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 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt, less or more
  • 1/8 teaspoon black pepper, less or more taste
  • 1/2 cup loosely packed (about 1.5 ounces or 40g) shredded or grated parmesan cheese,  or to taste


1 Prep the asparagus: 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.

2 Toss with olive oil, salt, pepper, Parm: Arrange the asparagus spears on a foil-lined baking sheet and coat with the olive oil. Sprinkle with salt, pepper and the Parmesan.

3 Bake: Bake at 400°F until the cheese begins to brown, about 8-10 minutes.

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  • Samantha

    I love this dish & use parchment paper instead of aluminum foil since aluminum foil is really hard on the environment to manufacture!


  • Claudette Cormier

    His was my first time and I loved it, I will do it this week for my guests. Thanks!

  • Bonnie

    Great! Simple and tastes awesome. I squeezed a little lemon juice on top before baking.


  • Christine

    Simple, easy and really tasty!! I will be making this on the regular!!


  • Steven

    Supppppppper goooooood!


  • Bianca

    Love it!!! This was my first time making this recipe and I plan to continue making it!!


  • Ali a

    It was ok. Unfortunately not much flavor


  • Mary Jo

    I use grapeseed oil for high oven roasting temperatures and it tastes wonderful.
    ps: yes I have made this recipe and it’s delicious


  • Julia

    Kids love them.. Like French fries


  • Natural mama shop

    This is my favorite way to make asparagus.


  • Missy

    So delicious! Best recipe for asparagus!

  • [email protected]

    This was was excellent my family really enjoyed this dish. I roughly grated the Parmesan, I was afraid the cheese would burn and was pleasantly surprised when it didn’t. Will be making this again, worthy of a special occasion and easy too!

  • JD

    Best asparagus ever- even my toddler loved it, with the parmesan all crunchy and delicious!


  • Cindy

    I love this recipe. I don’t use parmesan cheese though. I use coconut oil instead of olive oil and I use garlic powder instead of salt.


  • Kelly K

    Love asparagus, love parmesan. Of course I loved this recipe. Will be making again and again.


  • Darren

    This is magical. However… add lemon juice in the beginning and pine nuts right before the end. You’ll love your life.

  • Linda

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

  • Tammy

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

    • Elise Bauer

      Hi Tammy, we get vegetarian Parmesan cheese at Whole Foods.

    • Brandon

      Its not vegan. But it is vegetarian.

    • Sheri

      As a vegetarian, who chooses not to eat meat, I definitely consider this a vegetarian dish. For my friends who are vegan, they would choose not to use the parmesan.

  • Tammie

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


  • 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.

  • 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!

  • skm

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

  • Lance

    Would Emental also work well for this?

  • Sherry in Union, KY

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

  • Susan

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


  • 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. ;)

  • 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.

  • 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!

  • 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!

  • 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:)

  • Robyn Stone | Add a Pinch

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

  • 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! :-)

  • 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!

  • Trish

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

  • 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”