Roasted Asparagus Lemon Parmesan (Printable View)

Tender asparagus spears roasted and accented with lemon zest and Parmesan cheese.

# Needed Ingredients:

→ Vegetables

01 - 1 pound fresh asparagus, trimmed

→ Oils & Seasonings

02 - 2 tablespoons olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon freshly ground black pepper

→ Finishing Touches

05 - 1/4 cup freshly grated Parmesan cheese
06 - 1 teaspoon lemon zest (from 1 organic lemon)
07 - 1 tablespoon fresh lemon juice
08 - Optional: 1 tablespoon chopped fresh parsley

# Directions:

01 - Set oven to 425°F and line a baking sheet with parchment paper.
02 - Place trimmed asparagus in a single layer on the prepared baking sheet.
03 - Drizzle olive oil over asparagus, toss to coat evenly, then season with salt and black pepper.
04 - Roast for 12 to 15 minutes until tender and lightly golden, shaking the pan halfway through for even cooking.
05 - Remove from oven and immediately sprinkle with Parmesan cheese and lemon zest.
06 - Drizzle with fresh lemon juice and garnish with parsley if desired. Serve warm.

# Expert Hints:

01 -
  • It takes less time than boiling water and tastes like you put in real effort.
  • The Parmesan gets salty and nutty against the bright lemon, and it just works.
  • You can prep it in under ten minutes and walk away while the oven does the work.
02 -
  • Don't skip shaking the pan halfway through, the spears on the edges cook faster and can burn if you leave them alone.
  • Add the Parmesan while the asparagus is still hot so it melts just enough to cling to the spears.
  • If your asparagus is thick, add a couple extra minutes to the roasting time so the centers get tender.
03 -
  • Use a Microplane to zest the lemon directly over the hot asparagus so the oils release and cling to the spears.
  • If you want extra crispy tips, spread the asparagus toward the edges of the pan where the heat is more direct.
  • Taste a spear before serving and adjust with more salt, lemon juice, or Parmesan if it needs it.
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