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
THE best asparagus recipe that we have ever tried! Very tasty! Thank you!☺️
Made this recipe today and it turned out to be so amazing!Great spring recipe,now that the fresh asparagus is abandant!
Yes they’re perfect for the spring. Great to hear that you loved it!
I want to try this recipe, but I live in a country where ovens aren’t part of every kitchen. I have a microwave/ oven. What can I do if I don’t have a broil option on my oven?
HI Shennen, I haven’t tried this in a microwave oven. You might google that to see if anyone has prepared asparagus with instructions for your microwave oven and then adapt with the flavorings here. Sorry I can’t be more helpful with that.
I have always disliked asparagus, but my wife loves it, so for her and her 96 yo mother, I made this as a part of her Easter dinner. It was very good, it made an asparagus eater out of me. I used really skinny asparagus.
Thanks, Adeline
This came out perfect for our Easter dinner. Even the asparagus haters went back for seconds! I haven’t made a recipe of yours yet that wasn’t a complete hit!
My husband loved this recipe! Delicious. And very simple to make. This takes roasted asparagus to a new level.
To make this vegetarian, what margarine do you think comes closest in flavour to butter? And can I use Nutritional Yeast for the parm? Thanks for your lovely recipes and tips!
Hi Rosette! I haven’t tested anything like that and have no experience with vegan butter substitutes. You can also use oil like avocado or olive oil. Let us know if you experiment.
This was sooo good. This was my first time cooking asparagus and it was a success! Thank you for all your delicious recipes.
That’s wonderful, Lynn! You’re very welcome.
Best way to cook Asparagus ever!!!!
I am not an asparagus lover but I cooked asparagus for Thanksgiving and I used this recipe. Everyone at the table said that this was the best asparagus they had ever eaten. It looked beautiful and tasted even better! Thank you for this recipe!
I’m so happy you enjoyed that. Thank you for sharing that with us, Dotian!
This was delicious!
Everyone loved it.
I find myself coming back here more & more to try your recipes.
Amazing recipes!
Happy to hear that it was a huge hit, Jeanine!
Hi Natasha
This came out great
keep up the great work
Thx❤️
You’re welcome, Sherry! I’m so happy you loved it!
Best asparagus recipe ever! I’ve made it a bazillion times! Even grandkids love it. Thx
That’s wonderful, Debbie! So glad it’s being enjoyed.
Great recipe, as yours are always great.
I love it when you have your pic on options to save. I can quickly see when it is yours.
Hi Sue! I’m so glad you are loving the recipes. Thank you.
An easy recipe but roasted asparagus usually come out shrivelled, limp and unappealing. Best to save for use in risotto, frittatas or simply steamed.
I enjoy following you.
Hi Linda! Thank you, I’m glad you are enjoying my channel.
Linda, I have found that the only time I roast asparagus and it comes out limp and shriveled it’s because the pan was overloaded. In which case they steamed instead of roasting. Asparagus needs to be in a single layer with a sliver of space between each stalk.
Made this last night and it was so easy and tasted amazing . Thank you for posting looking forward to more of your recipes .
That’s great, Loretta! I’m glad you enjoyed it.
Could you make this so it will remember so you don’t have to sign on ever time you want to save a recipe? Love your recipes & attitude!
Nataha’s I Love you very much, because you just don’t give a video and and list of Ingredients, Nutrition Facts. you make cooking fun and funny. thank you very much. Have happy day
Hi Robert! That is very kind. Thank you so much for the love and support.
I am making this right now, second time! Absolutely delish! My daughter raved about how good it was and we love the parmesan cheese! Honestly, your recipes are amazing and I tell everyone!
That’s so much, Martha! That means a lot to me.
I just love all you do! I love your bio also!
I made this last night and it was a super hit …… as usual with your recipes! xoxoxoxox
Hi Dawn! I’m glad you love my recipes. Thank you!
Thanks for an easy, quick and delicious recipe! I have made this dish several times l!
Hi Claudia! You’re very welcome. I’m glad you loved it.