Roasted Asparagus Lemon Parmesan (Printable)

Tender asparagus roasted then finished with bright lemon zest and Parmesan cheese for an elegant side.

# What You’ll Need:

→ Vegetables

01 - 1 pound fresh asparagus, trimmed

→ Oils & Seasonings

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

→ Finishing Touches

05 - 1/4 cup freshly grated Parmesan cheese
06 - 1 teaspoon lemon zest (from 1 organic lemon)
07 - 1 tablespoon fresh lemon juice
08 - Optional: 1 tablespoon chopped fresh parsley

# How-To:

01 - Set the oven temperature to 425°F and line a baking sheet with parchment paper.
02 - Place the trimmed asparagus spears in a single layer on the prepared baking sheet.
03 - Drizzle olive oil over the asparagus and toss to coat evenly. Sprinkle with kosher salt and freshly ground black pepper.
04 - Roast the asparagus for 12 to 15 minutes, until tender and slightly golden, shaking the pan halfway through for uniform cooking.
05 - Remove from oven and immediately sprinkle with grated Parmesan cheese and lemon zest.
06 - Drizzle with fresh lemon juice and, if desired, garnish with chopped parsley. Serve warm.

# Expert Hints:

01 -
  • It takes less than half an hour from start to finish, which means you can pull together something impressive even when youre short on time.
  • The lemon zest brings this sharp, sunny flavor that makes the whole dish feel lighter and more alive than plain roasted vegetables.
  • Parmesan adds just enough richness without weighing anything down, and it crisps up a little in the heat.
02 -
  • Dont skip shaking the pan halfway through—asparagus can scorch on one side if it sits too long in the same spot.
  • Add the Parmesan right when the asparagus comes out of the oven so it melts a little and clings to the spears instead of just sitting on top.
03 -
  • Use a microplane to zest the lemon—it gives you the oils from the peel without any of the bitter white pith underneath.
  • If your asparagus spears are uneven in thickness, arrange the thicker ones toward the edges of the pan where the heat is more intense so everything finishes at the same time.
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