Roasted Asparagus Parmesan Lemon (Printable Version)

Tender asparagus roasted with Parmesan cheese and fresh lemon zest. Simple, flavorful side dish.

# What You Need:

→ Vegetables

01 - 1 lb fresh asparagus, trimmed

→ Oils & Seasonings

02 - 2 tbsp olive oil
03 - 1/4 tsp kosher salt
04 - 1/4 tsp freshly ground black pepper

→ Cheese

05 - 1/3 cup freshly grated Parmesan cheese

→ Citrus

06 - Zest of 1 lemon
07 - 2 tsp fresh lemon juice

# How to Make It:

01 - Set oven to 425°F and line a baking sheet with parchment paper or foil.
02 - Arrange asparagus spears in a single layer on the prepared sheet. Drizzle with olive oil, sprinkle with salt and pepper, then toss to coat evenly.
03 - Roast in the oven for 12–15 minutes until tender and lightly browned, shaking the pan halfway through cooking.
04 - Remove from oven and immediately sprinkle with Parmesan, lemon zest, and drizzle lemon juice over the asparagus.
05 - Serve warm, optionally garnished with extra Parmesan or lemon wedges.

# Expert Advice:

01 -
  • It takes less time than boiling water for pasta, but tastes like you put in real effort.
  • The roasting brings out a natural sweetness in the asparagus that steaming never quite achieves.
  • Parmesan and lemon are one of those magic combinations that make even picky eaters reach for seconds.
  • You only dirty one pan, which means cleanup is as easy as the cooking.
02 -
  • Do not overcrowd the pan or the asparagus will steam instead of roast, and you will lose those crispy edges.
  • Thicker spears take a minute or two longer, so adjust your timing based on what you find at the market.
  • Add the Parmesan and lemon only after removing from the oven, or the cheese will turn greasy and the zest will lose its bright flavor.
03 -
  • If your asparagus spears are different thicknesses, arrange the thinner ones toward the edges of the pan where they will cook a bit faster.
  • Zest the lemon before you juice it, it is much easier to work with a whole lemon than trying to zest a squeezed half.
  • Save the Parmesan rind and toss it into soups or risotto for extra umami depth, nothing goes to waste.

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