Roasted Asparagus Parmesan Lemon (Printable)
Tender asparagus spears roasted and finished with freshly grated Parmesan and lemon zest.
# What You'll Need:
→ Vegetables
01 - 1 lb fresh asparagus, trimmed
→ Oils & Seasonings
02 - 2 tbsp olive oil
03 - ½ tsp kosher salt
04 - ¼ tsp freshly ground black pepper
→ Cheese
05 - ¼ cup freshly grated Parmesan cheese
→ Citrus
06 - Zest of 1 lemon
07 - 1 tbsp freshly squeezed lemon juice
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange the asparagus spears in a single layer on the prepared baking sheet.
03 - Drizzle the olive oil over the asparagus. Sprinkle with salt and pepper. Toss gently to coat evenly.
04 - Roast in the oven for 12–15 minutes, until asparagus is tender and slightly caramelized at the edges.
05 - Remove from the oven. Immediately sprinkle with Parmesan cheese, lemon zest, and drizzle with lemon juice.
06 - Serve warm.
# Expert Tips:
01 -
- The way the lemon cuts through the rich Parmesan creates this perfect bright and savory balance that makes people reach for seconds
- You can throw it together in under five minutes and let your oven do all the work while you focus on the main dish
02 -
- Always snap off the woody ends by hand rather than cutting with a knife, the asparagus naturally breaks where the tender part begins
- The cheese goes on after roasting because putting it on too early can burn and become bitter before the vegetables are done
03 -
- Dry your asparagus thoroughly after washing so the oil coats properly instead of beading up
- Room temperature asparagus cooks more evenly than cold straight from the refrigerator