Roasted Asparagus spears in a lightly seasoned lemon-butter sauce, topped with a crown of Parmesan cheese. It’s simple, but hard to beat! Roasted asparagus is my favorite way to prepare this vibrant and healthy vegetable. I’ve tried several fancy asparagus recipes, but I keep coming back to this one.
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Helpful Reader Review
“Tried this last night and my husband and I both thought it was awesome. I can’t believe. I’ve been eating mushy asparagus so long. A must try, you will not be disappointed.” – Patty ★★★★★
Roasted Asparagus Video
Oven-Roasted Asparagus
This Roasted Asparagus with lemon butter and parmesan is my all-time favorite asparagus recipe, and I’ve probably made this a hundred times. It’s easy, has simple ingredients, and takes about 12 minutes in the oven. It is also a reader favorite – the most popular asparagus recipe on my blog since 2012 because it’s easy and excellent.
My whole family just loves asparagus from Asparagus Casserole to Roasted Salmon and Asparagus, and we even love it in our Baked Feta Pasta! It’s such a humble ingredient with so much potential. Thankfully, it’s a vegetable my kids love, so we get creative with it.
Roasted Asparagus Ingredients
This recipe makes a large batch, but can easily be cut in half to feed a smaller crowd.
- Asparagus – I use 2 bunches (about 2 lbs before trimming). When shopping for asparagus, look for compact, closed tips. They should not be falling off or wet. The stalks should be bright green, firm, and smooth, not wilted or floppy. Thin or thick asparagus will work, just adjust the bake time (see chart below).
- Lemon – use half the lemon to add a squeeze of lemon juice over the asparagus before baking and slice the other half into rings.
- Butter – to dot the top of the asparagus spears, and it adds rich flavor.
- Olive oil – to drizzle the asparagus and keep it moist
- Parmesan cheese – added at the end of cooking to create a cheesy crust over the asparagus.
How to Trim Asparagus
Asparagus has a tough, fibrous base that needs to be removed because it is very difficult to chew and digest. I always just snap off the ends because it’s so quick and easy. I’ve been known to snap a few stems at a time to speed things up.
- Break off woody ends (Favorite Method) – Hold the asparagus spear with one hand at the base and the other hand in the middle of the stem. Bend until it snaps naturally (usually 1-2 inches from the base).
- For Thicker spears – use a potato peeler and peel off the fibrous skin on the bottom half of the asparagus.
How to Roast Asparagus
- Arrange asparagus on a large rimmed baking sheet in a single layer. Drizzle with olive oil and season with salt and pepper. Roll asparagus lightly to coat.
- Add lemon and butter – Squeeze half a lemon evenly over the asparagus. Arrange lemon slices over the top then place pats of butter over asparagus (don’t worry, most of the butter will end up on the pan and not on your waistline).
- Bake at 400˚F for 8-10 minutes(or based on the time chart below). Bake until the asparagus is just fork-tender. Remove asparagus from the oven and set the oven to Broil.
- Sprinkle parmesan over the center of the asparagus and broil for 2-3 minutes or until cheese is melted and golden.
How Long to Roast Asparagus?
Roast asparagus until they are crisp-tender and vibrant green. When you poke the asparagus with a fork, it should go in easily but still hold its shape. Avoid overbaking, or it will be dull-colored, limp, and mushy. Bake times can vary depending on how thick your asparagus stalks are:
- Thick spears: about 12 to 15 minutes
- Thin spears: about 8 to 10 minutes
- Medium spears: about 10 to 12 minutes
What to Serve with Asparagus
We love serving roasted asparagus with just about everything – it’s such a versatile profile. These are our favorite pairings for main courses and sides to complete the meal:
- Creamy Mashed Potatoes
- Lemon Chicken
- Pan-Seared Steak
- Chicken Parmesan
- Baked Salmon with Garlic and Dijon
- Pork Tenderloin
- Lemon Pepper Chicken
- Air Fryer Whole Chicken
Fresh lemon juice, butter, and Parmesan are a winning combination for Roasted Asparagus. It has the best flavor. P.S. If you love this flavor profile, definitely try our Shrimp Scampi Pasta with asparagus.
Roasted Asparagus
Ingredients
Instructions
- Place asparagus in a large rimmed baking sheet, drizzle with olive oil and season with salt and pepper. Roll asparagus lightly to coat in oil and seasonings.
- Squeeze 1/2 of a lemon evenly over the asparagus. Line the top third of the asparagus with lemon slices from the second half of your lemon. Thinly slice 4 tbsp of butter and line the center of the asparagus with butter.
- Bake at 400°F for 8-10 minutes (see time chart below) or until asparagus is tender. Remove asparagus from the oven and set oven to Broil.
- Sprinkle the center of the asparagus with Parmesan cheese then return to the center of the oven and broil 2-3 minutes or until cheese is melted and golden.
