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closeup view of white serving platter with baked asparagus sprinkled with Parmesan cheese and 2 lemon slices, surrounded by container of Parmesan cheese, and spoon, dish towel, and serving fork
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Best Oven Roasted Asparagus

Try the best oven-roasted asparagus with a few extra flavors! Garlic, Parmesan, and lemon add tangy zest and savory elements, making this simple veggie side dish one you can’t stop thinking about! Pair this easy sheet pan side dish with your weeknight dinners or fancier holiday meals.
Course Side Dish
Cuisine American, Mediterranean
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 4
Calories 67kcal
Author Jennifer Draper

Equipment

  • Baking sheet

Ingredients

  • 1 pound fresh asparagus trimmed (ours was ¼ inch thick)
  • 1 tablespoon olive oil
  • 2 cloves garlic finely minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 tablespoons freshly fine grated Parmesan cheese
  • 1 teaspoon lemon zest
  • 2 teaspoons fresh lemon juice

Instructions

  • Preheat oven to 425℉
  • Trim woody ends from asparagus
  • Pat asparagus dry.
  • Toss with olive oil, garlic, salt, and pepper
  • Arrange spears in a single layer on a baking sheet or pan
  • Roast for 8-12 minutes, depending on thickness
  • Remove from oven and immediately sprinkle with Parmesan, lemon zest, and lemon juice
  • Serve immediately

Notes

  • Store leftover asparagus in a sealed container in the fridge for up to 3 days.
  • For the best results, reheat leftover asparagus in the oven at 400℉ until warmed through and some of the crispiness is restored, or reheat in the air fryer at 350℉ for 3-5 minutes.
  • Pat the asparagus spears thoroughly dry before adding oil and seasonings.
  • Use just enough olive oil for a light, even coating. Too much oil can make the asparagus greasy and prevent it from roasting properly.
  • Spread the spears in a single, even layer, leaving a little space between each one. A crowded pan will steam the asparagus rather than roast it.
  • Add the Parmesan immediately after roasting while the asparagus is still hot so it melts slightly.
  • Start checking thin asparagus early since it can go from tender to overcooked very quickly.

Nutrition

Calories: 67kcal | Carbohydrates: 6g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 337mg | Potassium: 245mg | Fiber: 3g | Sugar: 2g | Vitamin A: 880IU | Vitamin C: 8mg | Calcium: 54mg | Iron: 3mg