Baked Asparagus with Parmesan

Baked asparagus with olive oil and parmesan cheese. Easy and elegant!

  • 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.

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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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  • 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

    • Laura

      I usually steam my asparagus too to save me a few calories, but I love this idea too! Thanks for reminding me to cut off the woody stems. I always forget to do that and then my 4 year old tells me they are “yucko”

  • 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! :-)

  • Robyn Stone | Add a Pinch

    I love to bake, roast and grill asparagus too! Yours look delicious in your pictures – can almost taste it!

  • Geraldine Sasucier

    My family said these were the best asparagus I ever made. They are truly delicious. I will be making this recipe again and again. Loved it:)

  • 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!

  • 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!

  • 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.

  • 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. ;)

  • Susan

    This was the perfect amount of time to bake! Still the crunch and the parm was an added yummy taste!

  • Sherry in Union, KY

    This went very well with Parmesan-crusted chicken. Thanks for the recipe!

  • Lance

    Would Emental also work well for this?

  • Robert Yesselman

    Isn’t it a bit early for good-tasting asparagus?

  • Sara | Belly Rumbles

    I love simple (who doesn’t), these look brilliant and a great addition to any meal. Even pretty tasty as a stand alone dish.

  • skm

    Made this for dinner tonight – THANK YOU. So delicious!

  • Sandra Cronin

    I love that this recipe is so simple but could have so much variety. You can change up the spices or the type of cheese!

  • Miki

    I thought I was the only one who ate them like french fries! Try as I might I just can’t eat them with a fork – or eat just a few. Seriously – they’re just as addictive but so much better for you! Thanks for the confirmation – and the recipe.

  • Donette Heinze

    Myhusband never liked asparagus until we baked it with olive oil and parmesan cheese. Now he will eat it every time we make it.

  • Tammie

    Yummy I also added infused garlic oil to the mix. My husband who would NEVER eat “ditch weed” loves it.

  • Tammy

    This is a great recipe that we all love. However, it should not be tagged as vegetarian. Parmesan cheese is not vegetarian.

  • Linda

    Oh my gosh, this is so good. I made it and ate half of it myself. Tomorrow I’ll have the other half.