Roasted Asparagus with Lemon and Parmesan (Printable)
Tender asparagus spears roasted to perfection, brightened with fresh lemon and finished with savory Parmesan cheese.
# What You'll Need:
→ Vegetables
01 - 1 pound fresh asparagus, trimmed
→ Seasonings & Oils
02 - 2 tablespoons extra-virgin olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
→ Fresh Flavors
05 - 1 lemon, zest and 1 tablespoon juice
→ Cheese
06 - 1/4 cup freshly grated Parmesan cheese
# How To Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange trimmed asparagus in a single layer on the prepared baking sheet.
03 - Drizzle asparagus with olive oil, then sprinkle with salt and pepper. Toss to coat evenly.
04 - Roast in the preheated oven for 12 to 15 minutes until asparagus is tender and lightly browned.
05 - Remove from oven. Immediately sprinkle with lemon zest and drizzle with lemon juice. Top with grated Parmesan cheese.
06 - Serve warm as a side dish.
# Expert Suggestions:
01 -
- The hot oven transforms the asparagus tips into crispy, nutty bites while keeping the stems perfectly tender.
- With just five minutes of active work, you get a restaurant-quality side that makes even a weeknight dinner feel special.
02 -
- After washing asparagus, thoroughly dry it before roasting—wet asparagus will steam instead of developing those beautiful caramelized edges.
- The thinner your asparagus spears, the shorter the cooking time, so start checking early if yours are slender.
03 -
- For a stunning presentation, use a vegetable peeler to shave ribbons of Parmesan over the finished dish instead of grating it.
- If your asparagus spears vary dramatically in thickness, split the really thick ones lengthwise so everything cooks at the same rate.