The best, easy cheesy asparagus recipe starts on a sheet pan piled with melty mozzarella and parmesan cheese, and only takes a quick 15 minutes to bake.
Why this recipe works
Peak asparagus season calls for a heaping side of cheesy asparagus. This is one of the first recipes I pull out when it’s ready to be harvested, mostly due to the fact that it’s baked in the oven (hands off), and full of melty cheesy, of course.
My husband and I love asparagus. Adding cheese on top is definitely a good way to get the kids to eat their veggies, too. Prepping the spears really couldn’t be simpler. Give them a quick trim, drizzle with oil and seasonings, pop ’em on the pan and let them bake. Just before they’re fully tender and ready to eat, sprinkle on the cheese and let it melt. Easy.
RELATED – You can find the basics on how to make roasted asparagus here, or opt for a different flavor combination with our sheet pan lemon asparagus.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
ASPARAGUS – It’s actually up to you whether or not you cut the woody ends off of the asparagus spears. The woody ends are mostly inedible just because of how tough they are. We like to trim bout 1-2 inches off, depending on how the spears look.
CHEESE – If you are going to buy bagged shredded mozzarella, we suggest getting the “off the block” variety or one that says “creamy melt” as those don’t have as much anti-caking agent on them and tend to melt more smoothly. You can most certainly buy a block and shred it yourself.
How to Make Cheesy Asparagus
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 400 F.
- Trim the woody ends from the asparagus and place on baking sheet.
- Drizzle olive oil over the spears and toss to coat.
- Season with garlic salt and pepper.
- Bake in preheated oven for 10 minutes.
- Remove from oven and place pan on wire rack.
- Move half of the spears to a breading tray or plate and shake half of the parmesan cheese over them. Toss to coat and move back to the baking sheet. Repeat with the other half of the spears and the other half of the parmesan cheese. If there’s any cheese left in the breading tray, sprinkle it over the spears on the pan.
- Arrange spears in a single layer then sprinkle with the mozzarella cheese.
- Put pan back in the oven for 2-3 minutes, or until cheese is melted.
Frequently Asked Questions & Expert Tips
Asparagus goes well with a whole slew of different cheeses. Instead of parmesan, try Pecorino Romano or feta. In place of the mozzarella, opt for another melty cheese variety such as fontina, Swiss, or Gruyere.
Asparagus is done baking when it’s fork tender, which means a fork can sink into the asparagus while still retaining a bit of firmness. Some prefer their asparagus more on the tender side, whereas others prefer it more crisp and firm. Check for doneness and continue baking if you like your asparagus softer!
Store cooled leftovers in an airtight container kept in the refrigerator for 2-3 days. I would recommend reheating it in the air fryer using the reheat function, or in the oven set to 350F until warmed through. Popping it in the microwave tends to make the asparagus overly soft.
Serving Suggestions
Cheesy asparagus is the ultimate side dish. Pair it with steak, chicken, fish, or pork. It’s even great on the holiday table!
More Asparagus Recipes
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Cheesy Asparagus
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 1 bunch asparagus spears about 1 pound
- 1 Tablespoon olive oil
- ½ teaspoon garlic salt
- ¼ teaspoon black pepper
- ½ cup grated parmesan cheese
- 1 cup shredded mozzarella
Optional Garnish
- red pepper flakes
- parsley
Things You’ll Need
- Breading trays or plate
Before You Begin
- It’s actually up to you whether or not you cut the woody ends off of the asparagus spears. The woody ends are mostly inedible just because of how tough they are. We like to trim bout 1-2 inches off, depending on how the spears look.
- If you are going to buy bagged shredded mozzarella, we suggest getting the “off the block” variety or one that says “creamy melt” as those don’t have as much anti-caking agent on them and tend to melt more smoothly. You can most certainly buy a block and shred it yourself.
Instructions
- Preheat oven to 400 F.
- Trim the woody ends from the asparagus and place on baking sheet.1 bunch asparagus spears
- Drizzle olive oil over the spears and toss to coat.1 Tablespoon olive oil
- Season with garlic salt and pepper.1/2 teaspoon garlic salt, 1/4 teaspoon black pepper
- Bake in preheated oven for 10 minutes.
- Remove from oven and place pan on wire rack.
- Move half of the spears to a breading tray or plate and shake half of the parmesan cheese over them. Toss to coat and move back to the baking sheet. Repeat with the other half of the spears and the other half of the parmesan cheese. If there’s any cheese left in the breading tray, sprinkle it over the spears on the pan.1/2 cup grated parmesan cheese
- Arrange spears in a single layer then sprinkle with the mozzarella cheese.1 cup shredded mozzarella
- Put pan back in the oven for 2-3 minutes, or until cheese is melted.
Expert Tips & FAQs
- Asparagus is done baking when it’s fork tender, which means a fork can sink into the asparagus while still retaining a bit of firmness. Some prefer their asparagus more on the tender side, whereas others prefer it more crisp and firm. Check for doneness and continue baking if you like your asparagus softer!
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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