Roasted Asparagus Lemon Parmesan (Printable)

Tender asparagus roasted with lemon zest and Parmesan for a flavorful elegant side.

# What You'll Need:

→ Vegetables

01 - 1 lb fresh asparagus, trimmed

→ Oils & Seasonings

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

→ Finishing Touches

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

# Directions:

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

# Expert Tips:

01 -
  • It takes almost no effort but tastes like you spent an hour fussing over it.
  • The lemon zest adds this bright, sunny note that wakes up the whole dish.
  • You probably already have everything you need sitting in your kitchen right now.
02 -
  • Thin asparagus cooks faster than thick spears, so check them a minute or two early to avoid mushiness.
  • Zesting the lemon directly over the hot asparagus releases the oils and makes the flavor more intense.
  • Don't add the Parmesan before roasting or it will burn and turn bitter.
03 -
  • Use a Microplane to zest the lemon, it gives you fine, feathery shreds that melt into the dish.
  • If your asparagus spears are different thicknesses, arrange the thinner ones toward the edges of the pan where they cook a little slower.
  • For extra richness, add a small pat of butter to the hot asparagus right before you sprinkle on the cheese.
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