Roasted Asparagus Lemon Parmesan (Printable)

Tender asparagus spears roasted with olive oil, finished with lemon zest and Parmesan cheese for an elegant side.

# What You'll Need:

→ Vegetables

01 - 1 lb fresh asparagus, trimmed

→ Oils & Seasonings

02 - 2 tbsp olive oil
03 - 1/2 tsp kosher salt
04 - 1/4 tsp freshly ground black pepper

→ Finishing Touches

05 - 1/4 cup freshly grated Parmesan cheese
06 - 1 tsp lemon zest (from 1 organic lemon)
07 - 1 tbsp fresh lemon juice
08 - Optional: 1 tbsp chopped fresh parsley

# How-To Steps:

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

# Expert Advice:

01 -
  • It takes almost no effort but tastes like you put thought into it.
  • The lemon cuts through the richness of the Parmesan in a way that feels bright and clean.
  • You can throw it together on a weeknight or serve it at a dinner party without changing a thing.
02 -
  • Don't crowd the pan or the asparagus will steam and turn soggy instead of getting those crispy edges.
  • Add the Parmesan while the asparagus is still hot so it softens and clings to the spears instead of sitting on top like dust.
  • If your asparagus is thick, add a minute or two to the roasting time, thin spears cook faster.
03 -
  • Use a Microplane to zest the lemon directly over the hot asparagus so the oils release right onto the spears.
  • If you want extra caramelization, roast at 450°F for 10 to 12 minutes instead, just keep a close eye so they don't burn.
  • Toss any leftover Parmesan rinds into soups or stocks, they add a deep, savory flavor you can't get any other way.
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