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.
Ingredients & Substitutions
Here I explain the best ingredients for baked asparagus, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
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.
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 with amounts and temperatures, see the recipe card. 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 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.
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: Please enter your first name for your account. Your saved recipe will also be sent to your email.
