Easy Garlic Parmesan Baked Asparagus is an easy side dish for every night of the week. Tender Baked Asparagus topped with a crispy, crunchy, buttery garlic parmesan crust is always a favorite in our house. 

baked asparagus on a white platter with a crispy panko crust.

Garlic Parmesan Baked Asparagus

We’re deep into asparagus season right now. Which means spring is springing!

Ok, so we are HUGE fans of Baked Asparagus here in the Soapbox household and we all kind of eat it a little weirdly. My husband loves the asparagus tops….but only if it’s not grilled asparagus. My daughter loves the stems, which leaves more tops for me.

I eat the whole asparagus stalk…it’s fantastic swimming in butter and I also love my asparagus grilled, steamed, baked or roasted. I’m not a picky eater. My son…he won’t touch it unless I make it with a buttery crumb topping like I did for this Garlic Parmesan Baked Asparagus. It’s a huge hit!

But we all love this bake asparagus recipe because it’s topped with a garlic parmesan breadcrumb crust that makes it taste even more amazing. And the best part about this side dish is it’s incredibly easy to make.

baked asparagus on a baking sheet with crispy panko topping.

How To Bake Asparagus

Now the easy part, it’s time to make your Garlic Parmesan Baked Asparagus and it couldn’t be easier to do. 

  1. Preheat oven to 400 degrees.
  2. Prep your asparagus by breaking off the woody ends.
  3. Toss your asparagus in a bit of olive oil and season with salt and pepper. 
  4. Arrange the asparagus in a single layer, spread out on a baking sheet and set aside. 
  5. In a small bowl, toss the panko bread crumbs with chopped garlic, garlic powder, melted butter and parmesan.
  6. Sprinkle the panko mixture over the asparagus.
  7. Bake the asparagus in the oven for 10-12 minutes, depending on the thickness of the stalks.
  8. Serve immediately

You can adjust the time and temperature of your Baked Asparagus according to the following chart:

  • To Roast Asparagus at 350 degrees, bake for 15-20 minutes.
  • To roast asparagus at 375 degrees, bake for 13-15 minutes.
  • To roast asparagus at 425 degress, bake for 8-10 minutes.
Baked asparagus with panko crust on a white platter.

How To Buy Asparagus

Choosing the perfect asparagus as the market or grocery store isn’t really rocket science but there are a few tips you should know to picking out the BEST asparagus out of the bunch.

  • FRESH asparagus is best so look for asparagus stalks that are firm and straight, not limp, soft or wrinkly.
  • Check the tips, the tips are the first indicator of asparagus past it’s prime. The tips should be bright green, firm and compact, not spreading, soft or mushy.
  • Thin or thick, there really isn’t a different in freshness. I love thin stalks of asparagus where my husband prefers thicker stalks. You can choose either for this Baked Asparagus recipe, you’ll just need to adjust the cooking time accordingly.
  • Stalks should be standing upright in a small amount of water at the grocery store to keep the ends from drying out and the stalks from becoming limp. If your store or market isn’t displaying the asparagus properly move on and pick something else that day.
baked asparagus on a white platter.

How To Store Asparagus

Now that you picked the perfect asparagus, keep it fresh at home until you’re ready to cook it. 

  • Don’t keep your asparagus in the refrigerator suffocating in a plastic bag. This is the fastest way to make your fresh asparagus become slimy and mushy.
  • Trim about 1/2 an inch off the base of your asparagus and place the cut end in a tall glass so the stalks stand upright. Fill the glass with about an inch of water and store in the refrigerator. Place a plastic bag over the top of the asparagus, but do not seal it shut. (I know what I said above but as long as your asparagus isn’t wrapped tightly in the plastic produce bag and tossed haphazardly into the fridge, you’ll be in good shape.)
  • Do not rinse your asparagus before storing. The excess moisture on the stalks will cause it to go bad more quickly.
Baked asparagus on a plate with ham and pineapple casserole.

How to Prep

Trimming your asparagus is one of the most therapeutic things I do in the kitchen. It’s fairly simple because the asparagus tells you where it needs to be trimmed, basically. 

  • Grab each end of the asparagus and gently bend until the stalk snaps. It will naturally break off at the top of the woody end of the stalk.
  • You can break each piece as you go OR you can break one piece and then line them up on a cutting board. Cut the ends of all the stalks at the same point.
  • Do not discard your asparagus ends. I like to freeze them and use to make vegetable stock or asparagus soup!
Overhead shot of baked asparagus on a baking sheet with panko crumbs.

Serving Suggestions

My favorite recipes to serve with this easy Baked Asparagus recipe are:

More Easy Side Dish Recipes

Be sure to follow us over on Instagram for even more easy family recipe ideas and inspiration!

baked asparagus on a baking sheet with crispy panko topping.

Get the Recipe: Garlic Parmesan Baked Asparagus Recipe

Tender crisp baked asparagus with a buttery garlic parmesan topping!
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  • 1 pound fresh asparagus, rinsed and woody ends trimmed
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 cup panko bread crumbs
  • 3 tbsp melted butter
  • 1/4 cup freshly grated parmesan cheese
  • 1 garlic clove, minced
  • 1/2 tsp garlic powder


  • baking sheet


  • Preheat oven to 400 degrees
  • Toss the asparagus with the olive oil to coat.
  • Arrange the asparagus in a single layer on a baking sheet being sure to leave room in between the stalks to they roast and don't steam.
  • Season the asparagus with salt and pepper. Set aside.
  • In a bowl, combine the panko, butter, cheese, garlic and garlic powder.
  • Sprinkle the panko mixture evenly over the asparagus. Transfer to the oven.
  • Bake the asparagus for 10-12 minutes or until tender and the topping is golden brown.
  • Serve immediately.


YouTube video


Leftover asparagus can be stored in the refrigerator in an airtight container for up to 24 hours. It’s great used in quiche, frittatas or stuffed in chicken breast.
Calories: 217kcal, Carbohydrates: 16g, Protein: 7g, Fat: 15g, Saturated Fat: 7g, Cholesterol: 27mg, Sodium: 870mg, Potassium: 258mg, Fiber: 3g, Sugar: 3g, Vitamin A: 1170IU, Vitamin C: 6.6mg, Calcium: 131mg, Iron: 3.3mg