Imagine the vibrant green of fresh asparagus spears, perfectly roasted to tender-crisp perfection, infused with the zesty tang of lemon, the richness of butter, and the savory bite of Parmesan cheese. This Roasted Asparagus with Lemon, Butter, and Parmesan is a delightful symphony of flavors and textures that elevates this humble vegetable to a gourmet delight. Whether as a side dish for a special meal or a simple weeknight treat, this recipe is sure to impress and satisfy.
Roasted Asparagus with Lemon, Butter, and Parmesan
Roasted Asparagus with Lemon, Butter, and Parmesan is a simple yet elegant dish that combines the natural sweetness of asparagus with the bright acidity of lemon, the richness of butter, and the savory depth of Parmesan cheese. Roasting the asparagus enhances its flavor and texture, creating a dish that is both tender and crispy. This recipe is perfect for any occasion, from a casual dinner to a fancy holiday meal.
Equipment
- Baking sheet
- Aluminum foil (optional )
- Oven
- Cutting Board
- Grater (for grating Parmesan cheese)
- Lemon juicer (if using fresh lemon juice)
Ingredients
- 1 pound asparagus trimmed
- 2 to 3 tsp avocado oil
- ¼ tsp sea salt
- ¼ tsp garlic powder
- 3 to 4 Tbsp freshly grated parmesan cheese
- Zest of 1 lemon
Instructions
- Set the oven’s temperature to 425 degrees Fahrenheit.
- Using a knife, trim the woody, rough ends off the asparagus and discard. Arrange the asparagus spears in a single layer on a large baking sheet with a rim and brush with avocado oil.
- To make sure each asparagus spear has a thin layer of oil on it, use your hands to rub the oil over the asparagus. Add a pinch of sea salt and garlic powder to the asparagus.
- Roast the asparagus for 10 to 20 minutes (bake for 10 to 15 minutes for thin spears and 15 to 20 minutes for thicker spears) on the center rack of a preheated oven, or until the asparagus is cooked to your preference.
- As soon as you take the big sheet pan of asparagus out of the oven, top it with freshly ground black pepper, lemon zest, and parmesan cheese.
- Enjoy the roasted asparagus with garlic, lemon, and parmesan dressing served with fresh lemon wedges as an accompaniment to your main dish!
Notes
- To make asparagus crispy and tender, roast it for a brief period of time on high heat.
- Be sure to monitor the panko breadcrumbs during toasting, as they quickly turn from a light golden color to a dark brown hue.
- When the asparagus is still warm from the oven, squeeze in one tablespoon of fresh lemon juice for an even stronger citrus taste.
- Any leftover roasted asparagus can be kept in the fridge for up to four days in an airtight container.
Nutrition Facts
| Nutrition | Value |
|---|---|
| Calories | 176kcal |
| Carbohydrates | 17g |
| Protein | 7g |
| Fat | 11g |
| Saturated Fat | 4g |
| Sodium | 211mg |
| Iron | 4mg |
| Calcium | 119mg |
| Vitamin A | 1316IU |
| Potassium | 386mg |
Should I Blanch the Asparagus Before Roasting it?
It’s not required to blanch asparagus before roasting, but it’s a terrific technique to apply before adding asparagus to a salad or stir-fry.
Variations and Substitutions
- Asparagus: The highlight of this recipe is the asparagus, but any vegetable would taste great with the crispy lemon panko parm topping. Add it to potatoes, broccoli, cauliflower, Brussels sprouts, and anything else you can think of.
- Bread Crumbs Panko: Replace the panko breadcrumbs in this recipe for roasted asparagus with gluten-free panko breadcrumbs to make it gluten-free.
- Pecorino & Parmesan Cheese: Even though I like the flavor of the combination of the two varieties of cheese, you can use the one you have for both measurements if you just have it.