Roasted Asparagus with Lemon and Parmesan
Asparagus roasted at 425°F with garlic, topped with lemon zest and shaved Parmesan. Bright, salty and ready in 12 minutes.
Roasted Asparagus with Lemon and Parmesan
Course: Side DishDifficulty: Easy8
servings10
minutes12
minutesAsparagus roasted at 425°F with garlic, topped with lemon zest and shaved Parmesan. Bright, salty and ready in 12 minutes.
Ingredients
2 lb asparagus, woody ends snapped off
3 tablespoons olive oil
3 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 lemon, zested and then cut into wedges
1/2 cup shaved Parmesan
1/4 teaspoon red pepper flakes
1 tablespoon lemon juice
1 tablespoon chopped fresh parsley
1 pinch flaky salt, to finish
Directions
- Heat the oven to 425°F and line a large sheet pan with parchment sheets.
- Snap the woody ends off the asparagus by bending each spear until it breaks naturally.
- Lay the spears on the pan and drizzle with the olive oil.
- Add the garlic, salt, pepper and red pepper flakes and roll the spears so they are coated.
- Spread them in one layer without overlap.
- Roast 10 to 12 minutes, until the tips are crisp and the stalks bend slightly.
- Sprinkle the Parmesan over the hot spears and roast 1 more minute to soften it.
- Squeeze the lemon juice over the pan and scatter the zest.
- Transfer to a platter and finish with parsley and flaky salt.
- Serve warm, with lemon wedges on the side.
Notes
- Thicker spears need 14 to 15 minutes. Trim and wash the asparagus a day ahead and keep it wrapped in a damp towel. Add the lemon and cheese only at the end. Leftovers keep 2 days and are good cold in a salad.
Why a hot oven
A high heat chars the tips fast, so the stalks stay crisp. The Parmesan melts from the heat of the spears. Lemon at the end keeps it bright. Twelve minutes is short, so the pan needs to be hot and the spears dry. That is why this is a good last-minute side.
Snap off the woody ends by bending each spear. It breaks where the tender part begins. That is faster and more exact than cutting.
Roasted Asparagus swaps
Green beans work with a longer time. Pecorino can replace the Parmesan. Do not use thick spears without adding time.
Asparagus reheats poorly. Eat leftovers cold, chopped over a salad or into an omelet.
What to serve
Salmon, chicken or a spring ham.
Shaved Parmesan melts into the hot spears. Use a vegetable peeler to make thin ribbons. Lemon zest adds brightness without extra moisture.
A common mistake
Overcooking until limp. Watch the tips and pull the pan when they bend slightly.
Do not wash the spears right before roasting without drying them. Wet spears steam instead of roast.
Roasted Asparagus with Lemon and Parmesan at a glance
- Prep time: 10 minutes
- Cooking time: 12 minutes
- Servings: 8 servings
- Ingredients: 11, led by asparagus, olive oil, garlic cloves, kosher salt
Tips for Roasted Asparagus with Lemon and Parmesan
Thicker spears need 14 to 15 minutes. Trim and wash the asparagus a day ahead and keep it wrapped in a damp towel. Add the lemon and cheese only at the end. Leftovers keep 2 days and are good cold in a salad.
Roasted Asparagus with Lemon and Parmesan FAQ
How long does Roasted Asparagus with Lemon and Parmesan take?
Roasted Asparagus with Lemon and Parmesan takes 12 minutes of cooking after 10 minutes of prep.
How many people does Roasted Asparagus with Lemon and Parmesan serve?
This recipe makes 8 servings.
What do I need to make Roasted Asparagus with Lemon and Parmesan?
11 ingredients, led by asparagus, olive oil, garlic cloves, kosher salt. Amounts are in the recipe card above.
Part of: 26 Easy Easter Side Dishes for a Sweet and Savory Spread
