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Sheet pan of roasted asparagus topped with melted Parmesan cheese and lemon slices
Jana Rae

Roasted Parmesan Asparagus

Quick and easy roasted Parmesan asparagus with garlic and lemon. A healthy, flavorful side dish perfect for Easter, Thanksgiving, Christmas, or weeknight dinners.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 1 lb fresh asparagus trimmed
  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ cup Parmesan cheese freshly grated
  • 1 tbsp lemon juice optional
  • Lemon slices for garnish

Method
 

  1. Preheat oven – Heat oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
  2. Prepare asparagus – Wash and trim the tough ends off the asparagus spears.
  3. Season – Place asparagus on the baking sheet. Drizzle with olive oil, sprinkle with garlic, salt, and pepper. Toss to coat evenly.
  4. Roast – Bake for 12–15 minutes, until asparagus is crisp-tender.
  5. Add cheese – Remove from oven, sprinkle Parmesan cheese on top, and return for 2 minutes until melted.
  6. Serve – Drizzle with lemon juice, garnish with lemon slices, and serve hot.

Notes

  • Make ahead: Trim asparagus up to 24 hours before cooking; roast just before serving.
  • Cheese swap: Pecorino Romano or Asiago make great substitutes.
  • Extra crunch: Add toasted breadcrumbs or crushed Ritz crackers before roasting.
  • Dairy-free option: Skip the cheese or use nutritional yeast for a cheesy flavor without dairy.
  • Grilled variation: Cook on the grill instead of roasting for a smoky summer version.