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+ servings

Garlic Parmesan Oven Roasted Asparagus

Nick @ walktoeat
Welcome spring with this quick and easy oven roasted asparagus recipe. Parmesan and garlic make this a delicious spring vegetable side dish!
5 from 2 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Appetizer, Side Dish
Cuisine Italian
Servings 4
Calories 116 kcal


  • 1 bunch asparagus, woody ends trimmed
  • 2 Tbsp. olive oil
  • 1 Tbsp. white wine vinegar
  • 1 small garlic clove, grated 1/2 clove if large
  • 1 oz. Parmesan, finely grated (about 2 Tbsp.)
  • 1 Tbsp. roasted and salted sunflower seeds
  • Kosher salt and black pepper
  • 1/2 cup pea shoots or sunflower shoots, torn into small pieces to garnish (optional)


  • Preheat oven to 400 degrees.
  • To trim asparagus, choose an average sized stalk. Bend it at the bottom until the woody end snaps off. Line up the rest of the bunch and trim off that same length on the bottom.
  • Place trimmed asparagus on a baking sheet. Toss with 1 Tbsp. olive oil and a few pinches of salt. Bake 18-20 minutes until lightly browned.
  • While the asparagus bakes, whisk together white wine vinegar, garlic, and remaining 1 Tbsp. oil in a small boil. Season with salt and plenty of black pepper.
  • If sunflower seeds are raw, heat a small pan over medium-low heat. Add sunflower seeds and toast until lightly browned, shaking pan often, about 5 minutes.
  • To serve, top roasted asparagus with vinaigrette, grated Parmesan, sunflower seeds, and shoots (if using).


Calories: 116kcalFat: 9.2g
Keyword easy oven roasted asparagus recipe, healthy spring vegetable, oven roasted asparagus, easy side dish, garlic and parmesan oven roasted asparagus
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