Roasted Asparagus Parmesan Lemon (Printable)
Tender asparagus roasted and finished with Parmesan and lemon for a bright, flavorful side dish.
# What You Need:
→ Vegetables
01 - 1 lb fresh asparagus spears, 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
→ Citrus
06 - Zest of 1 lemon
07 - 1 tbsp freshly squeezed lemon juice
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange the asparagus spears in a single layer on the prepared baking sheet.
03 - Drizzle the olive oil over the asparagus. Sprinkle with salt and pepper. Toss gently to coat evenly.
04 - Roast in the oven for 12-15 minutes, until asparagus is tender and slightly caramelized at the edges.
05 - Remove from the oven. Immediately sprinkle with Parmesan cheese, lemon zest, and drizzle with lemon juice.
06 - Serve warm.
# Expert Tips:
01 -
- The roasting time is short enough that you can start it while the main rests, and it somehow manages to make vegetables feel like a treat rather than an obligation
- Something magical happens when high heat meets asparagus those caramelized edges become addictive, and the lemon cuts through everything with just enough brightness
02 -
- Adding the cheese right out of the oven lets it soften and cling to the spears, and that residual heat is what makes everything come together
- Lemon juice can turn bitter if it sits too long, so always squeeze it fresh at the very end for the brightest flavor
03 -
- Pat the asparagus completely dry before adding oil so it roasts instead of steams on the sheet
- Buy Parmesan in wedges and grate it fresh the texture and melt are infinitely better