I make this Roasted Asparagus with Parmesan whenever I need an easy vegetable side that doesn't feel boring. The asparagus turns perfectly tender, the tomatoes become sweet and jammy, and the Parmesan creates the most delicious cheesy topping.
It's ready in less than 20 minutes and goes with just about everything, from grilled chicken and salmon to holiday dinners. Even the people in my family who aren't the biggest asparagus fans happily clean their plates when I make it this way.
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Ingredients
- Asparagus - both regular and baby asparagus are fine. Although thinner/smaller asparagus will roast faster, I recommend using thick asparagus stalks as these will taste more tender.
- Garlic and onion powder - they both give that little extra flavor that is sometimes lacking in roasted veggies.
- Parmesan cheese - most of the hard and aged cheeses are a great choice here. If you want more cheesy asparagus, double up the parmesan or use melty cheeses like mozzarella and cheddar. Parmesan cheese can be substituted with Pecorino, Emmental, or Gruyere cheese.
How To Make Roasted Asparagus With Parmesan
- Prep the asparagus - Preheat the oven to 400°F. Rinse the asparagus and trim off the tough woody ends.
- Season - Arrange the asparagus in a single layer on a parchment-lined baking sheet. Drizzle with olive oil and season with salt, pepper, garlic powder, and onion powder. I like using my hands or kitchen tongs to coat everything evenly.
- Prepare the tomatoes - Toss the cherry tomatoes with a little olive oil, salt, and pepper, then arrange them alongside the asparagus.
- Add the Parmesan - Sprinkle the Parmesan over the asparagus (and the tomatoes too if you like extra cheese).
- Roast - Bake for 10-15 minutes, or until the asparagus is tender with a slight bite, the tomatoes begin to caramelize, and the cheese is melted and lightly golden. I like the asparagus to stay slightly crisp rather than overly soft.
- Serve - Finish with fresh basil, a squeeze of lemon juice, flaky sea salt, or a drizzle of balsamic glaze if desired. Serve immediately.
🍅 Have too many cherry tomatoes? Freeze them for later!
Key Ingredient Tips
- Asparagus - I usually buy medium to thick asparagus because it stays tender after roasting without becoming mushy. Look for firm, bright green stalks with tightly closed tips. Trim off the woody ends before roasting.
- Cherry tomatoes (optional) - I almost always add tomatoes because they become sweet and slightly caramelized in the oven. They also make the whole dish look so much more colorful.
- Garlic & onion powder - These simple seasonings add plenty of flavor without overpowering the asparagus. I use them often when roasting vegetables because they're quick and always reliable.
- Parmesan cheese - Freshly grated Parmesan melts much better than the pre-shredded kind and creates the best cheesy crust. If we're having this with a lighter dinner, I sometimes add a little extra because everyone loves the crispy cheese. Pecorino Romano, Gruyère, or even mozzarella all work well too.
- Olive oil - A good drizzle helps the asparagus roast instead of drying out while giving the Parmesan something to cling to.
Storing Instructions
Leftovers make a very tasty cheesy asparagus pasta. And you can serve it with marinated cherry tomatoes.
- To Store. Store leftovers in an airtight container in the refrigerator for up to 3 days. They're delicious cold in salads or gently reheated for another meal.
- To Freeze. I don't recommend freezing this recipe. The asparagus becomes very soft after thawing and loses its fresh texture.
- To Make Ahead. Trim the asparagus and prepare the tomatoes up to a day in advance. Store them separately in the refrigerator, then season and roast just before serving.
- To Reheat. Warm leftovers in a 350°F oven or air fryer for a few minutes until heated through. I avoid microwaving when possible because the asparagus softens more quickly.
