Oven-Roasted Asparagus with garlic, lemon, and Parmesan is a simple American-style side dish that turns basic asparagus into a bright, restaurant-quality veggie plate. The asparagus roasts on a sheet pan in a hot oven until the stalks are tender-crisp and the tips get lightly browned and a little crispy. Olive oil, salt, and black pepper help the spears caramelize, while fresh garlic and lemon add bold flavor and brightness. A final sprinkle of Parmesan brings a salty, cheesy finish that pairs perfectly with chicken, fish, steak, or pasta. This method works for both thin and thick asparagus and uses just one pan, making it ideal for busy weeknights or holiday dinners. Even beginners can nail this recipe because every step is basic: trim, toss, roast, and top.
Oven-Roasted Asparagus Recipe
This oven-roasted asparagus side dish is coated in olive oil, garlic, lemon, and Parmesan, then roasted until tender-crisp with lightly charred tips. The bright lemon and salty cheese turn simple asparagus into a flavorful American-style veggie side that works with almost any main course. Perfect for busy weeknights or holiday dinners, and friendly for total beginners thanks to easy, step-by-step instructions.
Ingredients
Equipment
Method
Prep the asparagus
- Place the asparagus on a large cutting board and line up the ends with your hands. Use a chef’s knife to cut about 1 to 2 inches off the woody, tough ends so only tender stalks remain.
- Rinse the trimmed asparagus under cool running water in the sink, then pat dry thoroughly with a clean kitchen towel or paper towels so the spears roast instead of steaming.
Season on the pan
- Lay the dry asparagus in a single layer on a baking sheet lined with parchment paper to prevent sticking and make cleanup easier. Use your hands or tongs to spread them out so they are not stacked on top of each other.
- Use a measuring spoon to drizzle 2 tbsp olive oil evenly over the asparagus, then sprinkle 1 tsp salt and ½ tsp black pepper over the spears. Toss everything directly on the baking sheet with your hands or tongs until every spear looks lightly coated and glossy.
Roast in the oven
- Place the baking sheet on the middle rack of a preheated 400°F oven, using oven mitts to slide the pan in safely. Roast for about 12 to 15 minutes, until the asparagus stalks are tender when pierced with a fork and the tips are slightly browned and crisp.
- Halfway through roasting, use oven mitts to pull the baking sheet out and tongs to flip the asparagus so they brown evenly, then slide the pan back in and finish roasting.
Finish with garlic, lemon, and Parmesan
- While the asparagus roasts, add the minced garlic, 1 tbsp lemon juice, and 1 tsp lemon zest to a small bowl using measuring spoons for accuracy, and stir with a spoon until combined.
- When the asparagus is done, use oven mitts to remove the baking sheet and set it on a heat-safe surface, then immediately spoon the garlic-lemon mixture over the hot spears so the heat softens the garlic.
- Use a Microplane or fine grater to sprinkle ¼ cup grated Parmesan evenly over the asparagus, letting it melt slightly on the hot spears, and toss gently with tongs so every stalk picks up some cheese.
- Taste one piece using a fork, then add a small pinch of extra salt or a squeeze of more lemon from a wedge if needed, and finish with a sprinkle of crushed red pepper flakes for a light kick if you like.
Notes
- For thin asparagus, start checking for doneness around 10 minutes; the spears should still look bright green with just a bit of browning on the tips.
- For thicker asparagus, allow closer to the full 15 minutes and make sure you can easily slide a fork through the stalk without it feeling tough.
- To reheat, spread leftover asparagus on a baking sheet and warm in a 375°F oven for 5 to 7 minutes so it stays a bit crisp instead of soggy from the microwave.
