Salty and savory, the roasting method kills the natural bitterness of asparagus. Try it next to grilled fish or lamb.

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 425 degrees F (220 degrees C).

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  • Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.

  • Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.

Cook's Note

To remove woody ends, grab stalk of asparagus at either end and bend until it snaps. It will naturally snap where it starts to get tough.

Nutrition Facts

123 calories; protein 3.3g 7% DV; carbohydrates 5.2g 2% DV; fat 10.8g 17% DV; cholesterol 1.7mg 1% DV; sodium 471.4mg 19% DV. Full Nutrition

Reviews (1882)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/16/2010
I make this all the time, and it's unbelievably good! I use this recipe exactly, except I've never tried it with garlic. I'm going to try it next time! Also, instead of tossing the asparagus with the parmesan, I toss with all the other ingredients and lay in a single layer, then sprinkle the parmesan all over the top. I bake mine at 350 degrees for 10-12 minutes, depending on the thickness of the asparagus. Oh, and a hint: if you line the baking sheet with aluminum foil, there's hardly any clean up! Read More
(1616)

Most helpful critical review

Rating: 2 stars
01/04/2012
I used half the salt and still it was way to salty. otherwise it was good. Read More
(32)
3009 Ratings
  • 5 star values: 2492
  • 4 star values: 438
  • 3 star values: 48
  • 2 star values: 22
  • 1 star values: 9
Rating: 5 stars
07/16/2010
I make this all the time, and it's unbelievably good! I use this recipe exactly, except I've never tried it with garlic. I'm going to try it next time! Also, instead of tossing the asparagus with the parmesan, I toss with all the other ingredients and lay in a single layer, then sprinkle the parmesan all over the top. I bake mine at 350 degrees for 10-12 minutes, depending on the thickness of the asparagus. Oh, and a hint: if you line the baking sheet with aluminum foil, there's hardly any clean up! Read More
(1616)
Rating: 5 stars
02/15/2011
I prepared the asparagus exactly as the recipe indicated, including all the optional ingredients. It was delicious, but very salty. I recommend reducing the salt to 1/2 tsp or 1/4 tsp. Read More
(678)
Rating: 5 stars
07/12/2010
I make asparagus this way all the time! Didn't know it could taste so good! Do add the garlic though...I don't use the lemon juice. 400 degrees for 10 minutes works in my oven. Read More
(414)
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Rating: 5 stars
03/22/2011
Best way I've cooked asparagus yet! I coated the asparagus with everything but the parmesan cheese. Then when I put it on a foil lined cookie sheet, I sprinkled the cheese. When it cooked the cheese got crispy and gave it a kind of deep fried texture. It was great, and easy and will make it this way everytime. Read More
(204)
Rating: 5 stars
06/17/2011
Optional Parmesan, garlic, and lemon juice - a definite yes to all three! This is excellent and turned out perfectly. Read More
(168)
Rating: 4 stars
09/30/2010
Nice recipe, however I prefer my asparagus to be a little crisper. 12 minutes was too long for the thick stalks I had... 8 minutes would be about right at 425. Read More
(127)
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Rating: 4 stars
10/11/2010
A tasty, easy-to-prepare asparagus recipe. Like other reviewers I would say 12 minutes is altogether too long for thin stalks. Six to eight minutes works for me. I added all the optional ingredients, except the lemon juice, halved the salt and oil (there was lots) and served with Salmon with Brown Sugar Glaze (also from this site). Thanks for the recipe. Read More
(108)
Rating: 5 stars
11/01/2011
Be sure to follow the footnote tip to remove tough part of stem by snapping the asparagus in two. The fresher it is, the better this works, so I do this as soon as I get home from the store (also makes weeknight cooking quicker & easier when I am ready to make). I also like to line the baking sheet with aluminum foil for easy clean up. Instead of tossing with olive oil I spray with cooking spray after the asparagus is spread in an even layer on the sheet. I promise it tastes just as good. Then I sprinkle with coarse salt & fine pepper (sprinkle from up high to more evenly distribute the seasonings). Read More
(106)
Rating: 5 stars
09/14/2012
I used fresh long green beans instead of asparagus, because the asparagus was out of season. delicious! Read More
(72)
Rating: 2 stars
01/04/2012
I used half the salt and still it was way to salty. otherwise it was good. Read More
(32)