Recommended Tools to Make Roasted Asparagus
- Large baking sheet
- Chef's knife
- Vegetable peeler (optional)
Before You Head Out
If you gave this recipe a try, I'd be so thankful if you could leave a ★★★★★ rating and review below. It helps other readers, supports my work, and means the world to me. Thank you for being part of The Yummy Bowl family. Happy cooking! ❤️
Recipe Card
Cheesy Asparagus with Tomatoes
Ingredients
Method
- Prep. Preheat oven to 400 degrees F.
- Trim the asparagus. Rinse the asparagus and trim the tips. I like to place a bunch of spears on a cutting board and slice the woody dry ends off. You don't have to cut a lot, just most of the thicker tougher white part.
- Add seasonings. Place asparagus stalks on a sheet pan (lined with foil or parchment paper) or baking dish in a single layer, and drizzle with 1 ½ tablespoons (or more as needed) olive oil, season with salt, black pepper, onion, and garlic powder.
- Toss to combine with hands or kitchen tongs (or use a plastic zip-top bag for even distribution of seasonings).
- Tomatoes (optional add-in): In a medium bowl, toss tomatoes with the remaining olive oil, and salt pepper.
- Assemble. Arrange the asparagus on one side and the other side with the tomatoes. Sprinkle both or just the asparagus with parmesan on top.
- Cooking time. Bake in preheated oven for 10-15 minutes. You'll know when asparagus is done when its color becomes darker green and the cheese is melted. Tomatoes will start to brown lightly.
- Ready to serve. Serve the cheesy asparagus immediately garnished with fresh basil leaves, lemon juice, sea salt flakes and balsamic glaze (optional!).
Nutrition
Video
Notes
- JULIA'S TIP: How much cheese to add is up to you. If I'm not serving another cheesy dish for dinner, I like to be generous and add plenty of cheese to my asparagus. Want to go all in? Along with cheese, feel free to add some crunch with panko breadcrumbs (add to taste). Cheese makes the veggie very yummy and has been approved by my non-green-veg fans.
- Store any leftovers in an airtight container in the fridge for up to 3 days. Fresh is always best. I don't recommend freezing baked asparagus either.
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Roasted Asparagus: FAQs
I prefer medium to thick asparagus because it stays tender after roasting and is less likely to overcook. Thin asparagus works too, but check it a few minutes earlier.
It's one of my favorite side dishes for grilled chicken, steak, pork tenderloin, salmon, shrimp, roasted turkey, or holiday dinners.
It's best served fresh, but you can trim the asparagus and prepare the tomatoes a day ahead to save time.
Yes. The woody ends are tough and fibrous, so trimming them gives you the best texture.
It was likely roasted a little too long. Asparagus cooks quickly, so I start checking around the 10-minute mark.
Easy Cheesy Side Dishes
- Creamy Mashed Potatoes
- Air Fryer Cauliflower
- Green Beans
- Twice Baked Sweet Potato
- Air Fryer Jalapeno Poppers
- Spinach Artichoke Dip
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Ellie G.
Hey, I’m curious about the cheese types that would work best with asparagus. Got any favorites, Julia? Looking for something that melts nicely but isn’t too overpowering. Thanks!
Julia
mozzarella is delicious!
Pat
I made this for Thanksgiving and it was delicious My whole family loved it even the grand children and that is saying a lot. Thank you so much for the great. recipe.
Julia | The Yummy Bowl
thank you so much!
Art
This asparagus makes the perfect side dish! I love the cheese and tomatoes addition. It's so delicious! I look forward to making it again soon.
Julia | The Yummy Bowl
Thank you!
Savita
It is such an easy recipe, loved the flavors of it. Definitely going to make it again.
Julia | The Yummy Bowl
glad you liked it!thank you
Amanda Wren-Grimwood
This was so delicious and the colours are amazing. Will definitely be serving this at my next dinner party.
Julia | The Yummy Bowl
Thank you!
Tayler
I'm always looking for new side dishes to add to the rotation, and this asparagus looks perfect! Thanks so much for sharing the recipe!
Julia | The Yummy Bowl
Glad you liked it!