Roasted Asparagus Parmesan Lemon (Printable Version)

Tender roasted asparagus topped with Parmesan and fresh lemon zest, a simple Mediterranean side.

# What You Need:

→ Vegetables

01 - 1 lb fresh asparagus, trimmed

→ Dairy

02 - 1/4 cup freshly grated Parmesan cheese

→ Oils & Seasonings

03 - 2 tablespoons olive oil
04 - 1/2 teaspoon sea salt
05 - 1/4 teaspoon freshly ground black pepper

→ Citrus

06 - 1 lemon, zest and 1 tablespoon juice

→ Optional Garnish

07 - Extra lemon wedges for serving

# How to Make It:

01 - Set oven to 425°F. Line a baking sheet with parchment paper for easy cleanup.
02 - Place trimmed asparagus spears in a single layer on the prepared baking sheet.
03 - Drizzle olive oil over asparagus; sprinkle with sea salt and black pepper. Toss gently to coat evenly.
04 - Roast in oven for 12–15 minutes, shaking pan midway, until asparagus is tender and lightly browned.
05 - Remove from oven; immediately sprinkle with Parmesan and lemon zest, then drizzle with lemon juice.
06 - Transfer to serving platter; serve warm, garnished with extra lemon wedges if desired.

# Expert Advice:

01 -
  • It's ready in under 30 minutes, making it perfect for weeknight dinners when you need something elegant without the fuss.
  • The roasting brings out a natural sweetness in the asparagus that feels surprisingly indulgent for such a humble vegetable.
  • Parmesan and lemon are a combination that just works—tangy, umami-rich, and bright all at once.
02 -
  • Don't skip shaking the pan halfway through—this single step is what creates those caramelized, crispy edges that make asparagus taste transformed.
  • Add the cheese and lemon after roasting, not before—the heat will wilt the flavors together, but if you add them before, the Parmesan can burn and the lemon juice will evaporate.
  • If your asparagus spears are very thick, cut them lengthwise so they cook evenly; thin ones roast perfectly as-is.
03 -
  • If you can find thick, jumbo asparagus spears at the market, grab them—they're often more tender and sweet than the thin ones, and they won't dry out as easily.
  • Room temperature or even slightly chilled asparagus tastes better than cold straight from the fridge, so pull it out 10 minutes before cooking for more pronounced flavor.

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