Roasted Asparagus Lemon Parmesan (Print Version)

Tender asparagus roasted with lemon zest and Parmesan for a simple, flavorful side in under 30 minutes.

# What You Need:

→ Vegetables

01 - 1 lb 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 - Optional: 1 tablespoon chopped fresh parsley

# How To Make:

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

# Expert Advice:

01 -
  • It takes less time than boiling water for pasta and tastes like you actually tried.
  • The Parmesan gets nutty and crisp on the hot spears, and the lemon wakes everything up.
  • You can double or triple the batch without any extra effort, just use two pans.
02 -
  • Thick asparagus takes a minute or two longer than thin, so keep an eye on them after the 12 minute mark.
  • If you add the Parmesan before roasting it burns, wait until the pan comes out of the oven.
  • Cold asparagus straight from the fridge can steam instead of roast, let them sit out for ten minutes first.
03 -
  • A pinch of red pepper flakes before roasting adds a gentle kick that plays well with the lemon.
  • Swap Parmesan for Pecorino Romano if you want something sharper and saltier.
  • If your asparagus is skinny, start checking at 10 minutes or it'll overcook and go limp.
Go Back