Baked Asparagus with Parmesan

Are you ready for asparagus season? This has to be one of the easiest ways to cook asparagus. Just trim the ends, lay out on a foil lined baking sheet, toss with olive oil, sprinkle with salt, pepper, and Parm, and then bake until done. I eat them like French fries. Addictive? Yes.

They’re a perfect side to salmon, scallops, shrimp, or ham and delicious with eggs of any kind—poached, fried, or hard boiled.

Baked Asparagus with Parmesan

From the recipe archive, first posted in 2013.


Baked Asparagus with Parmesan Recipe

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Yield: Serves 2 to 4 as a side dish


  • 1 pound asparagus
  • 2 Tbsp olive oil
  • Salt and black pepper to taste
  • 1/2 cup loosely packed (about 1.5 ounces or 40g) grated parmesan cheese,  or to taste


1 Preheat oven to 400°F (205°C). Break or cut off the woody ends of the asparagus spears. For an added touch, if you want you can use a vegetable peeler to peel the skins off the base of the asparagus spears for a more elegant presentation.

baked-asparagus-parmesan-method-1-600 baked-asparagus-parmesan-method-2-600

2 Arrange the asparagus spears on a foil-lined baking sheet and coat with the olive oil. Sprinkle with salt, pepper and the parmesan.  Bake until the cheese begins to brown, about 8-10 minutes.

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Baked Halibut with Asparagus, Leeks and Dill, from Gluten Free Girl

Miso Ginger Baked Asparagus, from Steamy Kitchen

Baked Asparagus with Balsamic Vinegar, from Two Peas and their Pod

Baked Asparagus with Parmesan

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Showing 4 of 26 Comments

  • sylviane santi

    good idea, I never made them in the oven, I usually steam them. I love them with boiled eggs, you crush the egg , olive oil and salt, then you dip the cooked asparagus in it. Love it

  • Trish

    Yummm – I do this for a snack all the time too, but ruin the healthiness quotient by using hollandaise sauce for dipping.

  • kris

    great recipe; thank you, elise.
    i recommended recently to some friends another asparagus recipe, and they loved it as much as we usually do. it’s caslled ‘asperges flamandes,’ or ‘flemish asparagus’ from belgium, and it works only with fresh asparagus, preferably the thick white ones–but the thinner green ones will do
    1) boil 1 egg per person hard, peel, and crush with a fork to make ‘mimosa’; set aside
    2) peel asparagus leaving the flowery head intact, and boil till tender
    3) at the same time, scrub but don’t peel a few small new potatoes per person, and boil till tender
    4) melt 2-3 tablespoons of butter per person, with salt added
    5) combine in a deep plate: lukewarm asparagus, lukewarm potato slices, egg mimosa, and pour the salted butter over it
    6) generously sprinkle with ground black pepper
    voila, your flemish asparagus!

  • Shirley

    Yummy-sounding recipe. I’ll be trying this. I usually grill asparagus with a little extra virgin olive oil, fresh garlic, a little salt and pepper… love that as well. But I love roasted veggies, and this approach with parmesan sounds amazing. I’ll be making it today actually with my Easter dinner. Thanks, Elise! :-)

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