Roasted Asparagus Parmesan Lemon (Printable View)
Tender asparagus spears roasted with Parmesan and a burst of fresh lemon, delivering vibrant flavor.
# What You'll Need:
→ Vegetables
01 - 1 lb fresh asparagus spears, woody ends trimmed
→ Seasonings & Oils
02 - 2 tbsp extra virgin olive oil
03 - 1/2 tsp kosher salt
04 - 1/4 tsp freshly ground black pepper
→ Cheese
05 - 1/3 cup freshly grated Parmesan cheese
→ Citrus
06 - 1 medium lemon, zested and juiced
# How-To Steps:
01 - Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper for easy cleanup.
02 - Place trimmed asparagus spears in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
03 - Drizzle olive oil evenly over asparagus. Sprinkle with kosher salt and black pepper. Use tongs to toss gently, ensuring each spear is lightly coated.
04 - Roast in preheated oven for 12-15 minutes until asparagus is tender when pierced with a fork and tips are lightly golden.
05 - Remove from oven. Immediately sprinkle hot asparagus with grated Parmesan cheese and fresh lemon zest while still warm.
06 - Squeeze fresh lemon juice over the top just before serving. Serve immediately while warm.
# Expert Advice:
01 -
- The combination of salty Parmesan and bright lemon makes ordinary asparagus feel restaurant-worthy.
- It takes barely five minutes of active work but looks elegant on any plate.
- Even asparagus skeptics tend to reach for seconds when it's prepared this way.
02 -
- Don't overcrowd the baking sheet—if the asparagus is stacked, it will steam instead of roast.
- Thin asparagus may need just 8-10 minutes while thick stalks might take up to 18—start checking early.
- The cheese will melt slightly from the residual heat, so serve it right away for the best texture.
03 -
- Room temperature asparagus roasts more evenly than cold from the fridge—let it sit out while the oven preheats.
- Use a rimmed baking sheet to prevent the olive oil from dripping into your oven.