Roasted Asparagus Lemon Parmesan (Print Version)

Tender roasted asparagus brightened with lemon zest and topped with savory Parmesan cheese.

# 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 Make It:

01 - Preheat oven to 425°F. 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 golden, shaking the pan halfway through to ensure even cooking.
05 - Remove asparagus from oven. Immediately sprinkle with Parmesan cheese and lemon zest.
06 - Drizzle with fresh lemon juice and, if desired, sprinkle with chopped parsley. Serve warm.

# Expert Tips:

01 -
  • It tastes fancy but you only dirty one pan and your hands.
  • The lemon wakes up the asparagus without covering up its grassy sweetness.
  • You can prep everything in the time it takes the oven to heat.
  • It works as a weeknight side or something to serve guests without stress.
02 -
  • Don't skip the parchment, I've scrubbed too many pans to ever roast asparagus without it.
  • If your asparagus is thin, check it at 10 minutes or it'll go limp and sad.
  • Add the lemon juice after roasting, not before, or it'll taste cooked instead of bright.
03 -
  • Roast the asparagus on the lowest oven rack if you want more caramelization on the bottoms.
  • If you don't have parchment, a light coat of oil on the pan works, but watch for sticking.
  • Leftover roasted asparagus is great chopped into scrambled eggs or tossed with pasta the next day.
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