Roasted Parmesan Asparagus
A delightful side dish featuring fresh asparagus roasted with olive oil, kosher salt, and topped with grated Parmesan cheese for a burst of flavor.
Ingredients
Main Ingredients
- 1 pound fresh asparagus Look for firm, bright green asparagus with tightly closed tips.
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons grated Parmesan cheese Parmesan is the preferred cheese for this recipe, but other varieties can be used.
- 1 tablespoon juice of 1 lemon About 1 tablespoon of lemon juice.
- red pepper flakes (optional, for serving) For an extra kick.
Instructions
Preparation
- Preheat your oven to 425 degrees F and line a baking sheet with parchment paper.
- Prepare the asparagus by rinsing it thoroughly and patting dry with paper towels. Trim the tough ends by gathering the spears and cutting about an inch off the bottom.
- Spread the asparagus in a single layer on the lined baking sheet, drizzle with olive oil, and season with kosher salt and black pepper. Toss to ensure even coating, then sprinkle the grated Parmesan cheese generously over the top.
Cooking
- Roast in the preheated oven for about 10 minutes until the asparagus is fork-tender.
- Remove from the oven and finish with a squeeze of fresh lemon juice and a dash of red pepper flakes if desired.
Notes
Roasted Parmesan Asparagus stores well in the fridge for up to 3 days. Reheat in the oven at 350 degrees F for about 5 minutes. Fresh asparagus is preferable for roasting; avoid using frozen unless necessary.