Lemon Parmesan Roasted Asparagus
Tender oven roasted spears finished with fresh lemon zest, a squeeze of juice, and melted Parmesan.
Equipment
- Rimmed Baking Sheet
- Parchment paper
- Fine grater
Ingredients
Main Ingredients
- 1 lb fresh asparagus medium spears, woody ends trimmed
- 2 tbsp extra virgin olive oil
- 1 lemon zested, then juiced
- ¼ cup finely grated Parmesan cheese freshly grated
- ½ tsp kosher salt
- ¼ tsp black pepper freshly cracked
Instructions
Cooking
- Prep. Heat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper.
- Trim. Snap the woody ends off the asparagus, rinse the spears, and pat them completely dry.
- Season. Toss the spears with the olive oil, salt, pepper, and lemon zest, then spread them in a single layer on the pan.
- Roast. Roast for 12 to 15 minutes, shaking the pan once halfway, until the spears are tender and the tips are lightly browned.
- Finish. Sprinkle with the Parmesan, return to the oven for 1 minute, then squeeze the lemon juice over the top and serve.
Notes
Substitutions: Use pecorino instead of Parmesan, or skip the cheese for a dairy free side.
Tips: Thick spears need about two more minutes, while thin ones can finish in ten.
Storage: Refrigerate leftovers in a covered container for up to three days and reheat in a hot oven.
Nutrition is calculated for the full amount of Parmesan and lemon.