A simple way to incorporate healthy vegetables into your menu. This cheesy asparagus is baked in the oven with delicious tomatoes. It's a tasty low-carb appetizer that is ready in less than 20 minutes.
It’s hard work to get your toddler to eat his 5-a-day. But gosh, he loves roasted veggies either separately or in casseroles, basically all kinds!
From this oven-roasted asparagus, with or without cherry tomatoes, cauliflower, bell peppers, and baked beets. A good seasoning and adding lots of cheese helps with flavor big time.
There is a skip-to-recipe button in the top left corner along with a clickable table of contents list (just below) that will quickly take you to the part you are more interested in. Enjoy!
Table Of Contents
If you like roasted veggies then you can't miss my Rosemary Roasted Beets, Pumpkin Chickpea Feta Salad, and Sweet Potato Fries.
Ingredients
This recipe is easy, loaded with asparagus, roasted tomatoes, delicious but very simple seasonings, and lots of cheese!
Our fave sides: A bowl of decadent Mashed Potatoes with cream cheese makes THE BEST side dish combination I've ever tried. I often served it with Pork Chops, Pork Tenderloin or Potato Mushroom Soup.
- Asparagus - both regular and baby asparagus are fine. Although thinner/smaller asparagus will roast faster, I recommend using thick asparagus as these are more tender.
- Garlic and onion powder - they both give that little extra flavor that is sometimes lacking in roasted veggies. Paired with salty parmesan cheese makes a great seasoning for roasted asparagus. Fresh minced garlic and small diced onion can also be used.
- Parmesan cheese - most of the hard and aged cheeses are a great choice here. Substitute Parmesan cheese with Pecorino, Emmental, or Gruyere cheese.
How to Buy Asparagus
Green veggies such as asparagus, brussels sprouts, and kale are not my top go-to vegetables. However, they are super nutritious and if cooked the right way with toppings and seasonings actually taste amazing.
Even picky eaters will approve.
There are a few points to look for when shopping for this healthy vegetable.
- Texture - stalks should be firm, hold their shape, and with smooth texture.
- Color - fresh asparagus spears are vibrant green (unless it’s white asparagus), they are fresh if they can stand easily, don’t bend that much, and don’t look wilted. The tip of the stalk may have purple hue to it.
- Size - go for thicker, medium to large asparagus spears as these tend to be more tender than thin ones.
Is Thick or Thin Asparagus Better?
Thick asparagus is better because it is tender. The thin spears may often be tough to chew on.
Also, don’t go for very large asparagus as these will have tougher outer skin which will require more prep on your side, because these need to be peeled off first.
What Cheese To Use
Hard or semi-hard cheese - Pecorino Romano, Gruyere (semi-hard cheese that melts beautifully), Parmesan, Asiago, Grana Padano. These cheeses add savory salty flavor but don’t melt that much like soft cheeses.
I like it with asparagus as I can still taste the asparagus flavor without overpowering the cheesy layer on top.
Melty cheese - if you want a silky smooth cheesy experience, without strong flavor - then go for Mozzarella. It’s perfect for roasted veggies, and sauces and melts evenly. Other subs: Provolone, Fontina, Cheddar (Sharp or Mild).
For all cheeses, I recommend grating them from a block of cheese (instead of pre-shredded store-bought cheese) as it will give the best blending and melting results.
Depending on how much you want your asparagus cheesy, double or reduce the amount of cheese.
Instructions
Did you know that something so easy can taste so good? This cheesy asparagus is simple, requires only a handful of ingredients, and is whole family-friendly.
How To Roast Asparagus
Preheat oven to 400 F.
Rinse the asparagus and trim the tips. I like to place a bunch of spears on a cutting board and slice the woody ends off.
You don't have to cut a lot, just most of the thicker tougher white part.
Place asparagus stalks on a baking sheet (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).
In a medium bowl, toss tomatoes with the remaining olive oil, salt pepper.
