Step up your roasted vegetable game with this Roasted Asparagus with Parmesan and Lemon! This simple recipe pairs nicely with any main entrée and will instantly entice even the vegetable-averse.
We’ve all had roasted asparagus, but have you tried roasted asparagus with parmesan and lemon?
Immediate game changer!
Roasting asparagus to perfection and then sprinkling it with fresh grated parmesan cheese and lemon zest brings a whole different dimension to the dish.
We get the creamy, tangy essence from the parmesan cheese and a citrusy highlight from the lemon zest, resulting in a magnificent healthy side dish that will surely win applause.
Roasted Asparagus Ingredients:
The ingredients needed for this roasted asparagus recipe are super simple!
Fresh asparagus (one bunch of asparagus, or about 1 pound), avocado oil, kosher salt, garlic powder, parmesan cheese, and lemon zest. These simple ingredients are all we need to make a winning vegetable side dish.
For a bigger bite of lemon flavor, drizzle a squeeze of lemon juice over the asparagus too. I find the zest provides enough lemon flavor, but you can tailor the recipe to your personal palate.
You can replace the avocado oil with a little olive oil if that’s what you have on hand, but I prefer using avocado oil for all of my high temperature cooking and baking because it has a high smoke point. The high heat of the oven often burns olive oil, which has a fairly low smoke point.
Optional additions? For a little heat, you can sprinkle the asparagus with red pepper flakes or cayenne pepper. Remember, a little bit goes a long way! You can also add some dried herbs or Italian seasoning if you’re going for an herby vibe.
You can also use fresh garlic rather than garlic powder by cutting it into bigger chunks and adding it to the roasted asparagus halfway through the baking process (this ensures it won’t burn).
Love balsamic vinegar? Feel free to give it a drizzle!
Let’s make this easy recipe!
How to Make Roasted Asparagus:
Preheat the oven to 425 degrees F.
Trim the tough ends of the asparagus by cutting the hard, woody ends off using a knife (or break the ends off with your hands), and discard.
Spread the asparagus spears into a single layer on a large rimmed baking sheet and drizzle with avocado oil. Use your hands to rub the oil all over the asparagus to ensure all of the spears have a light coat of oil. Sprinkle the asparagus with sea salt and garlic powder.
Roast asparagus on the center rack of the preheated oven for 10 to 20 minutes – bake for 10 to 15 minutes for the thin asparagus spears and 15 to 20 minutes for the thicker spears of asparagus – or until the asparagus has reached your desired level of done-ness.
Remove the large sheet pan of asparagus from the oven and immediately sprinkle it with parmesan cheese, lemon zest, and freshly ground black pepper.
Serve the garlic lemon parmesan roasted asparagus alongside your main course with fresh lemon wedges and enjoy!
Store any leftover roasted asparagus in an airtight container in the refrigerator for up to 4 days.
This basic recipe is the perfect side dish any time of year, but particularly in spring when asparagus is in season.
How Long To Bake Asparagus:
How long to roast asparagus? The exact cooking time depends on the size of thickness of the stalk of asparagus. Thick asparagus stalks will need between 15 and 20 minutes in the oven at 425 degrees Fahrenheit, where the smaller thin stalks need around 9 to 12 minutes.
The timing also depends on your personal taste. For snappy asparagus, lean toward the shorter bake time, and for softer, tender stalks, bake on the longer end. The asparagus will turn bright green once it is fully cooked.
One pro tip to making perfect asparagus is to be sure you use the right amount of oil. Too much and your asparagus will turn out soggy. Too little oil and your asparagus will be dry, cooked unevenly and not appetizing. You want a thin layer over the full spear.
If you’re looking for more asparagus recipes, also try my Grilled Shrimp and Asparagus Salad with Lemon Pesto Dressing, Pesto Quinoa Salad with Asparagus Avocado and Kale, and Chilled Asparagus and Leek Bisque.
More Vegetable Side Dishes:
- Roasted Brussels Sprouts
- Garlic Herb Roasted Vegetables
- Roasted Radishes
- Mediterranean Green Bean Casserole
- Lemon Asparagus Risotto
- Orange Ginger Turmeric Roasted Root Vegetables
Enjoy this healthy side dish with fish, chicken, steak, pork chops, you name it!
Ingredients
- 1 pound asparagus, trimmed
- 2 to 3 tsp avocado oil
- ¼ tsp sea salt
- ¼ tsp garlic powder
- 3 to 4 Tbsp freshly grated parmesan cheese
- Zest of 1 lemon
Instructions
- Preheat the oven to 425 degrees F.
- Trim the tough ends of the asparagus by cutting the hard, woody ends off using a knife (or break the ends off with your hands), and discard.
- Spread the asparagus spears into a single layer on a large rimmed baking sheet and drizzle with avocado oil. Use your hands to rub the oil all over the asparagus to ensure all of the spears have a light coat of oil. Sprinkle the asparagus with sea salt and garlic powder.
- Roast asparagus on the center rack of the preheated oven for 10 to 20 minutes – bake for 10 to 15 minutes for the thin asparagus spears and 15 to 20 minutes for the thicker spears of asparagus – or until the asparagus has reached your desired level of done-ness.
- Remove the large sheet pan of asparagus from the oven and immediately sprinkle it with parmesan cheese, lemon zest, and freshly ground black pepper.
- Serve the garlic lemon parmesan roasted asparagus alongside your main course with fresh lemon wedges and enjoy!
Notes
Nutrition
This post contains affiliate links, which means I make a small commission off items you purchase at no additional cost to you.
