Roasted Asparagus Parmesan Lemon (Printable version)
Tender asparagus roasted with Parmesan and bright lemon zest, perfect for an elegant side.
# 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
→ Cheese
05 - 1/4 cup freshly grated Parmesan cheese
→ Finish
06 - 1 lemon, zest and juice
07 - 1 tbsp chopped fresh parsley, optional
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or foil for easy cleanup.
02 - Arrange asparagus in a single layer on the prepared baking sheet. Drizzle with olive oil, then sprinkle with salt and pepper. Toss to coat evenly.
03 - Roast in the preheated oven for 12-15 minutes, until asparagus is tender and slightly crisp at the tips.
04 - Remove from oven. Immediately sprinkle with Parmesan cheese while hot, then toss gently to coat.
05 - Grate lemon zest over the asparagus and squeeze over half the lemon juice (about 1 tbsp), adjusting to taste.
06 - Transfer to a serving platter, garnish with chopped parsley if desired, and serve immediately.
# Expert Suggestions:
01 -
- It transforms humble asparagus into something that feels restaurant fancy but takes barely any effort
- The combination of nutty Parmesan and bright lemon makes even vegetable skeptics reach for seconds
02 -
- Thick asparagus spears need those extra 2 to 3 minutes of roasting time while pencil-thin ones cook faster
- The Parmesan must be added immediately after roasting while the asparagus is still hot enough to melt it properly
03 -
- Don't crowd the baking sheet or the asparagus will steam instead of roast
- Room temperature asparagus cooks more evenly than cold straight from the fridge