Roasted Asparagus Parmesan Lemon (Printable)
Tender asparagus spears roasted and finished with Parmesan and a bright touch of lemon zest and juice.
# 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
→ Dairy
05 - 1/3 cup freshly grated Parmesan cheese
→ Citrus
06 - 1 medium lemon, zested and juiced
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange asparagus in a single layer on the prepared baking sheet.
03 - Drizzle asparagus with olive oil, then sprinkle with salt and black pepper. Toss gently to coat evenly.
04 - Roast in the preheated oven for 12–15 minutes, or until asparagus is tender and starting to brown at the tips.
05 - Remove from the oven, immediately sprinkle with grated Parmesan and lemon zest.
06 - Drizzle with lemon juice just before serving. Serve hot.
# Expert Tips:
01 -
- The natural sweetness of asparagus intensifies in the oven while the tips get deliciously crispy and almost caramelized
- Parmesan adds a salty, nutty richness that perfectly balances the bright lemon finish
- Ready in under 30 minutes with almost zero active cooking time
02 -
- Thick asparagus spears take longer to roast than thin ones, so sort by size and cook in batches if needed for even cooking
- Adding the cheese right out of the oven while the asparagus is still hot helps it cling to the spears rather than sliding off onto the pan
03 -
- Room temperature asparagus roasts more evenly than cold from the refrigerator
- Do not crowd the pan, overlap prevents proper roasting and creates steamed stalks