Roasted Asparagus with Parmesan (Printable)

Tender roasted asparagus enhanced with lemon zest and Parmesan for a fresh, flavorful side.

# What You Need:

→ Vegetables

01 - 1 lb fresh asparagus, trimmed

→ Oils & Seasonings

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

→ Finishing Touches

05 - 1/4 cup freshly grated Parmesan cheese
06 - 1 tsp lemon zest from 1 organic lemon
07 - 1 tbsp fresh lemon juice
08 - Optional: 1 tbsp chopped fresh parsley

# How To Make It:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Place trimmed asparagus in a single layer on the prepared baking sheet.
03 - Drizzle olive oil over asparagus and toss gently to coat. Sprinkle with kosher salt and freshly ground black pepper.
04 - Roast for 12 to 15 minutes until tender and lightly golden, shaking the pan halfway through to ensure even cooking.
05 - Remove from oven and immediately sprinkle with Parmesan cheese and lemon zest.
06 - Drizzle with fresh lemon juice, optionally garnish with chopped parsley, and serve warm.

# Expert Suggestions:

01 -
  • It takes less than half an hour and uses ingredients you probably already have.
  • The lemon zest adds a brightness that wakes up the whole plate.
  • Roasting brings out a natural sweetness in asparagus that steaming never does.
02 -
  • Do not skip the parchment paper, the asparagus will stick and the Parmesan will burn onto the pan.
  • Add the lemon juice after roasting, not before, or it will turn bitter in the oven.
  • Thin asparagus cooks faster than thick spears, check at 10 minutes if yours are pencil-thin.
03 -
  • Use a Microplane to zest the lemon directly over the hot asparagus so the oils land right on the spears.
  • Roast at a high temperature, lower heat will steam the asparagus instead of giving you those crispy edges.
  • Taste a spear before serving and adjust salt or lemon juice if needed, every bunch is different.
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