Roasted Asparagus Parmesan Lemon (Printable Version)

Tender asparagus roasted to perfection with Parmesan and refreshing lemon zest for a bright side dish.

# What You 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

→ Toppings

05 - 1/4 cup grated Parmesan cheese
06 - Zest of 1 lemon
07 - 1 tablespoon fresh lemon juice

# How-To:

01 - Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
02 - Place the trimmed asparagus in a single layer on the prepared baking sheet.
03 - Drizzle olive oil over the asparagus, then sprinkle with kosher salt and freshly ground black pepper. Toss to coat evenly.
04 - Roast in the preheated oven for 12 to 15 minutes until the asparagus is tender and lightly browned.
05 - Remove from the oven and immediately sprinkle with grated Parmesan cheese and lemon zest.
06 - Drizzle fresh lemon juice over the asparagus before serving. Serve warm.

# Expert Tips:

01 -
  • Takes barely 25 minutes from fridge to table, perfect for weeknight elegance without the stress.
  • The contrast between nutty cheese and bright citrus makes your palate wake up, and people always ask what makes it taste so good.
  • Roasting asparagus instead of boiling it brings out a sweet, almost caramelized flavor that reminds you why you love vegetables.
02 -
  • Don't crowd the pan—asparagus needs space to roast rather than steam, so if your bunch looks packed, use two baking sheets.
  • The Parmesan and zest go on immediately after roasting while the spears are still hot; the heat helps everything meld beautifully.
03 -
  • Fresh Parmesan makes all the difference—grate it yourself with a microplane for feathery shreds that cling to the warm asparagus.
  • Zest your lemon before juicing it, and always zest over the hot asparagus so the oils release and infuse directly.

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