Arrange the asparagus in one side and the other side with the tomatoes.
Sprinkle both or just the asparagus with parmesan on top.
How much you add cheese 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.
This makes the veggie very yummy and has been approved by my non-asparagus fans.
Bake 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.
Serve the cheesy asparagus immediately garnished with fresh basil leaves, lemon slices, sea salt flakes and balsamic glaze (optional!).
Serving Suggestions
Roasted asparagus with cheese is a very easy and healthy side dish that goes with .. I’d say anything!
My favorite is to serve this asparagus with Chicken pasta, Cajun shrimp pasta, creamy Chicken thighs, chicken Lo mein, air fryer roasted Salmon (or check out my Salmon Salad recipe in oven), baked Trout, Pork Tenderloin, or codfish steaks.
Or serve this with more delicious side dishes:
- Homemade Gluten-Free Tater Tots
- Garlic Mashed Potatoes (my favorite side for asparagus and Pork Chops)
- Mashed Cauliflower And Potatoes
- Potato Salad
- Jalapeno Cornbread Muffins
- Avocado Corn Salad
- Roasted Pumpkin Hummus
Tips
- Asparagus - If you buy more asparagus, keep the fresh asparagus in the fridge. Trim the ends and make sure they are kept wet either in a larger cup with a bit of water or a damp towel around the ends. Treat them just like a bouquet of flowers!
- You’ll know if asparagus gone bad. Fresh asparagus will keep a good couple of days in the fridge. If it will become wilted, limp and smell funny, it’s time to throw it away.
- Don’t forget to wash and trim asparagus just like any other veggie.
- To make asparagus taste good, add more seasonings and use fresh garlic instead of the powder one. Use 1-2 teaspoons of minced garlic.
- Once roasted asparagus should be tender inside but still with a little crunch to it.
- Spices- it is always fun to experiment with different spices, try Italian seasoning, paprika (regular or smoked), red pepper flakes.
- Melty cheese - I used Parmesan (or Asiago, Pecorino Romano, Grana Padano). Ilike Parmesan as it doesn't melt that much and I kinda like it in this dish. It's cheesy without ton of cheese. Cheeses like Mozzarella, Gruyere, Cheddar will give you a more silky smooth texture.
- Leftovers make a very tasty cheesy asparagus pasta. Add some chicken and you have a complete meal.
- You don't necessarily have to use baking sheet, if the asparagus sears fit in your casserole dish, add them there. There's no need for a lot of free space between the asparagus stalks.
JULIA'S TIP For an extra hearty meal, we like to serve roasted asparagus with my lazy Cabbage Roll Casserole or unstuffed Ukrainian Cabbage Rolls recipes.
Storing Instructions
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.
FAQs
If you follow these recipe instructions you should end up with crisp-tender asparagus. However, it is easy to overcook it and will depend on each oven individually.
If you’re not sure, make a taste test in about 10-minute mark and see if it is up to your liking. Also, be mindful of removing the asparagus from the baking sheet once it’s done and transferring it to a serving platter. Asparagus will continue to cook if left on the hot baking sheet.
As mentioned in this recipe I use 400 F for most of my vegetables. Bake the asparagus with cheese for 10-15 minutes and you’ll end up with a perfectly roasted, crisp-tender healthy veggie platter.
You’ve probably overcooked it. It’s a relatively small and thin veggie that needs just a little roasting time. Also, every oven temperature differs, and it may have been too hot for your asparagus.
In my opinion, just a bit crunchy outside and tender inside. If it’s too soft no one will eat it in my family.
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Want more asparagus recipes?
