Lemon Parmesan Asparagus

Oven roasted lemon parmesan asparagus. Easy, delicious, and perfect for spring. Add this Lemon Parmesan Asparagus to your spring time menu today!

Birds are chirping, the weather’s really warming up, and asparagus is in season! Spring time is here! Although if I’m being honest it felt like spring here in Miami already a few weeks back. Regardless we’re on to the next season, spring. Our farmer’s markets in the past few weeks have been brimming with so many fruits and vegetables. Sad to say it’ll be coming to a close soon as it just gets too hot to grow much in the summer here.

Nevertheless, I’ll be on the lookout in the grocery stores for all the other spring veggies: peas, artichokes, radicchio, rhubarb, green beans, and maybe if I’m lucky I might spot some fiddlehead ferns. Have you ever tried a fiddlehead? Fiddleheads and rhubarb are still on my list of must tries. Spring has sprung!

Ingredients: Lemon Parmesan Asparagus

On to the asparagus! Roasting vegetables will always be my go-to for a quick and easy side dish. Mushrooms, broccoli, Roasted green beans you name it, roasting vegetables draws out their great flavor. As of recently I’ve started getting a little fancier with my flavor combinations: carrots with walnuts and goat cheese, acorn squash with goat cheese, pumpkin seeds, and pomegranate, and now this lemon parmesan asparagus. Not too fancy, just a burst of extra flavor.

1. Asparagus: Thinner vs thicker is my preference when it comes to asparagus. This will adjust the cook time, so keep an eye on it!
2. Olive Oil: Grapeseed oil and/or olive oil, they both work.
3. Garlic: Aim to use fresh here vs garlic powder. Grate and/or mince, whichever size garlic you prefer. If you grate and leave it a tad larger it doesn’t burn when roasting – love the flavor but also don’t need a huge piece either.
4. Parmesan. Rotating cheeses with different vegetables is the way to go. Both of these, asparagus and parmesan pair quite well. However, use what you have on hand and of course use what you like.
5. Lemon: Herbs and spices can make a dish pop with flavor. If you think you like roasted asparagus plain, try adding the lemon juice and parmesan and watch/ taste that flavor explode.
6. Black Pepper: Typically I’m not initially adding salt to dishes. See what else the dish has, i.e. Parmesan, taste, and from there add any salt you think it may need. I found that black pepper was all this dish needed paired with the Parmesan.

How To Make Lemon Parmesan Asparagus

Simple: roast the asparagus with garlic, oil, and pepper. Spritz with lemon juice and sprinkle with Parmesan cheese. Yes, it’s that simple. However, don’t let it fool you – it may be simple, but it’s so flavorful.

1. Preheat: Oven to 400°F.
2. Trim the asparagus: Snap the ends of the asparagus the woody end piece will just snap right off. Additionally you could line up all the asparagus and trim an inch off the ends.
3. Grate the garlic: Add the grated garlic as the asparagus is roasting. Some people will add the garlic after the asparagus has roasted. However, raw garlic (for me) is a bit harsh and overpowering. That few minutes of roasting the garlic gives it much better flavor.
4. Coat the asparagus and garlic: Drizzle the olive oil over the asparagus and garlic and then use your hands to gently massage the oil evenly over the asparagus.
5. Roast: Place the asparagus on the metal baking pan evenly spaced. Aim to ensure the asparagus is not touching – if they’re too close they’ll steam vs roast. Roast for 8-10 minutes. Your cook time will depend on the thickness of your asparagus.
6. Add the lemon juice and asparagus: After your asparagus has roasted, spritz the asparagus or drizzle with a spoon the lemon juice. Sprinkle the parmesan cheese evenly over the asparagus. Melted parmesan cheese equals deliciousness.
7. Serve and Enjoy!: Don’t waste a second. Eat and enjoy immediately!

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OTHER ROASTED VEGETABLE RECIPES:

• Roasted Green Beans
• Roasted Mushrooms
• Roasted Carrots – Garlic, Walnuts, and Goat Cheese
• Roasted Acorn Squash with Goat Cheese, Pomegranate, and Pumpkin Seeds
• Roasted Broccoli