Roasted Asparagus with Parmesan and Lemon (Printer-Friendly)

Tender asparagus spears roasted until crisp, topped with zesty lemon and savory Parmesan cheese.

# What You'll 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

→ Finishing Touches

05 - 1/4 cup freshly grated Parmesan cheese
06 - 1 medium lemon, zest and juice
07 - 1 tablespoon chopped fresh parsley, optional

# How to Make It:

01 - Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
02 - Arrange trimmed asparagus spears in a single layer on the prepared baking sheet.
03 - Drizzle asparagus with olive oil, sprinkle with kosher salt and freshly ground black pepper, then toss gently until evenly coated.
04 - Roast for 12 to 15 minutes until asparagus is tender and slightly golden at the tips.
05 - Remove from oven and immediately sprinkle Parmesan cheese and lemon zest over hot asparagus, then squeeze fresh lemon juice evenly across.
06 - Transfer to a serving platter, garnish with fresh parsley if desired, and serve while warm.

# Expert Advice:

01 -
  • The high heat caramelizes the natural sugars in the asparagus, creating these addictively crispy tips that I find myself picking off the baking sheet before they even reach the table.
  • Its that perfect blank canvas recipe you can throw together in minutes on a busy weeknight, yet it still feels special enough to serve at a dinner party alongside something fancy.
02 -
  • Asparagus continues cooking from residual heat after leaving the oven, so pull it out when it still has a slight firmness or youll end up with mushy spears.
  • The thickness of your asparagus drastically changes cooking time thin pencil spears might need only 8 minutes while jumbo spears could require up to 18 minutes to reach perfection.
03 -
  • For extra crispy tips, position the baking sheet on the top rack of your oven during the last 2 minutes of cooking, but keep a close eye to prevent burning.
  • Save those snapped-off woody ends in your freezer bag for vegetable stock they add a lovely springtime flavor to homemade broths.

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