Lemon Parmesan Roasted Asparagus
This lemon parmesan roasted asparagus recipe roasts asparagus until tender-crisp, then finishes it with fresh lemon juice, zest, and parmesan while it’s still hot, ready in under 20 minutes. This is the side dish that makes people ask for the recipe at a dinner party, despite being about as complicated as preheating an oven. Serve it alongside our lemon butter scallops for an elegant, fast dinner.
Quick answer: Asparagus roasted until tender-crisp, then finished with fresh lemon juice, zest, and parmesan while still hot. Ready in under 20 minutes and about as complicated as preheating an oven.
Instructions
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Toss the asparagus with olive oil, minced garlic, salt, and pepper. Spread in a single layer on the sheet.
Roast 10-12 minutes, until tender-crisp and lightly browned at the tips.
Remove from the oven and immediately drizzle with fresh lemon juice, sprinkle with lemon zest and grated parmesan.
Serve warm.
Questions people actually ask
It should be tender when pierced with a fork but still have a slight bite, and the tips should be lightly browned. Thinner spears cook faster than thick ones.
Fresh gives a much better texture when roasted. Frozen asparagus releases too much water and turns mushy instead of crisp-tender.
Thin spears may only need 8 minutes, while thick spears can take up to 14. Check a couple minutes early the first time you make this.
It's best served fresh and warm right after roasting, but leftovers reheat reasonably well in a hot skillet for a couple minutes.
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