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baked asparagus on a baking sheet with crispy panko topping.
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5 from 3 votes

Oven Baked Asparagus Recipe

Tender crisp baked asparagus with a buttery garlic parmesan topping!
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: lunch, Side Dish, vegetable
Cuisine: American
Servings: 4
Author: Kellie
Cost: $8

Equipment

  • baking sheet

Ingredients

  • 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

Instructions

  • Preheat the oven to 400°F.
  • Pat the trimmed asparagus dry and toss with olive oil, salt, and pepper.
  • Arrange the asparagus in a single layer on a baking sheet, leaving a little space between the spears.
  • In a small bowl, combine the panko breadcrumbs, melted butter, Parmesan cheese, minced garlic, and garlic powder.
  • Sprinkle the breadcrumb mixture evenly over the asparagus.
  • Bake for 10–12 minutes, or until the asparagus is fork-tender with a slight bite and the topping is golden brown. Start checking thin spears a few minutes early.
  • Serve immediately while the garlic Parmesan topping is crispy.

Video

Notes

Recipe Tips:
  • Pat the asparagus dry before baking to prevent steaming.
  • Use asparagus spears of similar thickness for even cooking.
  • Don't overcrowd the baking sheet.
  • The recipe makes a generous amount of crispy topping. Use less if you prefer a lighter coating.
  • Freshly grated Parmesan produces the best flavor.
  • Thin asparagus may cook faster, so begin checking early.
Storage: Refrigerate leftover cooked asparagus in an airtight container for up to 3 days.
Reheating: Warm on a baking sheet at 350°F for approximately 5–8 minutes, or until heated through. The breadcrumb topping is best when served fresh.
Make Ahead: Trim the asparagus and prepare the breadcrumb topping separately in advance. Refrigerate until ready to assemble and bake.
Freezing: Not recommended, as the asparagus can become soft and the topping loses its crunch.

Nutrition

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