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Cheesy baked asparagus on metal pan with lemon wedges.
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4.67 from 3 votes

Cheesy Baked Asparagus

Baked Cheesy Asparagus with crispy, buttery, lemon panko breadcrumbs and melty mozzarella and parmesan cheese.
Prep Time15 minutes
Cook Time17 minutes
0 minutes
Total Time32 minutes
Course: Appetizer, Side Dish
Cuisine: American
Keyword: Cheesy Baked Asparagus, Lemon Parmesan Asparagus, Parmesan Baked Asparagus
Servings: 5
Calories: 359kcal
Author: Sara


  • 1 lb asparagus
  • 2 Tablespoons olive oil
  • pinch of salt & pepper
  • 2 Tablespoons salted butter
  • 1 cup panko breadcrumbs
  • ½ teaspoon garlic powder
  • juice and zest of ½ lemon
  • cups mozzarella cheese
  • ¼ cup grated parmesan cheese


  • Preheat oven to 375°F and grease a baking sheet.
  • Wash asparagus and trim any tough ends off, leaving the tender part of the stalk. Transfer to baking sheet and drizzle with olive oil and lightly salt and peper.
  • Bake for 15-17 minutes, until asparagusis tender. Remove from oven and sprinkle mozzarella and parmesan cheese over asparagus, then return to oven for 2-3 minutes to melt the cheese.
  • While asparagus is baking, prepare panko breadcrumbs by heating a skillet over medium heat with butter.
    Pour in breadcrumbs and toast crumbs, stirring occasionally for 5-7 minutes until browned evenly. Add in garlic powder and lemon juice, cooking for 1-2 more minutes to crisp up.
  • Sprinkle lemony breadcrumbs over the roasted cheesy asparagus, then sprinkle lemon zest over breadcrumbs last. Serve warm.


Best served fresh. Can be refrigerated in an airtight container for up to 3 days, and warm up in the oven to make breadcrumbs crispy again. 


Calories: 359kcal | Carbohydrates: 30g | Protein: 12g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 54mg | Sodium: 464mg | Potassium: 223mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1096IU | Vitamin C: 5mg | Calcium: 237mg | Iron: 2mg