Roasted Asparagus Parmesan Lemon (Printable version)
Tender asparagus roasted to perfection, enhanced with Parmesan and bright lemon zest for a savory touch.
# What you 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 make it:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper for easy cleanup.
02 - Place trimmed asparagus spears in a single layer on the prepared baking sheet, ensuring even spacing for consistent roasting.
03 - Drizzle olive oil evenly over asparagus. Sprinkle with kosher salt and freshly ground black pepper. Toss gently to coat each spear thoroughly.
04 - Roast in preheated oven for 12 to 15 minutes until asparagus is tender-crisp and tips begin to caramelize and turn golden brown.
05 - Remove from oven. Immediately sprinkle with freshly grated Parmesan cheese and lemon zest while still hot to allow cheese to melt slightly.
06 - Drizzle with fresh lemon juice just before serving. Serve immediately while hot for optimal flavor and texture.
# Expert tips:
01 -
- The high heat creates these irresistible crispy edges while keeping the centers tender and sweet.
- It takes barely 20 minutes from start to finish but looks like something from a restaurant kitchen.
02 -
- Overcrowding the pan steams the asparagus instead of roasting it, so give them room.
- Adding the Parmesan right when they come out of the oven makes it melt slightly into the spears.
03 -
- Pat the asparagus dry before tossing with oil to prevent sogginess and encourage browning.
- A microplane makes the finest, most evenly distributed lemon zest.