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

What other kinds of cheese can I use?

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.

How do you know when asparagus is done baking?

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!

How do you store leftover cheesy asparagus?

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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