I’ve tried several fancy asparagus recipes but I keep coming back to this one. Maybe it’s because I usually have all the ingredients in the pantry? Or maybe it’s just my favorite! This post may contain affiliate links. Read my disclosure policy. We just love 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. We’ve probably made this a hundred times and it is the most popular asparagus recipe on our site since 2012 because it’s easy and excellent
Ingredients for Baked Asparagus
This recipe makes a large batch, but can easily be cut in half to feed a smaller crowd.
Asparagus – you’ll need 2 bunches (about 2 lbs), with the ends trimmedLemon – we squeeze half of a lemon over the asparagus before baking and slice the other half into rings.Unsalted butter – to dot the top of the asparagus spears and it adds rich flavor. Olive oil – to drizzle the asparagus and keep it moistSalt & Pepper – these simple seasonings are all you need. Parmesan cheese – added at the end of cooking to creating a cheesy crust over the asparagus.
How to Cook Asparagus in the Oven
Pro Tip: Break off the fibrous asparagus ends by holding the asparagus with one hand at the base and the other hand in the middle of the stem. Bend until it snaps wherever it snaps. This ensures you remove the tough fibrous base that is very difficult to chew.
Common Questions
Lemon, butter, and parmesan is a winning combination for Roasted Asparagus. P.S. If you love this flavor profile, definitely try our Shrimp Scampi Pasta with asparagus.
Serve With
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 PotatoesLemon ChickenPan-Seared Steak Chicken ParmesanBaked Salmon with Garlic and DijonPork Tenderloin
We first published this baked asparagus recipe in 2012. I updated the recipe with new photos and a video tutorial. Here is one of the original photos:
