Roasted Asparagus Parmesan Lemon (Printable)
Tender asparagus tossed with Parmesan cheese and a zesty lemon finish, perfect for quick sides.
# Ingredient List:
→ Vegetables
01 - 1 lb fresh asparagus spears, woody ends trimmed
→ Oils & Seasonings
02 - 2 tbsp olive oil
03 - ½ tsp kosher salt
04 - ¼ tsp freshly ground black pepper
→ Cheese
05 - ¼ cup freshly grated Parmesan cheese
→ Finish
06 - 1 medium lemon, zest and juice separated
07 - 1 tbsp fresh parsley, finely chopped (optional)
# How to Make:
01 - Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
02 - Arrange trimmed asparagus in a single layer on the prepared sheet. Drizzle evenly with olive oil, then sprinkle with kosher salt and black pepper. Toss gently to coat all spears.
03 - Roast for 12 to 15 minutes until asparagus is tender-crisp and tips are slightly caramelized. Cooking time may vary based on spear thickness.
04 - Remove from oven. Immediately sprinkle grated Parmesan cheese over hot asparagus and toss gently to melt and distribute evenly.
05 - Grate lemon zest evenly over the dish. Squeeze approximately 1 tablespoon fresh lemon juice (about half the lemon) over asparagus, adjusting to taste preference.
06 - Transfer to a serving platter. Garnish with chopped parsley if using. Serve immediately while hot for optimal texture and flavor.
# Helpful Tips:
01 -
- It takes less than 30 minutes from start to finish, perfect for those weeknight moments when you want something special without the fuss
- The combination of salty Parmesan and bright lemon transforms asparagus into something people actually get excited about eating
02 -
- Thin asparagus spears cook faster than thick ones, so adjust your roasting time based on what you find at the market
- The cheese melts best when you sprinkle it immediately after removing the pan from the oven while the asparagus is still piping hot
03 -
- Snap the asparagus ends instead of cutting them, they will naturally break where the woody part begins
- Room temperature asparagus roasts more evenly than cold from the fridge