Roasted Parmesan Asparagus
One pound of fresh asparagus roasted with olive oil, Parmesan, salt, and pepper, then finished with one measured tablespoon lemon juice.
Ingredients
Asparagus
- 1 pound fresh asparagus Rinsed, dried, and woody ends trimmed
- 1 tablespoon olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons finely grated Parmesan cheese
- 1 tablespoon fresh lemon juice Measured; not automatically a whole lemon
- ⅛ teaspoon red pepper flakes Optional finish
Instructions
- Bring the oven to 425°F. Cover a wide, rimmed tray with parchment that tolerates this heat. Rinse fresh asparagus, dry well, and cut away the fibrous ends.
- Coat spears with olive oil, measured salt, and pepper. Spread in one layer without stacking and distribute the grated Parmesan over them.
- Roast approximately 6–8 minutes for thin stalks, 10–12 for medium, or 12–15 for thick. Check early, rotate if needed, and stop when stalks are fork-tender with some structure remaining.
- Remove from the oven and add the measured tablespoon lemon juice. Scatter optional red pepper flakes if chosen and serve four side portions promptly.
Notes
Fresh, dry asparagus only. Timing depends on thickness; 25-minute total allows the longest 15-minute roast. Oil and Parmesan are full-batch amounts. Lemon juice is 1 tablespoon, not automatically a whole lemon. Four vegetable sides; refrigerate up to three days.