Roasted Asparagus with Parmesan (Print version)
Tender asparagus roasted and finished with Parmesan cheese and fresh lemon zest for a bright side.
# What you'll need:
→ Vegetables
01 - 1 lb fresh asparagus spears, woody ends trimmed
→ Oils & Seasonings
02 - 2 tablespoons extra virgin olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon 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 large baking sheet with parchment paper for easy cleanup.
02 - Place trimmed asparagus spears in a single layer on the prepared baking sheet, ensuring they are not overcrowded for even roasting.
03 - Drizzle olive oil evenly over the asparagus. Sprinkle with kosher salt and freshly ground black pepper. Toss gently to coat all spears thoroughly.
04 - Roast in the preheated oven for 12 to 15 minutes until asparagus is tender-crisp and the tips begin to caramelize and turn golden brown.
05 - Remove from the oven and immediately sprinkle with freshly grated Parmesan cheese and lemon zest while still hot to allow flavors to meld.
06 - Drizzle with fresh lemon juice just before serving. Serve immediately while hot as an elegant side dish.
# Expert suggestions:
01 -
- It turns simple ingredients into something that feels elegant without any real effort
- The combination of nutty Parmesan and bright lemon makes even vegetable skeptics reach for seconds
02 -
- Overcrowding the pan steams instead of roasts, so use two sheets if needed
- The asparagus keeps cooking after it leaves the oven, so pull it when it still has some bite
03 -
- Trim the woody ends by bending each spear until it snaps naturally
- Room temperature asparagus roasts more evenly than cold from the fridge