top of page

Lemony-Cheesy Roasted Asparagus

What's there to say? Roasted asparagus made even better with parmesan cheese and lemon. It is so simple to make and is incredibly delicious. This is a perfect side to chicken, fish, beef, lamb, pork and whatever else you can imagine.

Lemony-Cheesy Roasted Asparagus:

serves 6-8

2 pounds asparagus, the thick ones not the skinny ones

olive oil

zest of 1 lemon

3 tablespoons + 1 tablespoon parmesan cheese

kosher salt

black pepper

Time-Saving Tip: The asparagus can be cleaned, trimmed, and dried earlier in the day.

Let's see what we need.

We're ready to cook.

Preheat the oven to 400-degrees. Wash and dry the asparagus. Line them up together on a flat service. Using your hands gently break the stem off of one them. The part that breaks off is wood and dry. I use this first asparagus as a guide and then cut off the stems in just the same spot

Place the asparagus in a single layer on a sheet pan. Drizzle with a little oil; about 1 1/2 tablespoons. Season with salt and pepper. Roast for about 15 minutes. Turn them over and sprinkle with 3 tablespoons of cheese. Bake another 3-5 minutes until cheese is melted. Once ready, sprinkle the asparagus with the reserved 1 tablespoon of cheese and the lemon zest.

It's ready! It looks great and is so good. The lemon and cheese really complement the asparagus. Its a nice change of pace.



bottom of page