Roasted Asparagus Parmesan Lemon (Print)
Tender roasted asparagus topped with Parmesan and a bright touch of lemon for an elegant side.
# What You’ll Need:
→ Vegetables
01 - 1 lb fresh asparagus, trimmed
→ Oils & Seasonings
02 - 2 tbsp olive oil
03 - ½ tsp kosher salt
04 - ¼ tsp freshly ground black pepper
→ Cheese
05 - ¼ cup freshly grated Parmesan cheese
→ Citrus
06 - Zest of 1 lemon
07 - 1 tbsp freshly squeezed lemon juice
# How To Make:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange the asparagus spears in a single layer on the prepared baking sheet.
03 - Drizzle the olive oil over the asparagus. Sprinkle with salt and pepper. Toss gently to coat evenly.
04 - Roast in the oven for 12–15 minutes, until asparagus is tender and slightly caramelized at the edges.
05 - Remove from the oven. Immediately sprinkle with Parmesan cheese, lemon zest, and drizzle with lemon juice.
06 - Serve warm.
# Expert Tips:
01 -
- The Parmesan creates this incredible salty crust that clings to every spear
- Lemon transforms the whole dish from ordinary side to something people actually talk about
02 -
- Thick asparagus needs a few extra minutes while pencil-thin spears can go rubbery fast
- The cheese only melts if you add it immediately after removing from the oven
03 -
- Don't snap off the woody ends by hand—trim with a knife for more consistent sizing
- Room temperature asparagus roasts more evenly than cold from the fridge