Roasted Asparagus Parmesan Lemon (Printable)

Tender asparagus roasted to perfection with Parmesan and fresh lemon zest for a bright, elegant side.

# What You Need:

→ Vegetables

01 - 1 lb fresh asparagus, trimmed

→ Oils & Seasonings

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

→ Cheese

05 - 1/3 cup freshly grated Parmesan cheese

→ Citrus

06 - Zest of 1 lemon
07 - 2 teaspoons fresh lemon juice

# Directions:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper or foil.
02 - Arrange the trimmed asparagus in a single layer on the prepared baking sheet. Drizzle with olive oil, then sprinkle with kosher salt and freshly ground black pepper. Toss to coat evenly.
03 - Roast the asparagus for 12 to 15 minutes, or until tender and lightly browned, shaking the pan halfway through cooking to ensure even roasting.
04 - Remove from oven and immediately sprinkle with grated Parmesan cheese and lemon zest. Drizzle with fresh lemon juice.
05 - Serve the asparagus warm, optionally garnished with additional Parmesan or lemon wedges.

# Expert Tips:

01 -
  • It comes together in under half an hour with almost no prep work.
  • The roasted edges get caramelized and nutty while the centers stay tender.
  • Parmesan and lemon brighten the flavor without weighing it down.
  • It pairs beautifully with just about anything you already have planned for dinner.
02 -
  • Do not skip the parchment or foil, or the asparagus will stick and lose its caramelized bits when you try to lift it.
  • Add the Parmesan and lemon only after removing the pan from the oven so the cheese melts gently instead of turning greasy.
  • Thicker asparagus spears may need an extra minute or two, while thin ones can be done in 10 minutes, so keep an eye on them.
03 -
  • Use a microplane to zest the lemon directly over the hot asparagus so the oils release right onto the spears.
  • For even cooking, choose asparagus spears that are roughly the same thickness so they roast at the same rate.
  • If you are serving a crowd, double the recipe and use two baking sheets, rotating them halfway through for even browning.

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