Baked Asparagus with Parmesan

Baked asparagus with olive oil and parmesan cheese.

  • 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.

baked-asparagus-1 baked-asparagus-2

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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  1. barb

    this has to be the very most favorite way to cook asparagus. And it’s almost asparagus overload cause it seems to be around for such a short time. Thanks for the reminder.

  2. Rita

    I make oven roasted asparagus all the time. I love it with lots of garlic, cracked black pepper, sea salt, olive oil and a little balsamic vinegar. I love when the flower ends get crunchy. Yum making my mouth water right now!

  3. Char James-Tanny

    Perfect timing! I caught this right as I was getting ready to prep the asparagus for dinner and tried it…thanks!

  4. 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

  5. Trish

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

  6. 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!

  7. 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! :-)

  8. Jayne

    Just love asparagus a whole lot. I saw in a recent recipe for Parmesan Asparagus. They roasted the asparagus, then rolled it in a bed of grated Parmesan before returning into the oven for a final broiling. They almost looked like cheese sticks at the end. Fabulous!

  9. Jackie

    I made this for Easter brunch. Added some chopped proscuitto that I’d crisped up a little bit in a glass baking dish with a little olive oil. When that was done, I layered in the asparagus, parm, salt and pepper and roasted for about 10 minutes. YUM!

  10. Hiram

    This looks great. I am wondering how closely asparagus and onions are related. My allergy to onions, garlic, leeks, etc. has made me cautious of trying new foods. Does anyone think that I will have trouble with this dish/are there any possible alternatives? Any advice would be helpful and no I do not have a deathly reaction so you will not be held accountable. Thank you.

  11. beth

    this showed up just in time for Easter dinner, and was a hit all the way around – the silence around the table as everyone happily munched away spoke for itself. ;)

  12. Colinde

    Asparagus are delicious. It’s new for me to bake asparagus . It seems to me incredibly tasty. Once we have good weather in Netherlands I’m going to try this recipe. Thanks for the recipe!

  13. Jen

    This sounds delicious! I wonder what would go well with the asparagus? Ciabatta bread maybe? Or rice? What would you recommend?