The 3-Ingredient Ina Garten Asparagus I’m Making On Repeat

I’ve been cooking Ina Garten’s recipes for over 15 years. She helped me develop a deep love for recipes with simple, high-quality ingredients. She also taught me to season boldly and trust my instincts. Her dishes always feel elegant yet completely attainable.

Ina Garten’s recipe for Parmesan Roasted Asparagus is the perfect example of that cooking philosophy. It amazes me how three simple ingredients make for the best-roasted asparagus I’ve ever had. I look forward to making this dish every spring, when fresh, local asparagus is abundant. The recipe is elegant, effortless, and absolutely delicious.

How I Make Ina Garten’s Parmesan Roasted Asparagus

The recipe couldn’t be easier. You toss asparagus with olive oil, kosher salt, and pepper and roast it until it gets those beautiful browned bits on the tips. Then you finish the dish with a sprinkle of freshly grated Parmesan and lemon juice. That’s it. And yet, it tastes like much more than the sum of its parts.

I have tweaked the recipe over the years to perfection. I start by using slightly less olive oil than I usually do for roasted vegetables. I don’t want the asparagus swimming in olive oil, but rather lightly coated. I season generously with kosher salt and pepper.

I roast the asparagus at a higher temperature—425°F—than Ina recommends because I love those deeply caramelized edges. After 10 minutes, I remove the asparagus and sprinkle on the Parmesan, combined with the zest of one lemon. The lemon zest gives the asparagus a bright flavor without adding any liquid, which can turn those crisp, browned asparagus tips soggy in seconds.

Then, I return the pan to the oven for 3 to 4 minutes to give the cheese a chance to melt. It’s the best asparagus of all time.

How I Serve Ina Garten’s Parmesan Roasted Asparagus

I’ve served this dish alongside roast chicken, on top of salads, and with my favorite farro bowl alongside a poached egg.

It’s also great with eggs for breakfast or as part of a simple lunch. I love it right out of the oven, but like most roasted vegetables, it’s also delicious at room temperature. It makes a delightful appetizer on its own or on a cheese board. It’s versatile and beautiful—and it always disappears fast.

I’ve already made it three times this month and show no signs of slowing down.