Roasted Asparagus with Parmesan

This easy roasted asparagus is wonderfully tender-crisp. Bake it in a 400°F oven for just 15 minutes. Overcooking will make it stringy.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 65kcal

1 pound fresh asparagus tough ends trimmed
1 tablespoon olive oil
½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt
¼ teaspoon black pepper freshly ground
¼ teaspoon garlic powder
2 tablespoons parmesan cheese grated, divided

Preheat the oven to 400°F. Line a large, rimmed baking sheet with high-heat-resistant parchment paper.
Place the asparagus on the baking sheet in a single layer. After it's trimmed, you should be able to fit two rows of it into the pan.
Drizzle the asparagus with the olive oil, then toss with your hands to coat. Sprinkle with kosher salt, black pepper, garlic powder, and half the parmesan.
Bake until the asparagus is tender-crisp, for about 15 minutes.
Sprinkle the asparagus with the remaining parmesan and serve.

I use garlic powder because its fine granules coat the spears uniformly. If you prefer fresh minced garlic, that works too.
Medium-sized asparagus spears are best. If all you can get are thin or thick spears, adjust the roasting time. Very thin spears will need no more than 10 minutes in the oven. If using thick ones, check them after 15 minutes and see if their thickest parts are fork-tender. If not, keep roasting them for 2-3 more minutes.
You should always trim asparagus ends, but if using thick spears, it's especially important to trim them, as they tend to be woody and fibrous.
Dry the asparagus well with a clean kitchen towel or paper towel after washing, so it bakes rather than steams in the oven.
Keep the leftovers in an airtight container in the fridge for up to four days. I enjoy them cold, antipasti-style, or chop them and add them to a salad. If you'd like to reheat the leftovers, do so in the microwave at 50% power.