Description
A quick and delightful side dish featuring crispy roasted asparagus, bright lemon zest, and savory Parmesan cheese.
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 added flavor
Instructions
- Preheat your oven to 425°F (220°C).
- Rinse the asparagus spears under cold water and pat dry with a kitchen towel. Trim about 1 to 1½ inches off the woody ends by gently bending each spear until it snaps naturally.
- Place the asparagus on a baking sheet and drizzle with olive oil. Use tongs or your hands to coat them evenly.
- Season with sea salt and black pepper. Feel free to add garlic powder or red pepper flakes for an extra kick.
- Arrange the spears in a single layer on the baking sheet to ensure even roasting.
- Roast in the preheated oven for 12-15 minutes. Halfway through, flip the spears or shake the pan for even crispiness. They should be tender yet firm when bent.
- Remove from the oven and zest a fresh lemon over the top.
- Sprinkle the hot asparagus with freshly grated Parmesan. The heat will melt the cheese slightly, creating a delicious coating.
- Toss gently to mix flavors, then serve immediately. Optionally, add a grind of black pepper or a pinch of chili flakes for an extra kick.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to restore crispness. For freezing, blanch in boiling water first.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Vegetarian