Roasted Asparagus Parmesan Lemon (Printable View)
Tender roasted asparagus enhanced with Parmesan and a bright touch of lemon zest.
# Ingredient List:
→ 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
→ Toppings
05 - 1/4 cup grated Parmesan cheese
06 - Zest of 1 lemon
07 - 1 tbsp fresh lemon juice
# How to Prepare:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Place asparagus in a single layer on the prepared baking sheet.
03 - Drizzle olive oil over asparagus, then sprinkle with kosher salt and black pepper. Toss to coat evenly.
04 - Roast for 12 to 15 minutes until tender and lightly browned.
05 - Remove from oven and immediately sprinkle with grated Parmesan and lemon zest.
06 - Drizzle fresh lemon juice over the asparagus and serve warm.
# Expert Suggestions:
01 -
- Takes fifteen minutes from oven to table, making it perfect for weeknight dinners when you want something that feels special but doesn't demand hours.
- The Parmesan melts slightly from the heat, creating little pockets of umami that ground the bright lemon perfectly.
- Works as a side to almost anything—grilled fish, roasted chicken, or honestly eaten warm straight from the pan with a fork.
02 -
- Thickness matters enormously—thin pencil asparagus cooks in 10 minutes, while fat ones need a full 15, so match your roasting time to what you bought.
- Don't add the Parmesan until the asparagus comes out of the oven, or it'll brown unevenly and taste slightly burnt instead of nutty and sweet.
03 -
- Pat the asparagus dry with a towel before roasting; any moisture on the surface turns to steam and prevents the beautiful browning you're after.
- The window between perfect and overdone is maybe two minutes, so set a timer and check at 12 minutes—overcooked asparagus turns mushy and sad, but slightly underdone is worse.