Roasted Asparagus Parmesan Lemon (Printable Version)
Tender roasted asparagus topped with savory Parmesan and bright lemon zest for a simple side dish.
# What You'll Need:
→ Vegetables
01 - 1 lb fresh asparagus, trimmed
→ Oils & Fats
02 - 2 tbsp olive oil
→ Seasonings
03 - 1/2 tsp kosher salt
04 - 1/4 tsp freshly ground black pepper
→ Cheeses
05 - 1/3 cup freshly grated Parmesan cheese
→ Citrus
06 - 1 lemon, zested and cut into wedges
# Directions:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Arrange the trimmed asparagus spears in a single layer on the prepared baking sheet.
03 - Drizzle olive oil over the asparagus, then sprinkle with kosher salt and black pepper. Toss gently to coat evenly.
04 - Roast in the oven for 12 to 15 minutes, or until tender and lightly browned.
05 - Remove from the oven and immediately sprinkle with grated Parmesan cheese and lemon zest.
06 - Serve warm, garnished with lemon wedges on the side.
# Expert Tips:
01 -
- Ready in 25 minutes with minimal hands-on work, so you can focus on the main course.
- The crispy edges and tender centers create a textural contrast that makes even asparagus skeptics ask for seconds.
- Parmesan and lemon are a match made in heaven, brightening each other without overpowering the vegetable.
02 -
- Don't crowd the pan—asparagus needs space around each spear to roast and brown, not steam.
- Trim the asparagus by holding it gently and snapping where it naturally breaks, rather than cutting with a knife, because the vegetable knows where the tough part ends.
03 -
- A microplane zester creates the finest, most delicate lemon zest that distributes beautifully across the asparagus.
- If you want extra depth, add a tiny pinch of red pepper flakes or drizzle a thin line of aged balsamic vinegar just before serving—these additions whisper rather than shout.