Roasted Asparagus Parmesan Lemon (Printable)
Tender asparagus roasted to perfection with Parmesan cheese and fresh lemon zest for a bright finish.
# What You'll 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 - Preheat oven to 425°F. Prepare a baking sheet lined with parchment paper or foil.
02 - Arrange asparagus spears in a single layer on the baking sheet. Drizzle evenly with olive oil, then sprinkle with kosher salt and black pepper. Toss gently to coat.
03 - Roast in the preheated oven for 12 to 15 minutes, shaking the pan halfway through, until asparagus is tender and lightly browned.
04 - Remove from oven and immediately sprinkle with grated Parmesan and lemon zest. Drizzle fresh lemon juice over the top.
05 - Serve warm, optionally garnished with additional Parmesan or lemon wedges.
# Expert Advice:
01 -
- It takes less time than boiling water for pasta and tastes like you put in real effort.
- The Parmesan gets nutty and almost crispy against the hot asparagus, which is a small miracle every time.
02 -
- Do not overcrowd the pan or the asparagus will steam instead of roast, and you will miss out on those crispy, caramelized edges.
- Add the Parmesan right after you pull the pan from the oven so the heat melts it slightly without turning it greasy or clumpy.
03 -
- Trim asparagus by holding each end and bending gently until it snaps naturally, which removes the woody part without any guesswork.
- Zest your lemon before you juice it, because trying to zest a squeezed lemon is nearly impossible and makes a mess.