Roasted Asparagus Lemon Parmesan (Printable)

Tender roasted asparagus enhanced with lemon zest and a sprinkle of Parmesan cheese for a flavorful side.

# Ingredient List:

→ Vegetables

01 - 1 pound 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 - 1 tablespoon chopped fresh parsley (optional)

# Steps:

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

# Expert Advice:

01 -
  • It takes less than half an hour and most of that is just the oven doing the work while you set the table.
  • The lemon zest brightens everything without overpowering the natural flavor of the asparagus.
  • Parmesan adds a salty, nutty finish that makes even picky eaters reach for seconds.
  • You only need one pan, which means cleanup is almost as easy as the cooking.
02 -
  • Thick asparagus spears take a few extra minutes to roast, so adjust your time based on the size and check them with a fork.
  • Adding the lemon juice too early will make the asparagus soggy, so wait until the very last second before serving.
  • If your oven runs cool, the asparagus might need an extra couple of minutes, just watch for golden tips and a slight char.
03 -
  • Zest the lemon directly over the hot asparagus so the oils release and cling to the spears instead of evaporating.
  • Save your Parmesan rinds and toss them into soups or sauces, they add a deep umami flavor you can't get any other way.
  • If you're cooking for a crowd, use two baking sheets and rotate them halfway through so everything roasts evenly.
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