished with lemon slices.
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Oven Roasted Asparagus with Parmesan Recipe

Sheet-pan oven roasted asparagus with parmesan roasted onto the spears and a bright garlic-lemon finish. One pan, ready in about 25 minutes.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: American
Keyword: baked asparagus, garlic lemon asparagus, oven roasted asparagus with parmesan, parmesan asparagus, roasted asparagus, sheet pan asparagus
Servings: 4 servings
Calories: 183kcal
Author: Chef Jenn

Ingredients

  • 1 pound asparagus woody ends trimmed
  • 1 large shallot thinly sliced
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ⅓ teaspoon black pepper
  • ½ cup grated parmesan
  • 1 tablespoon olive oil to finish
  • 2 garlic cloves minced
  • 1 lemon zested, plus 1 tablespoon juice

Instructions

  • Heat the oven to 425°F. On a sheet pan, toss the asparagus and shallot with the 2 tablespoons olive oil, salt, and pepper. Spread in a single layer so it roasts instead of steaming.
  • Roast 10 minutes, until the asparagus is nearly tender, the tips are browning, and the shallot is soft. Check thin spears at 8 minutes.
  • Scatter the parmesan over the top and roast another 3 to 4 minutes, until melted and golden. Broil 1 to 2 minutes for a crisper finish.
  • Meanwhile, warm the 1 tablespoon finishing olive oil in a small pan over low heat. Add the garlic and cook 30 to 60 seconds, until just fragrant, not browned. Off the heat, stir in the lemon zest and juice.
  • Drizzle the garlic-lemon over the hot asparagus and toss gently. Finish with a little extra parmesan and black pepper. Serve right away.

Notes

Recipe Card Tips

  • Add the parmesan only in the last 3 to 4 minutes. Put it on at the start, and it scorches before the asparagus is done.
  • Pull the garlic off the heat the second it smells fragrant, around 30 to 60 seconds. Let it brown, and the whole finish turns bitter.
  • Serve within a few minutes of saucing. The crisp parmesan softens, and the spears keep cooking from their own heat the longer they sit.

Nutrition

Serving: 1cup | Calories: 183kcal | Carbohydrates: 10g | Protein: 7g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 11mg | Sodium: 513mg | Potassium: 319mg | Fiber: 3g | Sugar: 3g | Vitamin A: 973IU | Vitamin C: 22mg | Calcium: 151mg | Iron: 3mg