Baked Asparagus with Parmesan

This Baked Asparagus with Shaved Parmesan and Toasted Sliced Almonds is an easy Easter brunch side that feels fresh, simple, and just a little special. Roasted until tender, then topped with savory Parmesan and crunchy toasted almonds, it pairs perfectly with ham, quiche, eggs, and all your favorite spring dishes.

When spring arrives, I’m always looking for simple sides that feel fresh, light, and a little special—and this Baked Asparagus with Shaved Parmesan is just that. Roasted until perfectly tender, then finished with nutty toasted almonds, salty Parmesan, and a bright squeeze of lemon, it’s an easy dish that brings beautiful flavor to any Easter brunch or spring dinner table.

What is Baked Asparagus with Parmesan?

Baked Asparagus with Parmesan is a simple roasted vegetable dish made by cooking fresh asparagus in the oven until tender, then topping it with thin shavings of Parmesan cheese. It’s often finished with ingredients like toasted nuts and lemon juice for added texture and brightness, making it an easy yet elegant side dish for holidays, brunches, or everyday meals. We serve this every year for Easter Brunch!

Why I Love This Recipe

• Fresh, simple, and full of bright spring flavor
• It’s elegant, but is incredibly easy to make
• The combo of shaved Parmesan, toasted almonds, and lemon is so delicious
• Roasts quickly in the oven—perfect for busy hosting days
• A beautiful side for Easter brunch or Easter dinner
• Also perfect for any spring dinner party or gathering
• Leftovers? Use it in this Pea and Asparagus Salad.

Ingredients You Need

• Toasted almonds – Adds the perfect crunchy garnish and a nutty finish. I buy the toasted sliced almonds at Trader Joe’s and they are so good.
• Asparagus – Fresh asparagus is the star of this simple spring side dish. You can get a 2 pound bag at Costco!
• Shaved Parmesan – Adds a savory, salty finish that pairs beautifully with roasted asparagus.
• White wine – Brings a light, delicate flavor and helps keep the asparagus tender while baking.
• Olive oil – Adds richness and helps the asparagus roast beautifully in the oven.
• Salt and pepper – Simple seasoning is all you need to enhance the fresh flavor.
• Lemon – A fresh squeeze of lemon at the end adds brightness and brings all the flavors together.

How to Make Baked Asparagus with Shaved Parmesan

1. Trim the asparagus by snapping off and discarding the tough, woody ends.
2. Heat the olive oil in a medium skillet over medium-high heat.
3. Add the asparagus and cook for about 3 minutes.
4. Pour in the white wine and continue cooking for about 5 more minutes, until the asparagus is tender but still slightly crisp.

1. Transfer the asparagus to a baking sheet and sprinkle with shaved Parmesan.
2. Place under the broiler for 1–3 minutes, just until the cheese is melted and lightly golden.

1. Remove from the oven and garnish with toasted slivered almonds, salt, pepper, and a fresh squeeze of lemon juice.
2. Serve warm and enjoy!

Tip for Prepping Asparagus

Before cooking, rinse the asparagus well under cold water to remove any dirt or grit, then pat dry. To trim, hold each spear near the bottom and gently bend it until it snaps—it will naturally break where the tough, woody part ends and the tender part begins. You can also line up the spears and trim the ends with a knife for quicker prep.

Sandy’s tips and substitutions:

• Shaving Parmesan: If you want shaved Parmesan, simply take a block of cheese and use a potato peeler to create thin, delicate shavings—so easy and perfect for this dish.
• No white wine? Substitute with chicken broth or vegetable broth for a similar light flavor.
• Add garlic: Toss in a clove of minced garlic while cooking the asparagus for extra flavor.
• Switch the cheese: Try Pecorino Romano or even grated Parmesan if you don’t have shaved.
• Nut-free option: Skip the almonds or substitute with toasted pine nuts or leave off entirely.
• Extra lemon flavor: Add a little lemon zest along with the juice for even more brightness.
• Make it dairy-free: Omit the cheese and finish with a drizzle of olive oil and lemon.
• Don’t overcook: Keep the asparagus slightly crisp for the best texture and color.
• Storage: Store leftover asparagus in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently in a 350°F oven for 5–8 minutes or warm in a skillet over low heat. You can also enjoy this dish cold or at room temperature, which makes it great for brunches and spring gatherings.

Serving Ideas

This Baked Asparagus with Shaved Parmesan is a beautiful side dish for Easter brunch, Easter dinner, or any spring entertaining menu. It’s delicious served warm, cold, or hot right out of the oven, which makes it especially easy for hosting. Pair it with ham, roasted lamb, quiche, deviled eggs, scalloped potatoes, fresh fruit, or a spring salad for a simple and elegant holiday spread.

This recipe is always a crowd-pleaser, even for people who don’t usually love vegetables.

More asparagus recipes to try:

• Grilled Parsley Lime Asparagus Recipe
• Bacon Asparagus Potato Fritatta
• Pesto Asparagus Caprese Salad Recipe
• Pea and Asparagus Salad

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Baked Asparagus with Parmesan

Sandy Coughlin

Make Baked Asparagus with shaved Parmesan, toasted almonds, and lemon for an easy spring side dish—perfect for Easter brunch, Easter dinner, or entertaining.

Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

Total Time: 20 minutes mins

Yield: 6

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Ingredients

 

1x2x3x

• 2 pounds asparagus
• ½ cup Parmesan cheese, shaved
• ¼ cup white wine
• 3 Tbsp  olive oil
• salt and pepper to taste
• ½ cup dry toasted sliced almonds, I buy at Trader Joe's
• lemon, juiced

Equipment

• Baking sheet large (or use 2)

Instructions

 

• Snap off and discard woody bottoms.
• Heat oil in a medium sauce pan on medium-high heat, then add in asparagus. Cook for about 3 minutes before adding in the wine. When wine is poured over, continue cooking for about 5 more minutes, or until asparagus is softened, but still slightly firm.
• Move asparagus to a baking sheet and sprinkle with parmesan. Broil in oven for about 1-3 minutes. Remove from oven and garnish with almonds, salt, pepper, and fresh lemon juice. Serve warm.

Notes

Sandy’s tips and substitutions:

• Shaving Parmesan: If you want shaved Parmesan, simply take a block of cheese and use a potato peeler to create thin, delicate shavings—so easy and perfect for this dish.
• No white wine? Substitute with chicken broth or vegetable broth for a similar light flavor.
• Switch the cheese: Try Pecorino Romano or even grated Parmesan if you don’t have shaved.
• Storage: Store leftover asparagus in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently in a 350°F oven for 5–8 minutes or warm in a skillet over low heat. You can also enjoy this dish cold or at room temperature, which makes it great for brunches and spring gatherings.

Cuisine: American

Course: Side Dish

Calories: 115kcal, Carbohydrates: 8g, Protein: 8g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.002g, Cholesterol: 6mg, Sodium: 200mg, Potassium: 375mg, Fiber: 4g, Sugar: 3g, Vitamin A: 1224IU, Vitamin C: 9mg, Calcium: 158mg, Iron: 4mg

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