Roasted Asparagus Parmesan Lemon (Print)
Tender asparagus roasted with olive oil, Parmesan cheese, and bright lemon zest enhances any meal.
# What You Need:
→ Vegetables
01 - 1 lb fresh asparagus, trimmed
→ Dairy
02 - 1/4 cup freshly grated Parmesan cheese
→ Oils & Seasonings
03 - 2 tbsp olive oil
04 - 1/2 tsp kosher salt
05 - 1/4 tsp freshly ground black pepper
→ Citrus
06 - 1 lemon (zest and 1 tbsp juice)
# How To Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange asparagus spears in a single layer on the prepared baking sheet.
03 - Drizzle asparagus with olive oil, then sprinkle with salt and pepper. Toss gently to coat evenly.
04 - Roast for 12–15 minutes, or until asparagus is tender and lightly browned at the tips.
05 - Remove from oven. Immediately sprinkle with Parmesan cheese and lemon zest, then drizzle with lemon juice.
06 - Serve warm, garnished with extra Parmesan or lemon zest if desired.
# Expert Advice:
01 -
- The way the Parmesan gets slightly melty and golden on hot asparagus is the kind of comfort food moment that makes any vegetable feel like a treat
- This comes together in under 30 minutes but tastes like something from a restaurant, making it perfect for both weeknight dinners and dinner parties
02 -
- I once made the mistake of adding the cheese before roasting, and while it was still good, the cheese burned and turned bitter before the asparagus was done—always add Parmesan at the end
- Thicker spears need a few extra minutes while thin ones cook faster, so if your bunch is mixed, you might want to separate them by thickness on the baking sheet
03 -
- Room temperature asparagus roasts more evenly than cold from the fridge, so let it sit out for about 20 minutes before cooking if you have time
- Don't overcrowd the baking sheet—if the asparagus is piled on top of itself, you'll end up with steamed, soggy spears instead of properly roasted ones