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Get It NowTreat yourself to this easy baked asparagus recipe with parmesan! It’s perfect for when asparagus is in season, but let me be honest, I make it all year if the asparagus at the store looks good. This cheesy parmesan asparagus is a lot like regular roasted asparagus, but adds a generous sprinkle of cheese, plus Italian seasoning. Even my kids like it!
This dish is so simple, but so delicious! It works as a simple brunch with eggs or the best side dish to a healthy dinner. And if you like the flavors of oven baked asparagus with cheese and garlic, you’ll also like asparagus stuffed chicken.
Why You’ll Love This Baked Asparagus Recipe
- Perfectly tender spears
- Cheesy and savory in every bite
- Just 6 simple ingredients (plus salt and pepper)
- One pan with easy cleanup
- Less than 20 minutes from start to finish
- Easy, healthy, perfect side dish for a variety of meals
Ingredients & Substitutions
This section explains how to choose the best ingredients for baked asparagus, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Asparagus – The star vegetable! Choose firm, medium asparagus stalks with tightly closed tips. Asparagus spears are available any time of year, but you’ll find the highest quality in the spring when it’s in season. This baked asparagus recipe needs one pound, which is the size of an average bunch.
- Olive Oil – Oil helps with browning and flavor. You can use regular olive oil or avocado oil for a mild taste, or extra virgin olive oil for a richer taste.
- Seasoning – I used Italian seasoning, sea salt, and black pepper. You could also swap the Italian seasoning with individual dried herbs, such as basil or parsley.
- Garlic – I used fresh garlic, but you can use 1 teaspoon jarred minced garlic or 1/4 teaspoon garlic powder.
- Cheese – Any kind of cheese you like will work! I used a blend of mozzarella cheese and parmesan cheese, but you could use either of these alone as well. (Use just parmesan for classic garlic parmesan asparagus.) You can also try cheddar, Swiss, gruyere, provolone, or pecorino romano. You can even use cheese slices if that’s what you have on hand.
VARIATION: Want to make your baked asparagus into a casserole?
For a saucier presentation, you can make a batch of hollandaise sauce and just drizzle it on top, or try asparagus casserole (which has the hollandaise baked right in)!
How To Bake Asparagus
This section shows how to make baked asparagus with parmesan, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Prep. Trim the woody ends from the asparagus, preheat the oven, and line a baking dish with foil or parchment paper.
- Season. Toss the asparagus with olive oil, sea salt, black pepper, garlic, and Italian seasoning. Arrange in a single layer on the prepared baking dish.
- Bake. Bake asparagus until it’s bright green and just starting to soften.
- Add cheese. Mix together mozzarella and parmesan cheese, then sprinkle the cheeses over the asparagus.
- Bake again. Return the parmesan asparagus to the oven, until the cheese has melted and the asparagus is tender.
How Long To Bake Asparagus?
Baked asparagus takes 12-15 minutes when spread out on a sheet pan, but if you bake it in a baking dish with cheese, it takes a bit longer, about 13-17 minutes. Thin asparagus will be done faster than thick asparagus.
Tips For The Best Baked Asparagus With Parmesan
- Bend and snap. If you want to be sure you’re cutting off the right amount, you can gently bend each stalk until it snaps. This breaking point tends to be exactly where you’d want the woody end removed.
- Save on dishes. You can add oil and seasoning right in the baking dish. No need for a separate bowl!
- Adjust cook time based on thickness. The cook time in this baked asparagus recipe is based on medium asparagus stalks. It may be longer or shorter if yours are thicker or thinner.
- Brown the cheese if you like. If you like a crisp, golden cheese, place the baked parmesan asparagus under the broiler for a minute or two at the end.
- Brighten the flavor with lemon. You can add a squeeze of fresh lemon juice at the end, or toss the stalks with it at the same time as the olive oil.
Storage Instructions
- Store: If you have leftovers, keep them in an airtight container in the fridge for up to 3-4 days.
- Reheat: Warm up your baked asparagus in the oven at 350 degrees F for best results. The microwave will work, but makes it more mushy.
- Meal Prep: If you’d like to prep things ahead, you can wash and trim asparagus in advance. Then, simply assemble and bake right before eating.
- Freeze: I would not recommend freezing asparagus, as the texture of this veggie can get limp and soggy after freezing. Serve it up fresh!
