Roasted Asparagus with Parmesan (Printable)
Crisp-tender asparagus roasted with olive oil, finished with Parmesan cheese and fresh lemon for a vibrant, elegant side dish.
# What You Need:
→ Vegetables
01 - 1 lb fresh asparagus, trimmed
→ Oils & Seasonings
02 - 2 tbsp olive oil
03 - 1/2 tsp kosher salt
04 - 1/4 tsp freshly ground black pepper
→ Finishing Touches
05 - 1/4 cup freshly grated Parmesan cheese
06 - 1 medium lemon, zest and juice
07 - 1 tbsp chopped fresh parsley (optional)
# Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange the trimmed asparagus in a single layer on the prepared baking sheet.
03 - Drizzle with olive oil, sprinkle with salt and pepper, and toss gently to coat.
04 - Roast for 12–15 minutes, or until asparagus is just tender and slightly golden.
05 - Remove from oven. Immediately sprinkle with Parmesan cheese, lemon zest, and a squeeze of lemon juice.
06 - Transfer to a serving platter. Garnish with fresh parsley, if desired. Serve warm.
# Expert Advice:
01 -
- The high heat caramelizes the natural sugars in the asparagus, creating these irresistible crispy bits that my family fights over at the table.
- You can have this elegant side dish ready in less than 20 minutes, which has saved dinner on countless busy weeknights when I needed something green and gorgeous.
02 -
- Never crowd the asparagus on the baking sheet or theyll steam rather than roast, leaving you with sad, soggy spears instead of crisp-tender perfection.
- Adding the Parmesan and lemon while the asparagus is still hot from the oven creates a light sauce as the cheese melts slightly and mingles with the lemon juice.
03 -
- For extra crispy tips, place the baking sheet on the top rack of your oven for the final 2 minutes of roasting, which creates those irresistible caramelized edges without overcooking the stems.
- Save your Parmesan rinds and grate them alongside the fresh cheese for concentrated umami nuggets that become little flavor bombs among the asparagus spears.