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This parmesan roasted asparagus is one of those simple side dishes I return to again and again, especially in spring when asparagus is at its best.
With just a drizzle of olive oil, a little salt and pepper, and a sprinkle of Parmesan, the asparagus roasts up tender with lightly crisp edges in under 20 minutes. It’s quick enough for a weeknight but special enough for company—which is exactly my kind of recipe.
This version is inspired by a recipe from Ina Garten, whose approach to vegetables is simple, unfussy, and always reliable. It appears in Barefoot Contessa Family Style, and it has been in my regular rotation for years.
If you enjoy simple roasted sides like this, you may also like my rosemary roasted potatoes, another easy oven recipe that goes with just about everything.
Table of Contents
Why I Love Roast Asparagus with Parmesan
- Ready in 20 minutes or less
- Uses just a handful of simple ingredients
- Naturally low in calories and WW Points
- Works for both everyday meals and special occasions
- Pairs well with almost any protein
Ingredients and Substitutions
- Fresh asparagus – Look for firm stalks with tight tips. Thicker stalks work especially well for roasting.
- Olive oil – Just enough to coat the asparagus lightly and help it roast.
- Kosher salt & freshly ground black pepper – Simple seasoning lets the asparagus shine.
- Grated Parmesan cheese – Freshly grated melts best, but pre-grated works fine.
- Lemon wedges (optional) – A squeeze at the table brightens everything up.
How Many Calories and WW Points in Oven Roasted Asparagus with Parmesan?
According to my calculations each serving has:
- Calories: 85
- WW Points: 2
To see your WW Points for this recipe and track it in the WW App!
(You must be logged into WW on a smartphone or tablet)
How to Roast Asparagus Step by Step
- Preheat your oven to 400°F.
- If the asparagus stalks are thick or tough, peel the lower half with a vegetable peeler (affiliate link).
- Arrange the asparagus on a sheet pan or oven-safe baking dish.
- Drizzle with olive oil, toss to coat, and spread into a single layer. Sprinkle with salt and pepper.
- Roast until tender, 10–20 minutes, depending on thickness.
- Sprinkle with Parmesan cheese and return to the oven until melted, 1–3 minutes.
- Serve immediately, with lemon wedges if desired.
Cooking Notes and Tips
I adapted this recipe slightly to make it more Weight Watchers friendly by reducing both the olive oil and Parmesan. You still get plenty of flavor without overdoing it.
To remove woody ends, you can:
- Peel the lower half for less waste, especially with thicker asparagus, or
- Snap each stalk where it naturally breaks
Recipe Variations
- No asparagus?
This method works beautifully with broccoli, Brussels sprouts, cauliflower, zucchini, or green beans. - No Parmesan?
Substitute another flavorful cheese like Asiago, sharp cheddar, feta, or pepper jack. - No lemon?
Skip it, or finish with a drizzle of balsamic or red wine vinegar. - More flavor:
Add 1–2 cloves of chopped garlic before roasting, or use granulated garlic. - More heat:
Sprinkle with crushed red pepper, cayenne, or chili flakes. - More vegetables:
Roast asparagus alongside sliced red bell pepper, mushrooms, or halved cherry tomatoes.
If you’ve made this Oven-Roasted Parmesan Asparagus, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Parmesan Roasted Asparagus Recipe
Equipment
Ingredients
- 1-1/2 pounds fresh asparagus
- 1 tablespoon olive oil
- 1/4 teaspoon Kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup freshly grated Parmesan cheese
- 1 lemon cut into wedges, for serving
Instructions
- Preheat the oven to 400F degrees.
- If the stalks of the asparagus are thick and/or seem tough, peel the bottom half of each.
- Place the asparagus on sheet pan or oven safe baking dish and drizzle with the olive oil. Roll/toss to coat with the oil and then arrange in a single layer for even cooking. Sprinkle with the salt and pepper.
- Place in the oven and bake/roast until tender to your liking, 10 to 20 minutes, depending on the size/age of your asparagus.
- Sprinkle with the Parmesan cheese and return to the oven until the cheese melts, another 1 to 3 minutes.
- Serve with the lemon wedges.
Notes
(Must be logged into WW on a smartphone or tablet.) 2 SmartPoints (Green plan) 2 SmartPoints (Blue plan) 2 SmartPoints (Purple plan) 2 PointsPlus (Old plan) Substitutions and Variations:
- no asparagus: any single or vegetable combination would work – broccoli, brussels sprouts, cauliflower, zucchini, green beans, etc.
- no parmesan: substitute any flavorful meltable cheese – asiago, cheddar, pepper jack, feta, etc.
- no lemon: skip it or substitute a drizzle of your favorite vinegar – red wine, balsamic, etc.
- more flavor: add a clove or two of chopped fresh garlic before roasting. If you don’t have fresh garlic, granulated garlic or garlic salt will work well.
- more spice: sprinkle with a pinch or two of crushed red pepper, cayenne pepper, ground chili pepper, etc.
- more veg: add additional vegetables when roasting your asparagus. Three of my favorites are sliced red bell pepper, mushrooms and halved cherry tomatoes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: slightly adapted from Barefoot Contessa Family Style: Easy Ideas and Recipes That Make Everyone Feel Like Family (affiliate link) by Ina Garten
More WW Friendly Roasted Vegetable Recipes
If you liked this roasted asparagus with Parmesan you might also like:
- Roasted Brussels Sprouts, Carrots, Sweet Potatoes + Onions – A colorful, hearty mix.
- Slow Roasted Garlic – Soft, mellow, and endlessly useful.
- Roasted Red Peppers with Anchovies – Bold flavor with minimal effort.
- Rosemary Roasted Potatoes – A simple, familiar side that goes with everything.
Cheese is allowed?
Theresa, everything is allowed on WW provided you plan for it 🙂
I am not a fan of Ina Garten, but this recipe looks really good and I will give it a try.
Hope you like it!
I wish that Hubby liked asparagus or at least, did not despise them. Glad to see you in the group. I am enjoying cooking Ina.
I have never had Asparagus this way, and I definitely need to try this one.
I have never eaten or cooked asparagus and I don’t know why. But this is such a easy and simple recipe I have to try it 🙂 I love Cheese on everything so it should be a treat.
I love your new profile picture. You look great! Like Alyce asparagus prepared this way is one of my favorites, but I also add garlic.
Thanks, Mireya. Garlic sounds like a yummy addition.
This is one of my favorite asparagus recipes, though sometimes I just put on some crushed red pepper, salt, and grated lemon instead of the Parmesan. Or, if in a terrible rush, I do the asparagus in the microwave for two minutes and then top with either the lemon or the cheese…Whatever I do, I’m always glad I’ve done it. I, too, have all of Ina’s books and, you’re right, this is a good reason to get them all out and see what I haven’t made. Happy Ina Friday!