I got you covered! Try these next:
- Asparagus and Cheese Stuffed Chicken Breast
- Sauteed Asparagus With Peas
- Lemon Asparagus Pasta With Chicken
- Quick Pickled Asparagus
Easy Cheesy Side Dishes
- Creamy Mashed Potatoes
- Air Fryer Cauliflower
- Green Beans
- Twice Baked Sweet Potato
- Air Fryer Jalapeno Poppers
- Spinach Artichoke Dip
Recipe
Cheesy Asparagus with Tomatoes
INGREDIENTS
- 1 lb asparagus (trimmed)
- ½ cup parmesan (grated)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 ½ cup cherry or plum tomatoes (cut in half)
- 2 tablespoon olive oil
- salt to taste
- black pepper to taste
- 1-2 tablespoon basil leaves (chiffonade)
- lemon slices/wedges for garnish
INSTRUCTIONS
- Preheat oven to 400 F.
- Trim the asparagus ends, place on a baking sheet (lined with foil or without), and drizzle with the 1 ½ tablespoon (or more as needed) olive oil, season with salt, 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).
- In a medium bowl, toss tomatoes with remaining olive oil, salt, pepper.
- On one side of the baking sheet arrange the asparagus in one line and the other side with the tomatoes. Sprinkle both or just the asparagus with parmesan on top. Bake for 10-15 minutes.
- Serve immediately garnished with fresh basil leaves, lemon slices, sea salt flakes and balsamic glaze (optional!).
Video
NOTES
- Asparagus - If you buy more asparagus, keep the fresh asparagus in the fridge. Trim the ends and make sure they are kept wet either in a larger cup with a bit of water or a damp towel around the ends. Treat them just like a bouquet of flowers!
- Once roasted asparagus should be tender inside but still with a little crunch to it.
- Store any leftovers in an airtight container in the fridge for up to 3 days.
- Texture - stalks should be firm, hold their shape, and with smooth texture.
- Color - fresh asparagus spears are vibrant green (unless it’s white asparagus), they are fresh if they can stand easily, don’t bend that much, and don’t look wilted. The tip of the stalk may have purple hue to it.
- Size - go for thicker, medium to large asparagus spears as these tend to be more tender than thin ones.
PRIVATE NOTES
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Julia
Easy and healthy side dish recipe!
saif
What a healthy vegetable dish. I like to add feta cheese on it which will make it more delicious.
Julia | The Yummy Bowl
oh delicious! thank you!
Bryan
Feta cheese and Parmesan or just feta?
Julia | The Yummy Bowl
Parmesan
Terry
What is the balsamic glaze? Homemade? Recipe please. Or just use a balsamic dressing?
Julia | The Yummy Bowl
balsamic glaze, either store bough or homemade this: https://theyummybowl.com/balsamic-glaze/ (little outdated photos, but recipe works great and c fan be stored or a long time too. Thanks Terry!
Jacqueline Meldrum
Mmmmm, that looks so good, so colourful.
Julia | The Yummy Bowl
thank you so much!
Amanda Wren-Grimwood
This looks so beautiful and perfect for spring. Love the colours.
Julia | The Yummy Bowl
thank you so much!
Berni
This looks so delicious and beautiful! Glad I am going to the farm just over the border in PA. today. They're open year round. Asparagus on sale so guess what I will be having for dinner?
Julia | The Yummy Bowl
Thank you, hope you liked it!
Kristina
Cheesy asparagus is so delicious- I make it often but have never added tomatoes, and it was even better!
Julia | The Yummy Bowl
thank you so much!
Aimee Mars
I just brought home a huge bunch of asparagus and was wondering what I was going to do with it. This is the perfect recipe and with the cheese on top I know I won't have to beg my kids to eat it.
Julia | The Yummy Bowl
absolutely! what a great way to sneak in some veggies for the kids!
Kushigalu
Love how colorful and delicious this recipe is. Thanks for sharing
Julia | The Yummy Bowl
Hope you enjoy!
Kirsten
Incredibly cheesy asparagus baked in oven to perfection! We are in love with yummy asparagus now!
Julia | The Yummy Bowl
Thank you so much!
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!
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!
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
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!