Roasted Asparagus

Perfectly tender and yet slightly crisp Roasted Asparagus with garlic, lemon and Parmigiano Reggiano (aka authentic parmesan) is an amazingly delicious side dish. Within the recipe post are tips in choosing the right asparagus, how to store and roasting times.

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Oven Roasted Asparagus with Garlic, Parmesan and lemon platted on a white platter sitting on a marble countertop.

Oven Roasted Asparagus is a quick and simple side dish that tastes delicious next to grilled meats, seafood, pasta, etc.

Choosing the Right Asparagus

Fresh asparagus should be firm to the touch and stand upright. Also it should be bright green with tips that have a purple hue.

Avoid asparagus that has gone limp, has a dull coloring or the bottom of the stalks are turning yellow rather than white. These signs indicate that the asparagus is on its way to expiring.

How To Store Fresh Asparagus

Fresh asparagus is absolutely delicious. However, it can go bad fairly quickly compared to other veggies. The best way to extend its shelf life is to trim approximately 1/2-1 inch off of the bottom of the stalks. Once trimmed, store upright in the refrigerator in a wide mouthed glass jar or drinking glass with a few inches of water.

Tools Needed

This asparagus recipe is incredibly easy to make. However, there are certain tools that both make the job easier and are needed in the preparation. Here are the tools starting with the most important.

  • Sided Cookie Sheet– These type of cookie sheets (also know as jelly roll pans) are incredibly important when roasting veggies because the pan holds onto the liquids.
  • Rotary Cheese Grater– The final addittion of freshly grated Parmigiano Reggiano (authentic Italian Parmesan) tastes absolutely divine on the asparagus. However, grating it can be a bit challenging, The XOXO rotary grater makes it very simple to grate.
  • Microplane– Also known as a zester, makes very fine shreds of lemon zest and can be used to grate the Parmigiano Reggiano but with just a bit more effort.
  • Chef’s Knife– If there is one knife that is a must have it is the chef’s knife.
  • Cutting Board
  • Colander (as seen in video)- When cooking larger quantities or preparing odd shaped ingredients a larger colander can be a huge help.

Ingredients Needed

  • Fresh Asparagus– For roasting purposes fresh asparagus yields the best results. (See Choosing the Right Asparagus and How To Store Fresh Asparagus sections above for more details.)
  • Extra Virgin Olive Oil– Because extra virgin olive oil is the highest quality and most flavorful, it adds wonderful flavor to the asparagus. Normally extra virgin olive oil is best for lower cooking temperatures. However, since this recipe has a very short cooking time it is fine to use.
  • Garlic– Fresh peeled and crushed garlic adds in the best flavor.
  • Salt– Using a high quality sea salt like Maldon’s Sea Salt Flakes adds a fresh and clean flavor to any type of roasting recipe.
  • Black Pepper
  • Lemon Zest– One of the best ways to add a bright citrus punch without excess liquid is to use only the lemon zest on the freshly roasted asparagus.
  • Parmigiano Reggiano (aka real authentic Italian parmesan)– The absolute BEST parmesan with amazing flavor, texture and is perfect for the health conscious. Costco by far has the best value on Parmigiano Reggiano.

How To Make

Preparing Asparagus

  1. Preheat oven to 425โ„‰.
  2. Remove rubber band from asparagus bunch and rinse the asparagus well. Let sit to drain while preparing oil mixture.
  3. Whisk together oil, garlic, salt and black pepper.
  4. Break or snap off the tough woody ends of the asparagus spears.
  5. Place asparagus onto a sided cookie sheet and pour oil mixture evenly over the asparagus.
  6. Using hands gently toss the asparagus making sure each spear is coated with oil.
  7. Line the asparagus in a single layer on the cookie sheet.

Roasting Time

Roast the asparagus in a preheated 425โ„‰ oven following the roasting times below and making sure to stir halfway through roasting.

  • Thin Asparagus– 8-10 minutes
  • Medium Thick Asparagus– 11-14 minutes
  • Thick Asparagus– 15-20 minutes.

Note: The thickness of the asparagus is purely based on personal preference. It is not a deciding factor is how well the recipe turns out.

Garnishing Asparagus

  1. Once roasted transfer asparagus immediately to a platter.
  2. Pour excess juices from cookie sheet over asparagus. 
  3. Top with lemon zest and freshly grated cheese.

