Roasted asparagus with parmesan cheese and lemon zest make for a great side dish to accompany any entree. 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 10 years that I really like asparagus! 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 usually eat asparagus is grilled, 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.
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 with shredded Parmesan cheese. Be sure you are not using grated; it’s too fine and won’t yield the same results. Bake 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!
Cheesey Lemon Asparagus
- 1 pound asparagus
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- ⅓ cup shredded parmesan cheese (do not use grated)
- zest of one lemon
- Preheat oven to 425°F.
- Wash and cut 1 ½ to 2 inches off the bottom of the ½asparagus (see notes). Place on a baking pan.
- Brush asparagus with olive oil and sprinkle with salt and pepper.
- Sprinkle evenly with parmesan cheese.
- Bake for 10 minutes.
- Plate the asparagus and sprinkle with lemon zest.