What To Serve With Baked Asparagus
This cheesy baked asparagus goes with just about any main dish! Here are some reader favorites:
- Chicken – Pair this parmesan asparagus with simple chicken legs, crispy pan fried chicken thighs, or the Italian flavors in my creamy Crock Pot chicken.
- Steak – Steak and asparagus are a perfect match! Try sirloin steak in the oven, tender ribeye steak, or a perfect filet mignon. If you also want a lighter replacement for the potatoes that often go with this combo, try mashed cauliflower.
- Pork – The combination of Italian flavors in rosemary garlic pork tenderloin or simple pan seared pork chops works perfectly with oven baked asparagus.
- Seafood – Asparagus and fish often bake on the same pan since their cook times are similar. Try baked salmon, flaky baked tilapia, or buttery baked halibut. It also pairs well with seafood recipes, such as lemon butter shrimp.
- Noodles – Try this dish with your favorite pasta and sauce. For a healthy option, it would be perfect with baked spaghetti squash and a drizzle of alfredo sauce.
- Brunch – Create a nice brunch at home and pair with eggs benedict casserole, tender coddled eggs, or savory homemade lox.
More Easy Asparagus Recipes
If you need more ideas for what to do with asparagus, try these simple and savory ideas:
Recommended Tools
- Baking Dish – This small one is the ideal size to for baking asparagus spears.
Baked Asparagus Recipe With Parmesan
Baked Asparagus With Parmesan (Easy!)
This easy baked asparagus recipe with parmesan and garlic is perfectly tender with a melty cheese topping. Just 6 ingredients + 20 minutes!
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 400 degrees F (204 degrees C). Line a baking dish with foil (greased) or parchment paper.
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Toss the asparagus with olive oil, minced garlic, sea salt, black pepper, and Italian seasoning. Arrange in a single layer on the lined baking sheet.
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Roast in the oven for about 7-9 minutes, until the asparagus is bright green and just starting to soften.
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Mix together the Mozzarella and Parmesan cheese, then sprinkle over the asparagus.
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Return to the oven for another 6-8 minutes, until the cheese is melted and golden.
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Recipe Notes
Serving size: 1/4 of entire recipe
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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44 Comments
Barbara
0I just looked up the sodium count in this recipe and there is only 65 mg of sodium. I have to look it up cause I’m on a low sodium low carb diet.
Brenda
0So delicious, I never had any luck cooking asparagus before. You made it easy enough that I’ve cooked it several times now.
Kathy cleary
0How much sodium is in a serving? Thank you.
Wholesome Yum D
0Hi Kathy, Sodium is not a nutrient that is traditionally tracked on the keto diet, so if you want that into you have to add the ingredients into an online recipe creator and that will give you the answer you’re looking for.
Madison
0This was so tasty! My kids don’t always love asparagus but they loved this.
Shelby
0The best part about this asparagus is that my kiddos just gobble it all up, they actually fight over it! Life win.
Catherine
0I make a lot of roasted vegetables but sometimes I get bored with the same old olive, salt, and pepper situation. This cheesy asparagus is a fab change of pace and oh so satisfying!
Gina
0Can’t think of a more delicious way to enjoy seasonal asparagus right now than this cheesy version!
Vladka
0This is one of my favorite quick dinner ideas, it is easy and quick to make and it is very delicious.
Rose
0I loved these cheesy asparagus as a side with my salmon dinner.
Jane Creps
0Thank you for this delicious recipe! I think I ate more than a fourth of a pound. It’s so easy to fix, I’ll be fixing it quite often this Spring as the fresh local asparagus will become available.
Stephanie
0Asparagus and eggs is a common thing in our house but it’s not very filling so if you make this recipe, the cheese will help. I didn’t have mozzarella on hand so I used slices of provolone and Romano cheese instead. We all thought it was tasty. Will definitely try it with the mozzarella in the future. The grocery stores are now selling 3/4 lb bundles of asparagus instead of 1 lb so I reduced the spices slightly. I doubled this recipe but only put the provolone on half (and the Romano on both sides) so it can be paired with other dishes this week that will not go with the provolone. We love leftovers (less time to be in the kitchen on week days).
