Lemon Garlic Asparagus Parmesan (Printable version)

Fresh asparagus roasted with lemon, garlic, and Parmesan for a bright, flavorful side dish.

# What You'll Need:

→ Vegetables

01 - 1 lb fresh asparagus, trimmed

→ Aromatics

02 - 2 cloves garlic, finely minced
03 - Zest of 1 lemon

→ Seasonings

04 - 2 tbsp olive oil
05 - ½ tsp kosher salt
06 - ¼ tsp freshly ground black pepper

→ Finishing

07 - ¼ cup freshly grated Parmesan cheese
08 - 1 tbsp fresh lemon juice
09 - Optional: 1 tbsp chopped fresh parsley

# How to Prepare:

01 - Set the oven to 400°F and line a baking sheet with parchment paper.
02 - Place asparagus spears in a single layer on the prepared baking sheet.
03 - Drizzle olive oil over the asparagus, then sprinkle with minced garlic, lemon zest, kosher salt, and freshly ground black pepper. Toss gently to coat evenly.
04 - Bake for 12 to 15 minutes until asparagus is tender yet crisp and tips start to brown.
05 - Remove from oven, immediately drizzle with fresh lemon juice, sprinkle with Parmesan cheese, and toss gently to combine.
06 - Transfer to a serving platter and garnish with fresh parsley if desired. Serve warm.

# Expert advice:

01 -
  • It takes less time than boiling pasta and tastes like you spent an hour in the kitchen.
  • The lemon and garlic soak into every spear without overpowering the sweet, grassy flavor of the asparagus.
  • Parmesan gets golden and nutty in the oven heat, clinging to the tips like little salty surprises.
  • You can serve this next to anything from roast chicken to scrambled eggs and it just works.
02 -
  • Thin asparagus cooks faster than thick spears, so check at 10 minutes if yours are pencil thin or they'll turn to mush.
  • Don't skip the parchment paper, asparagus releases water as it roasts and without it everything sticks and tears when you try to lift it.
  • Add the lemon juice after roasting, not before, or the acid will turn the asparagus dull and army green.
03 -
  • If your asparagus spears are uneven in thickness, arrange the thicker ones toward the center of the pan where heat is most intense.
  • For deeper flavor, roast the garlic cloves whole and unpeeled alongside the asparagus, then squeeze out the soft garlic and mash it into the finished dish.
  • Let the baking sheet rest on the stovetop for a minute after pulling it from the oven, residual heat will finish cooking any undercooked spots without drying out the rest.

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