Lemon Parmesan Roasted Asparagus on plate
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Lemon Parmesan Roasted Asparagus

Fresh bundles of asparagus tossed with lemon zest, grated Parmesan cheese, Extra Virgin Olive Oil; then briefly roasted in the oven until al dente.
Course Vegetables
Cuisine Italian
Keyword asparagus
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 53kcal
Author Carrie's Experimental Kitchen


  • 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.)


Calories: 53kcal | Carbohydrates: 4g | Protein: 2g | Fat: 4g | Cholesterol: 1mg | Sodium: 24mg | Potassium: 164mg | Fiber: 2g | Sugar: 2g