Roasted Asparagus Lemon Zest (Print)

Tender roasted asparagus with fresh lemon zest and Parmesan cheese, delivering a bright and savory side.

# What You'll Need:

→ Vegetables

01 - 1 lb fresh asparagus, trimmed

→ Oils & Seasonings

02 - 2 tbsp olive oil
03 - 1/2 tsp kosher salt
04 - 1/4 tsp freshly ground black pepper

→ Finishing Touches

05 - 1/4 cup freshly grated Parmesan cheese
06 - 1 tsp lemon zest (from 1 organic lemon)
07 - 1 tbsp fresh lemon juice
08 - Optional: 1 tbsp chopped fresh parsley

# Directions:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange trimmed asparagus in a single layer on the prepared baking sheet.
03 - Drizzle olive oil over the asparagus and toss to coat evenly. Season with kosher salt and black pepper.
04 - Roast for 12 to 15 minutes until tender and lightly golden, shaking the pan halfway through for even cooking.
05 - Remove from oven and immediately sprinkle with Parmesan cheese and lemon zest.
06 - Drizzle with fresh lemon juice and optionally garnish with chopped parsley. Serve warm.

# Expert Advice:

01 -
  • It turns a simple vegetable into something that feels special enough for guests but easy enough for a Tuesday.
  • The lemon and Parmesan create this bright, savory contrast that makes you want to eat your vegetables without being told.
02 -
  • Do not add the Parmesan before roasting or it will burn and turn bitter, wait until the very end.
  • Thicker asparagus takes a few extra minutes, so adjust the time based on the size of your spears.
03 -
  • Use a microplane to zest the lemon directly over the asparagus so the oils fall right where you want them.
  • If your asparagus is not browning, crank the oven to broil for the last 2 minutes and watch it closely.
Go Back