Roasted Asparagus with Lemon and Parmesan
Asparagus roasted at high heat until tender with crisped edges, then tossed with fresh lemon juice, zest, and parmesan while still warm. A simple, versatile side ready in about 20 minutes.
Servings: 4
Calories: 110kcal
Ingredients
- 1 lb asparagus trimmed
- 2 tablespoon olive oil
- ½ tsp kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- ¼ cup feshly grated Parmesan cheese
Instructions
- Preheat the oven to 425°F.
- Place the asparagus on a sheet pan. Drizzle with olive oil and toss with salt and pepper. Spread into an even, single layer.
- Roast for 10-15 minutes, depending on thickness, until tender with lightly crisped edges.
- Remove from the oven and immediately toss with lemon juice and zest. Sprinkle parmesan over the top while still warm.
- Transfer to a platter and serve.
Notes
- Give the asparagus room on the pan. Crowding causes it to steam instead of roast, which is the main cause of soggy asparagus.
- Thicker stalks hold up best in a hot oven. If using thin asparagus, reduce the roasting time by 3 to 4 minutes.
- Add the lemon juice and zest after roasting, not before, to keep the flavor bright.
- Use freshly grated parmesan rather than pre-shredded for better melt and flavor.
- Best eaten fresh. Leftovers keep 2-3 days refrigerated; this recipe doesn't freeze well.
Nutrition
Calories: 110kcal | Carbohydrates: 5g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 4mg | Sodium: 393mg | Potassium: 241mg | Fiber: 2g | Sugar: 2g | Vitamin A: 907IU | Vitamin C: 8mg | Calcium: 103mg | Iron: 3mg
