Roasted Asparagus with Parmesan Lemon (Print Version)
Tender asparagus spears roasted with Parmesan cheese and fresh lemon for a bright, savory side.
# What You'll Need:
→ Vegetables
01 - 1 lb fresh asparagus spears, woody ends 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
# How to Cook:
01 - Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper for easy cleanup.
02 - Place trimmed asparagus spears in a single layer on the prepared baking sheet, ensuring they are not overcrowded for even roasting.
03 - Drizzle olive oil evenly over asparagus. Sprinkle with kosher salt and freshly ground black pepper. Toss gently with hands to coat each spear thoroughly.
04 - Roast in preheated oven for 12-15 minutes until asparagus is tender-crisp and tips are lightly caramelized. Cooking time may vary based on spear thickness.
05 - Remove from oven. Immediately sprinkle with freshly grated Parmesan cheese and lemon zest while still hot to allow cheese to soften slightly.
06 - Drizzle with fresh lemon juice just before serving. Serve immediately while hot for optimal texture and flavor.
# Expert Advice:
01 -
- It takes barely any active effort but looks like something from a restaurant
- The combination of bright lemon and nutty Parmesan makes even asparagus skeptics ask for seconds
02 -
- Thinner spears cook faster than thick ones, so if your asparagus is particularly fat, give it an extra 2 to 3 minutes
- The Parmesan needs the residual heat from the pan to melt properly, so do not wait to add it
03 -
- Room temperature asparagus roasts more evenly than cold spears straight from the fridge
- Do not overcrowd the pan or the asparagus will steam instead of roast