Description
A vibrant and delicious asparagus dish, perfect for both weeknight meals and festive gatherings, featuring the flavors of lemon and Parmesan.
Ingredients
- 1 pound fresh asparagus spears, rinsed and tough ends trimmed
- 2 tablespoons extra virgin olive oil
- Zest of 1 medium lemon
- 1/4 cup freshly grated Parmesan cheese (Parmigiano-Reggiano preferred)
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- Optional: pinch of garlic powder or crushed red pepper flakes for extra flavor
Instructions
- Preheat your oven to 425°F (220°C).
- Rinse the asparagus spears under cold water and dry them with a kitchen towel.
- Trim about 1 to 1½ inches off the woody ends.
- On a baking sheet, toss the asparagus with olive oil, ensuring even coating.
- Season with sea salt and black pepper.
- Place the asparagus in a single layer, ensuring no overlap.
- Roast for 12-15 minutes, shaking the pan halfway through for even cooking.
- Once done, zest a fresh lemon over the spears, then sprinkle with Parmesan cheese.
- Toss gently before serving!
Notes
For a dairy-free version, try nutritional yeast in place of Parmesan. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American