Christine
0Easy, quick side dish. It’s a staple in our house
Jamie magula
0Recipe is awesome. One quick tip so you don’t lose half your asparagus cutting off the Woody ends. Take a carrot pealer and shave the ends it works amazing and you get to save alot of your asparagus by not cutting the ends off. Believe it or not every part of the asparagus is great this way.
Jennifer
0BEST SIDE EVER!
Claudia Lamascolo
0I was never a fan of asparagus until I tried this recipe now I am obsessed!
Sophie Heath
0WOW !! This cheesy asparagus was absolutely delicious !! I’m obsessed with asparagus and this made my favorite vegetable even better !!
Jessica
0I’ve used parmesan before, but the combo of parm and mozzarella was super gooey and delicious. Thank you!
Agnieszka
0Yummy 🙂
paleoglutenfreeguy
0I can’t believe I never thought to add cheese to asparagus like this before. Totally trying this tonight!
Evelyn
0I love asparagus but even I am getting tired of the way I’m cooking it. So is my husband LOL. Found this recipe tried it immediately ❤️This was great I did add some very finely crumbled homemade bacon bits! So good yum
Laura H
0The cheesy asparagus. Oh my, that was really full of flavor. Love it
Sara B.
0Yum! I am not a huge asparagus fan but I am trying to add a bigger variety of veggies to my daily intake. Thanks for sharing this recipe!
DD
0Love this recipe!!!
LJ
0Love this recipe. We have made it a couple of times, with different cheeses and it is always AWESOME! I could not stand asparagus before, but now look forward to it. With Italian seasoning you should add some Pecorino Romano cheese — it is unbelievably good on top of the other cheeses.
June Scriver
0The recipe is easy to do, I think my son will also like it too.
Mickey
0I absolutely loved this!! My family loves this!
Maya | Wholesome Yum
0Hi Mickey, I’m not familiar with this app so am not sure. Unfortunately I can’t provide support for 3rd party apps, but the nutrition info on the recipe card above is correct. So glad you liked the recipe!
Brenda almond
0I made this dish tonight. We are on the Keto diet for about three weeks and I am tired of spinach and green beans. This was a simple and easy recipe to assemble and I had all the ingredients on hand. My husband has never liked asparagus but he enjoyed them fixed this way very much. Thanks for an easy to follow, simple recipe. Served with salmon and tomatoes, oh and I added garlic sliced paper thin.
Tessa oles
0Made this for lunch today (I halved the recipe). And it was delicious. I substituted flax seed oil as I have an over abundance of it right now and just garlic salt (didn’t have any Italian seasoning)…so yummy!
Maya | Wholesome Yum
0I am so happy you liked it, Tessa! Thanks for stopping by!
Carolyn
0This recipe is delicious and will make it again. It was modified and made with parmesan cheese wisps and no Italian seasoning except for parsley. Mmmm…mmm good!
Maya | Wholesome Yum
0I love all of your tips, Carolyn! Thank you for sharing with us!
Lizzie
0It’s really good if you use a cup of heavy cream and then half a cup of asiago cheese instead of parmesan cheese
Maya | Wholesome Yum
0Thank you for sharing with us, Lizzie!
Vicky
0I just used this recipe and added a little garlic powder instead of Italian seasoning and it turned out delicious !
Maya | Wholesome Yum
0Hi Vicky! I am so happy you liked the recipe. I love that you added garlic powder!
Victoria Wishart
0I don’t think you meant 1 tablespoon of salt. I think you meant teaspoon. My food is now ridiculously salty! :< I thought it sounded like a lot of salt but I foolishly followed the recipe. Yikes.
Maya | Wholesome Yum
0Hi Victoria, Sorry for the confusion! That must have been awful. There actually aren’t any measurements next to the salt and pepper as you’re supposed to add those to taste, or how salty you want it. Hope you’ll give it another try!
DeAnna Henson
0These look delicious. On the nutrient content, how much is considered a serving?
Maya | Wholesome Yum
0Hi DeAnna, A serving is 1/4 of the recipe. That’s about 1/4 lb asparagus, plus toppings.
Low Carb with Jennifer
0These look so yummy and congrats on your baby girl!
Stephanie
0I liked the way the cheese is spread. Italian topping is just amazing. Looks so delicious. Thanks for sharing such wonderful recipe, Maya!
Maya | Wholesome Yum
0Thank you, Stephanie!