What To Pair With

Leftover Uses

This asparagus is absolutely amazing eaten cold the next day, which makes it perfect for packing in work lunches. Additionally, it can be added to cold pasta salads such as Springtime Pasta Salad, Bacon Tortellini Pasta Salad or Lemon Orzo Pasta Salad. One additional option is adding the cold asparagus to green salads such as Strawberry Walnut Salad, Arugula Pear Salad or Avocado Chicken Salad.

More Delicious and Easy Vegetable Side Dishes

Roasted Zucchini Slices

Balsamic Grilled Brussel Sprouts

Sweet Potato Cakes

Mexican Coleslaw with Cilantro Lime Dressing

Italian Sautรฉed Baby Spinach

Roasted Butternut Squash

An overhead photo of roasted Parmesan Asparagus on a white platter.

Roasted Asparagus

Perfectly tender and yet slightly crisp Roasted Asparagus with garlic, lemon and Parmigiano Reggiano (aka authentic parmesan) is an amazingly delicious side dish. See note section below for tips in choosing the right asparagus, how to store and roasting times.
5 from 2 votes
Print Pin Rate
Course: Vegetable/Side Dish
Cuisine: American
Keyword: Parmesan Asparagus, Roasted Asparagus
Prep Time: 5 minutes
Cook Time: 12 minutes
Servings: 4 servings
Calories: 112kcal
Author: Heather

Equipment

Ingredients

  • 1 bunch asparagus *approximately 1 pound, see Note #1 below
  • 2 tablespoons extra virgin olive oil
  • 2 large garlic cloves
  • 2 teaspoons salt
  • 1/8 teaspoon black pepper
  • 1/4 cup freshly grated Parmigiano Reggiano *see Note #2 below
  • 2 teaspoons lemon zest *from about 1 small lemon

Instructions

  • Preheat oven to 425โ„‰.
  • Remove rubber band from asparagus bunch and rinse the asparagus well. Let sit to drain while preparing oil mixture.
  • Whisk together oil, garlic, salt and black pepper.
  • Break or snap off the tough woody ends of the asparagus spears.
  • Place asparagus onto a sided cookie sheet and pour oil mixture evenly over the asparagus.
  • Using hands gently toss the asparagus making sure each spear is coated with oil.
  • Line the asparagus in a single layer on the cookie sheet.
  • Roast the asparagus in a preheated 425โ„‰ oven following the roasting times below and making sure to stir halfway through roasting.
    Thin Asparagusโ€“ 8-10 minutesย 
    Medium Thick Asparagusโ€“ 11-14 minutes
    Thick Asparagusโ€“ 15-20 minutes.
  • Once roasted transfer asparagus immediately to a platter. Pour excess juices from cookie sheet over asparagus. Top with lemon zest and freshly grated parmesan cheese.

Notes

Recipe Notes

Note #1– For the video this recipe was doubled. For people who love asparagus, use 1/2 pound per person and for everyone else aim for 1/4 pound per person.

Choosing the Right Asparagus

Fresh asparagus should be firm to the touch and stand upright. Also it should be bright green with tips that have a purple hue.

How to Store Fresh Asparagus

The best way to store asparagus is to trim approximately 1/2-1 inch off of the bottom of the stalks. Once trimmed, store upright in a wide mouthed glass jar or drinking glass with a few inches of water in the refrigerator.
Note #2– Parmigiano Reggiano is true authentic parmesan cheese that comes in block form and an amazing flavor and texture. Costco has the best price on authentic Parmigiano Reggiano.

Nutrition

Calories: 112kcal | Carbohydrates: 5g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 4mg | Sodium: 1266mg | Potassium: 242mg | Fiber: 3g | Sugar: 2g | Vitamin A: 900IU | Vitamin C: 8mg | Calcium: 106mg | Iron: 3mg
Tried this recipe?Mention @thefedupfoodie or tag #thefedupfoodie!

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4 Comments

  1. 5 stars
    I think I am an asparagus fan now because of this recipe. I made it because my mom loves asparagus and I was plenty surprised by how delicious it was. I mean, I couldn’t stop snacking on them kind of delicious.

    1. That makes me so happy to hear. It’s the lemon and garlic that does it for me each and every time. Thank you Rachel for taking the time to make the recipe and coming back to comment and rate it.

5 from 2 votes

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