Baked Parmesan Asparagus Recipe

Baked parmesan asparagus is a 20-minute Italian-inspired side dish that turns a simple vegetable into something truly special. A coating of olive oil, garlic, and finely grated parmesan creates a golden, savory crust on each spear as it roasts. At only 148 calories per serving with 7g of protein, this low-carb gluten-free side is nutritious and effortless.

Ingredients

• 500g asparagus spears, woody ends snapped off
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 60g parmesan cheese, finely grated
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp lemon juice
• Lemon wedges, for serving

Instructions

1. Preheat oven to 220°C (425°F). Line a large baking sheet with parchment paper.
2. Snap off the tough woody ends from each asparagus spear by bending until it breaks naturally.
3. Arrange asparagus spears in a single layer on the prepared baking sheet.
4. Drizzle with olive oil and toss to coat evenly.
5. Sprinkle minced garlic, salt, pepper, and red pepper flakes over the spears.
6. Distribute grated parmesan evenly over the top of all the asparagus.
7. Bake for 12-15 minutes until asparagus is tender and the parmesan is golden and slightly crispy.
8. Remove from oven and immediately squeeze lemon juice over the hot asparagus.
9. Transfer to a serving plate and serve with extra lemon wedges.

Tips & Variations

• Use thin to medium asparagus spears for the best results. Very thick spears may need an extra 3-5 minutes.
• Finely grated parmesan works much better than coarsely shredded here. It adheres to the spears and crisps up instead of falling off.
• Add a thin slice of prosciutto wrapped around each spear before baking for an elegant appetizer variation.
• Store leftovers in the fridge for up to 2 days. Reheat in the oven or air fryer at 200°C for 4 minutes.
• Swap parmesan for nutritional yeast for a vegan version that still has umami depth.

Nutrition Breakdown

Calories: 148 kcal

Protein: 6.6g

Fat: 11.2g

Carbs: 6.2g

Fiber: 2.7g

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