Notes
- Thin spears: about 8 minutes
- Medium spears: about 10 minutes
- Thick spears: about 12 minutes
Nutrition Per Serving
Filed Under
More Roasted Vegetable Recipes
If you love tasty and easy roasted veggie sides, you’ll find some new favorites in this list:
- Roasted Cauliflower
- Roasted Broccoli
- Parmesan Roasted Cauliflower
- Roasted Carrots
- Roasted Potatoes
- Smashed Potatoes
- Roasted Brussels Sprouts
- Maple Roasted Sweet Potatoes
What a great idea to add lemon! Thank you for all of your recipes! Of all the chefs and cooks I follow, your recipes speak to me the most!
Hi Kelly! That makes me happy. Thank you so much for sharing. I’m glad you enjoyed this recipe.
I have been using a lot of your recipes Natasha. Just love them!
Wonderful to hear that, Joy. I hope you’ll love all the recipes that you will try!
Natasha: I love, love your recipes. Whenever I see that a recipe is from you, I copy it down because I know it will be delicious. Thank you for taking the time to share with us. Please continue doing it.
You are welcome, it is my pleasure, Renee! I hope you’ll love the recipes that you will try.
I love this recipe, we love asparagus and this is my go to recipe…Thank you 🙂
So glad to hear that. Thanks for sharing.
OKAY! So I made this and it came out sooooooo good!
My husband ate the whole thing. I am not the cook of the house but seriously though, your recipes are the bomb. Everyone of them is a big hit at my house and I am a new CHEF… hehehehe 🙂
Thank you so much Natasha, we love you in my kitchen 🙂
Love that! Thank you so much for sharing that with me, R!
I bought a bunch of asparagus on our beautiful market in Périgueux and tried your recipe. Delicious.
It will now be one of my favourites. Thank you.
Great to hear that! I’m glad you found a new favorite, I hope you’ll love all the recipes that you will try.
I made this tonight with two differences. I added grape tomatoes cut in half, and took the lemons off before I let it rain romano all over the asparagus.
Great recipe.
Hi Gary, sounds great! I’m happy to know that you enjoyed this recipe.
I never use that method of snapping the stalks. Instead, I trim 1/2″ off the bottom and use a potato peeler to shave off the dark outside skin revealing the inside of the asparagus spear which is tender. Plus its very cheffy when presented this way.
Thank you so much for sharing that with me!
I served this asparagus tonight with crab cakes and risotto! Yummy!
Sounds great, Teresa. Good to know that you enjoyed it!
Yum! Literally the best asparagus recipe I have ever made. The lemon adds such a yummy and pretty touch! Thank you Natasha!
You are so welcome, Judy. Great to hear that you loved the recipe!
This was so quick and easy to make. The flavor was great. What a great way to dress up asparagus.
Thanks for your good comments and feedback, Cindy. Glad you enjoyed this recipe!
I love it and so easy my favorite 🙏🙏🎄🎄🎄🎄🌹🌹🥰🥰🥰🥰
That’s just awesome! Thank you for sharing your wonderful review!
I tried the roasted asparagus with olive oil, butter and lemon. Oh my gosh!!! I love asparagus!!! Thank you for this great recipe!!
You’re welcome! I’m so happy you enjoyed it, Anne!
natasha, you are making my life so easier when it comes to food prep.
especially the serving scale, this website is amazing
I’m really to hear that, Juana. Thank you and I hope you’ll love all the recipes that you will try!
I don’t see the video and I don’t see where to turn off the ad blocker.
Hi Sky, the recipe doesn’t have a video yet as some of my recipes only have a written recipe.
Can you pan fry them in a non stick pan? I’m new at cooking these. Thank you.
Hi Sandra, I haven’t tried that version yet. If you do an experiment, please share with us too how it turns out.
Yes I pan fry all the time when I am short on time. Put washed asparagus in skillet, add olive oil and move asparagus to assure Olive oil is on each stalk (About 1-2 TBS) sprinkle with lemon-pepper spice and cook on medium heat till softened, tossing freq, about 5 min Done and delicious
Am I missing something here? Where’s the “VIDEO” that this recipe states it has??
HI Rik, there is a shorter video on this recipe. It’s towards the top after the first image. If you aren’t seeing it, make sure to turn off your ad blocker and refresh the screen. I hope you love the roasted asparagus!
This turned out so crispy. Even my veggie hating kids gobbled it up.
That is the best when kids love what we moms make, Krystle. That’s so great!
We absolutely love this side! It accompanies chicken or pasta so nicely.
That it does! I’m so happy you enjoyed that. Thank you for sharing that with us, Katie!
This is the absolute only way I will make asparagus from now on!
That’s so great, Audra! I’m glad you enjoyed this recipe!
How could I put this recipe on a Buffet. So many people love esparagus. I am having a Christmas Buffet with other vegetables and having chicken and tenderloin steak. Love and trust your recipes.
This will go wonderfully on a buffet line, Paula!