Roasted Asparagus with Parmesan Lemon (Printable)
Tender asparagus roasted with Parmesan and fresh lemon zest.
# What You'll Need:
→ Vegetables
01 - 1 lb fresh asparagus, trimmed
→ Oils & Fats
02 - 2 tbsp olive oil
→ Seasonings
03 - 1/2 tsp kosher salt
04 - 1/4 tsp freshly ground black pepper
→ Cheeses
05 - 1/3 cup freshly grated Parmesan cheese
→ Citrus
06 - 1 lemon (zest and wedges for serving)
# Directions:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Arrange the trimmed asparagus spears in a single layer on the prepared baking sheet.
03 - Drizzle olive oil over the asparagus, then sprinkle with salt and black pepper. Toss gently to coat evenly.
04 - Roast in the oven for 12–15 minutes, or until the asparagus are tender and lightly browned.
05 - Remove from the oven and immediately sprinkle with grated Parmesan cheese and lemon zest.
06 - Serve warm, garnished with lemon wedges on the side.
# Cooking Tips:
01 -
- It's ready before you've finished setting the table, making weeknight entertaining actually possible.
- The Parmesan and lemon together feel fancy enough to impress, but the technique is so simple you can make it without thinking.
02 -
- Don't skip trimming the bottom woody parts of the asparagus—snap them where they naturally break and you'll never have an unpleasant fibrous bite.
- The Parmesan has to go on right when the spears come out of the oven, because the residual heat is what makes it do that half-melted, half-crispy magic that changes everything.
03 -
- Use a microplane for lemon zest and you'll understand why this tool changed people's cooking forever—the zest stays flavorful instead of turning bitter.
- If your asparagus spears are different thicknesses, arrange the thicker ones toward the edges where the heat is more intense and the thin ones in the center.