Simple Roasted Asparagus with Shallots and Parmesan
on Apr 09, 2015, Updated Mar 10, 2025
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Roasting asparagus deepens its flavor, and it couldn't be easier. Some melted Parm and crispy shallots make this dish perfect for entertaining.
Roasted asparagus makes an appearance on our table a couple of times a week in the spring. Roasting any vegetable deepens its flavor and is one of the easiest cooking methods. In this easy side dish, the asparagus spears get the amped-up flavor from crispy sautéed shallots and a generous layer of melted Parmesan cheese.
For a colorful spring table, pair this roasted asparagus side dish with Mediterranean Couscous, Swiss Chard, and Peppers and Grilled Lemony Chicken, and Baby Artichokes. Or for a light lunch or dinner serve these Parmesan asparagus with Leek, Mushroom, and Goat Cheese Quiche.
Table of Contents
Ingredients
- Fresh asparagus – Trimmed and lower stalks peeled if necessary.
- Olive oil – For cooking the asparagus and frying the shallots.
- Shallots – For onioney flavor and texture.
- Parmesan cheese – Adds nuttiness and umami. I like to use bigger pieces of shaved Parmesan, but you can also use grated Parmesan.
- Lemon juice – For some brightness. Fresh lemon juice is always best!
Kitchen Smarts
You can choose between thick and thin asparagus stalks for this dish. The thin stalks just need the bottom two inches cut off and roast faster. The fatter ones will, conversely, take longer to cook, but the thickness provides a more satisfying bite. Make sure to cut off the woody ends and peel off the bottom couple of inches of the thick skin. Line the baking sheets with parchment paper for easy clean up.
How to Make Roasted Asparagus with Shallots and Parmesan Cheese
- Prepare the asparagus: Place the asparagus on a rimmed baking sheet and toss with olive oil and salt. Roast the asparagus in a single layer at 450 degrees F for about 7-10 minutes for thin stalks and 9-14 for thick ones. Aim for a crisp-tender texture.
- Cook the shallots: Meanwhile, heat the remaining tablespoon of oil in a medium skillet over medium-high heat. Add the shallots and sauté until they are browned and just a bit crisp.
- Compose the asparagus dish: During the last minute of roasting the asparagus, pull out the baking sheet, scatter the Parmesan over the asparagus spears, and return to the oven so that the Parmesan melts slightly.
- Finish and serve: Transfer the asparagus to a serving platter and scatter the crispy shallots over the top. Season with pepper, and if you like, squeeze the lemon over the asparagus. Serve hot or warm.
Storage and Leftovers
Leftovers can be stored in an airtight container in the fridge for about 4 days. For best results, reheat in the oven at 400 degrees for about 5 minutes to crisp up the topping. The microwave will make the shallot and Parmesan topping soggy.
What to Serve With Oven-Roasted Parmesan Asparagus
More Asparagus Recipes
- Asparagus with Herb Dipping Sauce
- Asparagus with Creamy Lemon Dressing
- Asparagus Soup
- Asparagus Remoulade with Egg
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Simple Roasted Asparagus with Shallots and Parmesan
Ingredients
Instructions
- Preheat the oven to 450 F.
- Place the asparagus on a rimmed baking sheet and drizzle 2 tablespoons of the olive oil over it. Toss gently to coat evenly. Sprinkle on the salt and toss again. Roast for 7-10 minutes for thin stalks and 9-14 minutes for thick ones. Remember that they will continue to cook a bit after you remove them from the oven, so take them out while they’re still a little firmer than you would like. The wide time ranges are because some people like their asparagus pretty crisp, some pretty soft.
- Meanwhile, heat the remaining tablespoon of oil in a medium skillet over medium-high heat. Add the shallots and sauté for about 10 minutes until they are browned and just a bit crisp (not burned!…crisp).
- During the last minute of roasting the asparagus, pull out the baking sheet, scatter the Parmesan over the spears, and return to the oven so that the Parmesan melts slightly.
- Transfer the asparagus to a serving platter and scatter the shallots over the top. Season with pepper, and if you like, squeeze the lemon over all or some of the asparagus. Serve hot or warm.
Notes
- You choose between thick and thin asparagus. The thin ones just need the bottom 2 inches cut off, cook faster, and work nicely in sautéed or stir-fried dishes. The fatter ones will conversely take longer to cook, but the thickness provides a much more satisfying bite.
- Leftovers can be stored in an airtight container in the fridge for about 4 days. For best results, reheat in the oven at 400 degrees for about 5 minutes to crisp up the topping. The microwave will make the shallot and Parmesan topping soggy.
