Garlic Parmesan Roasted Asparagus side dish is easy to make in minutes with only six ingredients yet turn out tasty and full of flavor. They’re tender-crisp with loads of garlic and Parmesan!
I love asparagus and regularly keep a bunch or two at home, even during months when they’re out of season and are horribly expensive. These delectable spears are a regular on our meal rotation, and garlic parmesan roasted asparagus happens to be my ultimate favorite way to cook them.
Roasting brings out the natural sweetness of vegetables, and with a full-on garlic and Parmesan flavor, these roasted asparagus are absolutely addictive! This cooking method is incredibly easy yet delivers amazing flavors. All it takes is a quick toss in olive oil and seasonings plus 10 minutes in the oven.
This roasted asparagus side dish is perfect for busy weeknight dinners but fancy enough for company. The tender-crisp spears and mouthwatering garlic and parmesan flavor combo are sure to be a hit even with non-vegetable lovers on your list!
- Asparagus– fat spears are best for roasting as the skinny ones tend to dry out and get stringy quickly.
- Olive oil– helps crisp the vegetable. You can use ghee or vegetable oil of choice
- Garlic– use fresh for best results. Imparts flavor and texture.
- Parmesan cheese– add salty and rich taste
- Seasonings– enhance the flavor with salt and pepper! You can also take this already-amazing recipe up a notch with a kick of heat! Add a dash or two of cayenne pepper, paprika, or red pepper flakes for a touch of spice.
Preparing the asparagus
- When buying asparagus, choose spears that are brightly colored and check the ends to make sure they are intact and are not overly dry and brown.
- Asparagus typically lasts for about 2 to 3 days in the fridge. To keep fresh for up to a week, store the spears standing up in a jar with about 2 inches of water and loosely cover the top with a plastic bag.
- To trim the tough ends, snap off at the point where the spear naturally bends.
Don’t overcrowd the roasting pan. Use a large enough roasting pan so the asparagus stalks don’t steam. If you double this recipe, consider roasting in batches, especially if you don’t have a large enough roasting pan.
Frequently Asked Questions
Should I soak asparagus before roasting?
Fine grit and sand can get trapped in the asparagus tips. I find rinsing the spears thoroughly under cold running water is enough to rid of the sandiness, but you can give them a quick soak in a bowl of cold water for a few minutes if you have time.
Do you have to parboil asparagus before roasting?
NO, it is unnecessary. Roasting is a quick method, and will take only a few minutes to cook the vegetable to perfection. Blanching beforehand poses the risk of overcooking the asparagus.
Why is my roasted asparagus soggy?
Mushy asparagus is most probably from overcooking. It’s a good idea to check on them periodically since all ovens vary in temperature. Take them out of the oven a minute or so before you think they’re done, as they will continue to cook in the residual heat. The spears are done when they bend with a little snap but are not too crunchy.
- Serve this garlic parmesan asparagus side dish with grilled meats, roast chicken, or baked salmon for a delicious and nutritious family meal. Getting in your daily greens couldn’t be easier!
- While the roasted spears are incredibly delicious in themselves, consider adding other garnish or toppings such as chopped nuts, seeds, or freshly chopped herbs. You can also drizzle them with freshly-squeezed lemon juice for a spot of citrus flavor.
- 1 pound asparagus
- 1 tablespoon olive oil
- kosher salt to taste
- freshly-ground pepper to taste
- 3 cloves garlic, peeled and minced
- 2 tablespoons Parmesan cheese, grated
- Preheat oven to 425 F.
- Rinse asparagus well under cold running water. Pat dry with paper towels.
- Break off tough ends of asparagus. Place on a baking sheet and drizzle with olive oil. Season with salt to taste and generously with pepper. Toss to coat fully.
- Spread asparagus in a single layer on baking sheet. Sprinkle with garlic and Parmesan cheese.
- Roast in the oven for about 8 to 10 minutes or until tender yet crisp. Serve immediately.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”