Description
A deliciously crispy roasted asparagus dish with a zesty lemon-Parmesan crust that transforms each spear into a savory delight.
Ingredients
- 1 bunch asparagus (approximately 1 lb / 450 g), trimmed
- 2 tablespoons extra virgin olive oil
- 1/4 cup finely grated Parmesan cheese
- Zest of 1 medium lemon
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon freshly ground black pepper
- Optional: pinch of red pepper flakes
- Optional: chopped fresh parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Rinse the asparagus under cold water and pat dry. Trim off the tough ends, usually about 1 to 2 inches from the bottom.
- In a mixing bowl, toss the asparagus with olive oil, salt, black pepper, and garlic powder. Ensure each spear is evenly coated.
- Spread the asparagus in a single layer on the prepared baking sheet. Avoid overlapping the spears.
- In a small bowl, combine the grated Parmesan cheese and lemon zest. Sprinkle this mixture evenly over the asparagus. Add red pepper flakes if you like a bit of heat.
- Roast in the preheated oven for 12-15 minutes, or until the asparagus is tender and the Parmesan crust is golden and crispy. Keep an eye on it to prevent burning.
- Remove from the oven and let cool for a minute. Garnish with fresh parsley if desired. Serve immediately and enjoy!
Notes
Best served fresh but can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American