Ingredients (~6-8 servings)
- 3 lbs fresh asparagus, woody ends trimmed off
- 1 Tbsp olive oil
- 1 tsp salt
- 3/4 tsp ground black pepper
- 1/3 cup grated Parmesan cheese
- 1 fresh lemon, juiced (~3 Tbsp)
Preheat Oven to 400F and Prep the Asparagus
To trim asparagus, just snap off the woody ends near the bottom – they’ll break naturally where the tender part starts.
Place trimmed asparagus on a large baking sheet and drizzle with the olive oil.
Season with salt and pepper, then toss with your hands to coat everything evenly.
Spread the spears out so they have room to roast properly; crowded vegetables steam instead of getting those nice roasted edges.
Roast Until Fork-Tender
Place the baking sheet in the oven and roast until the asparagus is fork-tender.
Thinner spears will be done in ~6-7 minutes, while thicker spears need ~10-12 minutes.
I like mine on the crisp side, but if you prefer softer asparagus, cook for a few extra minutes.
Finish with Lemon and Parmesan Under the Broiler
Once the asparagus is roasted, remove from oven and immediately squeeze the lemon juice directly over the spears.
Sprinkle the grated Parmesan evenly over the top.
Switch your oven to broiler and place the baking sheet back in for ~1 minute to melt the cheese and give it a light crust.
The cheese should be melted and just starting to brown in spots.
Remove and serve warm.
Oven-Roasted Lemon Parmesan Asparagus
Ingredients
Ingredients (~6-8 servings)
- 3 lbs fresh asparagus, woody ends trimmed off
- 1 Tbsp olive oil
- 1 tsp salt
- 3/4 tsp ground black pepper
- 1/3 cup grated Parmesan cheese
- 1 fresh lemon, ~3 Tbsp, juiced
Instructions
- Trim woody ends from asparagus and place on baking sheet.
- Drizzle with olive oil and season with salt and pepper.
- Toss to coat evenly, spreading spears in single layer.
- Roast at 400F for 6-12 minutes until fork-tender.
- Remove from oven and squeeze lemon juice over asparagus.
- Sprinkle Parmesan cheese on top.
- Broil 1 minute until cheese melts and lightly browns.
- Serve warm.