Roasted asparagus with parmesan cheese and lemon zest make for a great side dish to accompany any entrée. Super easy to make in just under 15 minutes!

I’ll admit I have not always liked asparagus. I don’t remember my mom serving it very often when I was a kid. And as a young adult, I avoided it. But I have discovered over the past ten years that I really like asparagus! So I make it quite often. My kids, however, are not fans…”Mom, do we have to eat it?” I just smile; I know that one day they will come around…I hope.

I like my asparagus to shine in my dishes, so they are usually simple dishes with not too many competing flavors. The way we typically eat asparagus is grilled and seasoned with olive oil, salt, and pepper. That’s it! And it’s so good.

For this recipe, the asparagus is enhanced with lemon zest and Parmesan cheese for a light flavor that still allows the asparagus to shine.

For this Recipe

I begin by washing and trimming the asparagus, cutting off the lower 1 1/2 inches to 2 inches. The lower part can be woody and difficult to chew.

Brush lightly with olive oil and season with salt and pepper. I then sprinkle the asparagus with shredded Parmesan cheese. Be sure you are not using grated; it’s too fine and won’t yield the same results. Bake the asparagus in the oven for 10 minutes.

When it comes out of the oven, sprinkle with the lemon zest, garnish with a lemon spiral (optional) and serve. That’s it! So simple and so good. Enjoy!