Roasted Asparagus Parmesan Lemon (Printable)

Tender asparagus roasted with olive oil, Parmesan, and lemon zest for a bright, savory side.

# 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

# Steps:

01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - Place the asparagus in a single layer on the prepared baking sheet.
03 - Drizzle the asparagus with olive oil and sprinkle evenly with kosher salt and black pepper; toss to coat thoroughly.
04 - Roast 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 and serve warm.

# Expert Advice:

01 -
  • Ready in 25 minutes and tastes like you tried much harder than you actually did.
  • The lemon zest brightens everything on your plate without needing any fancy technique.
  • Works as a side for almost anything, from weeknight chicken to fancy dinner parties.
02 -
  • Overcrowding the baking sheet steams the asparagus instead of roasting it—give each stalk room to breathe and brown.
  • Adding the Parmesan immediately after roasting means it catches some warmth and tastes melted and luxurious rather than grainy and cold.
03 -
  • A hot baking sheet preheated alongside your oven gives the asparagus an immediate sear that ensures crispness and caramelization.
  • Toss the warm asparagus with olive oil before any other seasonings so the oil adheres and distributes evenly rather than pooling.

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