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baked parmesan asparagus side dish on plate
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5 from 2 votes

Roasted Parmesan Asparagus

This roasted parmesan asparagus side dish comes together in just 15 minutes. It's a very simple yet elegant dish that pairs really well with almost anything. You'll love the tender baked asparagus with a crunchy buttery parmesan panko topping.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: American
Servings: 6 people
Calories: 152kcal
Author: Tania

Equipment

Ingredients

  • 1 ½ pounds fresh asparagus, ends trimmed see notes
  • Olive oil for drizzling
  • cup freshly grated parmesan cheese
  • cup panko breadcrumbs
  • ½ teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • 3 tablespoons unsalted butter, melted

Instructions

  • Preheat oven to 400 degrees F.
  • Make the parmesan panko mixture: In a bowl, mix the grated parmesan cheese, panko breadcrumbs, Italian seasoning, garlic powder, ground black pepper, and melted butter until evenly combined. Note: no need to add salt since the parmesan is already salty, but if desired, add a few pinches of salt to taste.
  • On a large sheet pan, arrange the asparagus on a single layer. Toss the asparagus with a few drizzles of olive oil. Don’t overcrowd the pan, overcrowding can cause steaming rather than roasting.
  • Evenly top the asparagus with the parmesan panko mixture.
  • Bake in the preheated oven for 10 minutes until the asparagus is just tender. If the asparagus is thicker, it may need 2 extra minutes or so. If you want the topping to be more golden brown, broil for 1-2 minutes but I didn't find that necessary. Serve immediately. Enjoy!

Notes

  • How to trim asparagus: Bend a stalk until it snaps naturally. That will give you an idea of how much to trim. Then, simply cut that much off for the rest of the stalks.
  • How to pick a good bunch of asparagus: Look for ones with straight, firm, and bright green stalks. Avoid wilted, wrinkled, dull-colored, or mushy ones.
  • Freshly grated vs. pre-shredded packaged parmesan: Of course I’d recommend using fresh for best flavors, but if you can’t find it, the latter is fine too.
  • Roasting times vary depending on the thickness of the asparagus. If it’s very thin, reduce the baking time (keep an eye on it). If they are on the thicker end, add an extra 2 minutes or so until tender.
  • Air fryer method: Air fry for 7 to 9 minutes at 390 or 400 degrees F in a single layer.
  • Store leftovers in the fridge for up to 3 days.
 
Substitutions and variations:
  • Add some Italian breadcrumbs to the parmesan panko mixture for extra texture and flavor.
 
Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition

Calories: 152kcal | Carbohydrates: 8g | Protein: 5g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 125mg | Potassium: 254mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1084IU | Vitamin C: 6mg | Calcium: 87mg | Iron: 3mg