Roasted Asparagus Parmesan Lemon (Printable)
Tender asparagus roasted with Parmesan and vibrant lemon zest for a fresh, simple side.
# What You Need:
→ Vegetables
01 - 1 pound fresh asparagus, trimmed
→ Oils & Seasonings
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon freshly ground black pepper
→ Toppings
05 - 1/4 cup grated Parmesan cheese
06 - Zest of 1 lemon
07 - 1 tablespoon fresh lemon juice
# How to Make It:
01 - Set the oven to 425°F and line a baking sheet with parchment paper.
02 - Place asparagus in a single layer on the prepared baking sheet.
03 - Drizzle olive oil over asparagus, sprinkle with salt and pepper, then toss to coat evenly.
04 - Roast in the oven for 12 to 15 minutes until tender and slightly browned.
05 - Remove from oven and immediately sprinkle with Parmesan cheese and lemon zest.
06 - Drizzle fresh lemon juice over asparagus and serve warm.
# Expert Tips:
01 -
- It takes less than half an hour from start to finish, making it perfect for busy weeknights or last minute dinner guests.
- The combination of nutty Parmesan and bright lemon zest transforms humble asparagus into something that feels special without any fuss.
- Everything happens on one pan, so cleanup is as easy as the cooking itself.
02 -
- Don't add the Parmesan before roasting or it will burn and turn bitter instead of melting into a savory crust.
- If your asparagus spears are very thick, add a couple extra minutes in the oven, but keep an eye on them so they don't go limp.
- Zest the lemon before you juice it, it's nearly impossible to zest a lemon half afterward and you'll lose that fragrant oil.
03 -
- Use a microplane to zest the lemon directly over the hot asparagus so the oils release right onto the surface.
- If you want deeper caramelization, turn on the broiler for the last minute or two, but watch it closely so nothing burns.
- Toss the asparagus with your hands instead of a spoon, it's the easiest way to make sure every spear gets evenly coated with oil and seasoning.