Roasted Asparagus with Lemon Parmesan (Printable Version)
Tender asparagus spears roasted until lightly browned, finished with bright lemon and creamy Parmesan cheese.
# What You'll Need:
→ Vegetables
01 - 1 pound fresh asparagus, trimmed
→ Seasonings & Oils
02 - 2 tablespoons extra-virgin olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
→ Fresh Flavors
05 - 1 lemon, zest and 1 tablespoon juice
→ Cheese
06 - 1/4 cup freshly grated Parmesan cheese
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange trimmed asparagus in a single layer on the prepared baking sheet.
03 - Drizzle asparagus with olive oil, then sprinkle with salt and pepper. Toss to coat evenly.
04 - Roast in preheated oven for 12 to 15 minutes until asparagus is tender and lightly browned.
05 - Remove from oven. Immediately sprinkle with lemon zest and drizzle with lemon juice. Top with grated Parmesan cheese.
06 - Serve warm as a side dish.
# Expert Tips:
01 -
- The contrast between the bright lemon and nutty Parmesan creates this perfect balance that even vegetable skeptics cant resist.
- Its ridiculously quick to prepare, leaving you time to focus on the main course or, in my case, pour another glass of wine before guests arrive.
02 -
- Overcrowding the baking sheet will steam rather than roast your asparagus, so use two sheets if needed to maintain that crucial air circulation.
- The thickness of your asparagus spears dramatically affects cooking time – pencil-thin ones might need only 8 minutes while thicker stalks could require the full 15.
03 -
- If your asparagus spears vary widely in thickness, consider dividing them between two pans so you can remove the thinner ones earlier.
- For dinner parties, I prep everything ahead and wait to roast until just before serving, as this dish truly shines when fresh from the oven.