Fresh bundles of asparagus tossed with lemon zest, grated Parmesan cheese, Extra Virgin Olive Oil; then briefly roasted in the oven until al dente.
You may have been wondering why there isn’t that many recipes for asparagus here on the blog. I explain more about my quirky eating habits under the About Me section, but asparagus is a vegetable I just do not like.
I’m not sure why I don’t like the vegetable. I even tried preparing it several different ways; including in a soup and it’s not a flavor I enjoy. Since my husband and daughter are the only two people in our family that actually eat asparagus, I only made it when she was home from college or on holidays.
Now that she’s home from college full time and eating lots of vegetables, asparagus is on our weekly menu. One day she made roasted asparagus and my husband loved it, so I decided to build on her idea and made this Lemon Parmesan Oven Roasted Asparagus.
There are several ways you can prepare asparagus including grilling, steaming, sautéing and roasting them in the oven; which is their favorite way to eat them.
How do you roast asparagus in the oven?
Roasting asparagus is super easy and quick too; especially in the oven. Start by preheating your oven to 425 degrees F; then trim your asparagus spears by cutting off about 1″ from the bottom removing the woody part of the stem.
Next, rinse the asparagus under cold water, pat dry; then place on a roasting or sheet pan. I’ve mentioned it before, but I like to cycle out my baking sheets. Each year, I’ll purchase two new ones; then the two older pans are great for roasting vegetables, potatoes and even sheet pan meals.
Once you add the asparagus to the pan, drizzle the top with Extra Virgin Olive Oil, fresh grated lemon zest, Parmesan cheese, Kosher salt and fresh ground black pepper. Place the pan in the oven and cook for 8-10 minutes. You want the asparagus to soften, but still be al dente.
My husband and “R” loved this version of Lemon Parmesan Oven Roasted Asparagus and said it was so light and delicious. Serve this for dinner with grilled chicken or fish and roasted potatoes. ~Enjoy!
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- 1 bunch Fresh Asparagus
- 1 tbsp. Extra Virgin Olive Oil
- 1 tbsp. Fresh Grated Lemon Zest
- 1 tbsp. Grated Parmesan Cheese
- Kosher Salt & Black Pepper, to taste
- Preheat your oven to 425 degrees F; then trim your asparagus spears by cutting off about 1" from the bottom removing the woody part of the stem.
- Next, rinse the asparagus under cold water, pat dry; then place on a roasting or sheet pan; then drizzle the top with the oil, lemon zest, cheese, salt and pepper.
- Place the pan in the oven and cook for 8-10 minutes. (You want the asparagus to soften, but still be al dente.)
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