Roasted Asparagus Parmesan Lemon (Print)
Tender asparagus roasted with olive oil, Parmesan, and lemon zest for a bright, elegant side.
# What You Need:
→ Vegetables
01 - 1 lb fresh asparagus spears, woody ends trimmed
→ Oils & Seasonings
02 - 2 tbsp extra virgin olive oil
03 - ½ tsp kosher salt
04 - ¼ tsp freshly ground black pepper
→ Cheese
05 - ¼ cup freshly grated Parmesan cheese
→ Finish
06 - 1 medium lemon, zest and juice separated
07 - 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
# How To Make It:
01 - Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper or aluminum foil for effortless cleanup.
02 - Arrange trimmed asparagus in a single layer on prepared baking sheet. Drizzle with olive oil, sprinkle evenly with salt and pepper, then toss gently to coat each spear.
03 - Roast in preheated oven for 12–15 minutes until asparagus is tender-crisp with lightly browned tips. Thicker spears may require an additional 2–3 minutes.
04 - Remove from oven. While vegetables are still hot, sprinkle Parmesan cheese evenly over asparagus and toss gently to melt and distribute.
05 - Grate lemon zest over the dish, then squeeze approximately 1 tbsp fresh juice. Toss lightly. Transfer to serving platter, garnish with parsley if using, and serve immediately.
# Expert Advice:
01 -
- The way the cheese melts into those little crevices while the asparagus gets perfectly tender
- It transforms five simple ingredients into something that feels fancy enough for company
02 -
- Crowding the pan leads to steaming instead of roasting. Give those spears room.
- The cheese continues to melt after you remove it from the oven so work quickly.
03 -
- Room temperature asparagus roasts more evenly than cold straight from the fridge
- A microplane makes the lightest most fragrant lemon zest possible