Sheet pan marinated asparagus is the perfect make ahead recipe for holiday entertaining. Why? Since the delicious homemade marinade comes together in a few minutes, you can have this healthy side dish all prepped hours, or up to a day in advance. Just before you want to serve it, pop it into the oven so the asparagus can roast. Half way through, sprinkle on some grated Asiago and Romano cheese, then finish off with a drizzle of freshly squeezed lemon juice.
Busy Baker 🍞 absolutely adores the taste of asparagus cooked this way! She feels the holidays wouldn’t be complete unless marinated asparagus is on the menu. I’ve been happily making variations of this recipe for over a decade, so it is a keeper! Our duchess potatoes would be an awesome starch to pair with this nutritious side.
Easy, sheet pan marinated asparagus is a healthy, low carb side dish perfect for Thanksgiving or for Christmas! Parmesan cheese, lemon, olive oil, and white balsamic vinegar turn ordinary asparagus into a family favorite veggie side dish.
- 2 pounds fresh asparagus, trimmed
- 2 tablespoons olive oil
- 2 tablespoons white wine
- 2 tablespoons white balsamic vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon dried rosemary
- 1/8 teaspoon dried marjoram
- 1/8 teaspoon dried basil
- 1/8 teaspoon dried thyme
- 1/2 cup Asiago cheese, freshly grated
- 1/2 cup Romano cheese, freshly grated
- Line a large cookie sheet with aluminum foil.
- Wash the asparagus and cut off the tough ends.
- Arrange the asparagus in three neat rows on the prepared cookie sheet.
- Put all the dried spices in a mortar and use a pestle to grind them smaller, especially the rosemary.
- Pour the spices into a medium bowl. Add the other ingredients and whisk together until well combined.
- Drizzle over the asparagus. Flip each asparagus piece over so it is well coated in the marinade.
- Refrigerate for two to three hours.
- Turn the oven to 400 F. Flip each piece over again to an evenly distribute the marinade.
- Cook for 15 minutes. Take the baking tray out and sprinkle with Asiago and Romano grated cheese.
- Cook for 10 minutes. Drizzle freshly squeezed lemon juice over the top. Serve immediately.
- Feel free to sub out other hard cheeses, if you don’t have Asiago or Romano in your fridge.
- If you are pressed for time, you can shorten the time the asparagus marinates in the fridge to one hour instead of three.
- Make sure not to overcrowd your baking tray. A shallow layer will have the best results because each piece will have marinade and melted cheese on it.