Parmesan Roasted Asparagus


Parmesan Roasted Asparagus | Cooking Classy

Welcome to the randomness of my food blog! Muffins one day, sliders the next, black bean soup after that and this Parmesan Roasted Asparagus to finish off that week of no correlation :). I would love to be more organized and share coordinating entrees, sides and so forth – but I’m terribly unplanned and unorganized. And so who knows what you’ll find here next, maybe donuts. Donuts are always good.

I don’t share a whole lot of side dish recipes here because to be honest the side dish recipes around my house usually consist of usually 1 to 3 ingredients, like steamed veggies or veggies and an upgrade of browned butter (yep, going all out with that lol). I put most of my efforts into the main dish because I don’t usually have a lot of time to make a big meal, especially on weeknights. So, with that said here is a super easy side dish recipe that you can prepare and have ready in no time! And really the garlic and lemons are optional so if you want to narrow down ingredients to make it super simple go right ahead.

Many of you have likely already tried this or something similar but if you haven’t then make it…like right now. Roasted veggies are my FAVORITE! The depth of flavor that shines through from roasting veggies just can’t be found from any other method of cooking (well except maybe grilling, but still there’s a different more charred flavor profile there). Basically this side dish will outshine your main dish and everyone will want a double serving! This asparagus is so irresistibly good (yes, I just used the word irresistible with a vegetable), and of course asparagus is so good for you so eat up!

Parmesan Roasted Asparagus | Cooking Classy Parmesan Roasted Asparagus | Cooking Classy

Parmesan Roasted Asparagus

Yield: 4 - 5 servings

Parmesan Roasted Asparagus


  • 1 1/2 - 2 lbs asparagus (use thick spears), tough bottom ends trimmed
  • 2 Tbsp olive oil
  • 1 Tbsp minced garlic
  • Salt and freshly ground black pepper
  • 1/2 cup finely shredded parmesan cheese
  • Lemon wedges, for serving


  • Preheat oven to 400 degrees. In a small bowl, using a spoon stir together garlic and olive oil while pressing garlic against sides of bowl to extract some of the juices to infuse oil with flavor. Place asparagus on a rimmed baking sheet in a mound then pour garlic mixture over top and toss and rub spears to evenly coat. Spread into a single layer on baking sheet (place a row horizontally and couple rows vertically to fit them all if needed), sprinkle evenly with salt and pepper to taste. Roast in preheated oven until tender, about 15 minutes then remove from oven, sprinkle cheese evenly over top and return to oven and roast 1 minute longer, or until cheese has melted. Serve immediately with lemon wedges for spritzing.


  • Bella B: Yummy yummy! this looks so good February 4, 2016 at 9:06pm Reply

  • Tracy: One of my favorites! So quick, simple and delicious. Of course, I would eat a piece of cardboard, if it had enough Parmesan cheese on it! LOL February 5, 2016 at 5:27am Reply

  • linda: Same way at my house; I was just thinking I needed some new ways to prepare veggies! We like roasted veggies but I have never done asparagus. Saved to give it a try next week. Linda February 5, 2016 at 7:41am Reply

  • Colleen: This is a great recipe, and so easy! I love asparagus! Jaclyn, you are an awesome cook and I use your recipes all the time and tell everyone I know about your blog. You make me look good! February 5, 2016 at 9:36am Reply

    • Jaclyn: Thanks so much for the compliment Colleen and thanks so much for sharing :)! February 5, 2016 at 6:26pm Reply

  • camille: Seems absolutely delicious
    Xoxo February 5, 2016 at 10:01am Reply

  • Carriee: One of my fave side dishes! Try it with toasted pine nuts mixed in :) February 6, 2016 at 7:00am Reply

  • Cathleen @ A Taste Of Madness: I can’t resist roasted asparagus :) This looks delicious! February 6, 2016 at 5:52pm Reply

  • Donna Howard: Pinned on my 5 yum board!! Thanks February 28, 2016 at 3:31pm Reply

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