Roasted Asparagus Lemon Zest (Printable)

Tender asparagus roasted with zesty lemon and Parmesan for a simple, elegant 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

# Steps:

01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - Place the 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, if desired, garnish with chopped parsley. Serve warm.

# Expert Advice:

01 -
  • It transforms humble asparagus into something that tastes like you spent an hour on it, even though you barely lifted a finger.
  • The bright lemon zest cuts through the richness of Parmesan in a way that makes every bite feel lighter than it should.
  • You can pull this together with whatever is already in your pantry, no special trip to the store required.
  • It works just as well alongside a weeknight roast chicken as it does on a holiday table.
02 -
  • Thin asparagus spears cook faster than thick ones, so adjust your roasting time by a few minutes or they will turn to mush.
  • Do not add the lemon juice before roasting or the acid will turn the asparagus a dull gray-green color that looks deeply unappetizing.
  • If your oven runs cool, bump the temperature to 450°F or the asparagus will steam instead of caramelize and you will miss out on all the flavor.
03 -
  • If you want a little heat, add a pinch of red pepper flakes to the asparagus before roasting and it will bloom in the olive oil.
  • Swap the Parmesan for Pecorino Romano if you like a sharper, saltier bite that stands up to the lemon even more boldly.
  • Use a Microplane to zest the lemon directly over the hot asparagus so the oils hit the spears while they are still warm and the flavor really sticks.
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