Mary Berry Asparagus with Parmesan Recipe

Fresh asparagus marinates in garlic-infused olive oil and vinegar, then rolls in crispy Parmesan cheese for a golden crust that contrasts beautifully with tender vegetable inside. This elegant yet simple side dish comes together in under 30 minutes, delivering restaurant-quality results with minimal prep and effortless technique.

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Prep Time 10

Cook Time 15

Servings: 4

Course: Side Dish

Cuisine: British

Calories: 125

Ingredients Method Notes

Ingredients

1¼ lb 625g fresh asparagus
3 oz 90g Parmesan cheese, grated
2 tbsp olive oil
2 tsp white wine vinegar
3 garlic cloves crushed
Salt and black pepper to taste
Lemon wedges for garnish
Fresh flat-leaf parsley sprigs for garnish

Method

Begin by preheating your oven to 400°F (200°C) and preparing the asparagus by trimming away the woody ends from the bottom of each spear. While the oven heats, prepare the marinade in a shallow dish by combining 2 tbsp of olive oil, 2 tsp of white wine vinegar, 3 crushed garlic cloves, a pinch of salt, and plenty of black pepper.
Whisk these ingredients together to create an aromatic base. Take the 1¼ lb (625g) of asparagus and roll the spears in this marinade, guaranteeing they are well coated. Cover the dish and allow the asparagus to marinate for 15 minutes, which will infuse the delicate vegetable with the flavors of garlic and vinegar.
After marinating, prepare a plate and spread out the 3 oz (90g) of grated Parmesan cheese. Remove the asparagus from the marinade and carefully roll each spear in the Parmesan, coating them evenly on all sides.
Arrange the coated asparagus in a single layer in a large ovenproof dish, then pour any remaining marinade from the shallow dish over the top. This ascertains the asparagus stays moist during roasting and the garlic-infused oil creates a savory base.
Place the dish in the preheated 400°F (200°C) oven and roast for 10–15 minutes until the Parmesan coating is lightly browned and the asparagus is sizzling hot.
The cooking time may vary slightly depending on the thickness of your asparagus spears, so check for a light golden-brown color and tender texture. Once cooked, remove from the oven and garnish with fresh lemon wedges and flat-leaf parsley sprigs before serving hot as an elegant side dish.

Notes

What to Serve with Mary Berry Asparagus with Parmesan

Mary Berry’s roasted asparagus with Parmesan works beautifully as both a standalone side dish and a complement to heartier mains. I find it pairs exceptionally well with grilled fish, particularly salmon or sea bass, where the crispy Parmesan coating echoes the char on the fish. It’s equally delicious alongside roasted chicken, lamb, or beef, adding a sophisticated vegetable element to your plate.

For lighter meals, I serve it with risotto or creamy pasta dishes, where the asparagus’s slight bitterness balances rich sauces. You can also feature it at vegetarian dinners with roasted potatoes and crusty bread. The lemon garnish brightens any pairing, while the garlic marinade complements Mediterranean-inspired proteins beautifully. This versatile dish adapts to virtually any cuisine or occasion.