Roasted Asparagus Lemon Parmesan (Printable)

Tender asparagus spears roasted and finished with lemon zest and Parmesan cheese for a simple, flavorful side.

# What You'll Need:

→ Vegetables

01 - 1 lb 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

# How to Make It:

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

# Expert Hints:

01 -
  • It takes less time than deciding what to watch on TV and tastes like you tried much harder than you did.
  • The lemon zest wakes up the whole dish in a way bottled juice never could.
  • You only dirty one pan and your fingers from grating cheese.
02 -
  • If your asparagus spears are thick, add two or three extra minutes to the roasting time so they cook through without burning.
  • Add the lemon juice after the asparagus comes out of the oven, not before, or it will turn dull and lose its bright punch.
03 -
  • Use a hot oven and do not overcrowd the pan, that is the only way to get caramelization instead of soggy spears.
  • Zest the lemon before you juice it, it is nearly impossible to zest a squeezed lemon without losing your mind.
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