Roasted Asparagus with Lemon and Parmesan

This simple, spring vegetable makes for the perfect quick and easy side dish! Asparagus can be eaten raw, is often blanched and is sometimes boiled. However, my favourite way of preparing this delicate vegetable is by roasting it! This no-fuss cooking method yields a tender and flavourful bite.

My Roasted Asparagus with Lemon and Parmesan recipe starts off with a bunch of fresh asparagus. Fresh is best! When buying asparagus at your local grocer, look for spears and stems that are firm in texture, vibrant green in colour and those with moist ends. Avoid asparagus that has faded in colour, those with dried ends and stalks that have wilted or bent.

The asparagus is then drizzled with olive oil, seasoned with salt and pepper and topped with a few lemon slices. Now, let’s get roasting! A sheet pan and 15 minutes of cook time is all you need! It’s really that simple! Garnish the roasted asparagus with freshly grated Parmesan and serve and enjoy! All the ingredients combine to create a bright, fresh, nutty, tender and savoury bite!

This dish couldn’t be easier to make, uses a handful of simple and everyday ingredients and comes together in just 20 minutes. What could be better?! My Roasted Asparagus with Lemon and Parmesan pairs beautifully with roasted chicken, grilled lamb or pork or your favourite fish! So, let me show you how it’s done. Grab a spoon and come and cook with me!

For more fun and exciting side dish ideas, try my Roasted Eggplant with Yoghurt Tahini Sauce, Baked Potatoes, Moroccan Cauliflower Rice and Sautéed Red Cabbage with Apples recipes!

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Serves: 4

Ingredients:

• 1 lb asparagus (See Notes below)

• 1 Tbsp extra virgin olive oil

• 1/2 tsp kosher salt

• 1/2 tsp garlic powder

• 1/4 tsp freshly ground pepper

• 1 small lemon, cut into 1/4 inch slices

• 1/4 cup Parmesan cheese, freshly grated

Instructions:

1. Preheat oven to 450F and line a 11” x 17” rimmed baking sheet with parchment paper.

2. Arrange the asparagus over the parchment-lined baking sheet and drizzle it with olive oil. Season with salt, garlic powder and ground pepper.

3. Lay lemon slices over top of the asparagus.

4. Transfer the asparagus to the oven and bake for 15 minutes or until tender.

5. Sprinkle grated Parmesan over top and serve and enjoy!

Notes:

1. Preparing the Asparagus: Rinse the asparagus and drain it in a colander. Once dry, remove the tough and woody ends, and discard them. Leaving them intact will change the texture of the dish. You can remove the ends by using one of the following methods: (1) Grab the bunch of asparagus and cut 1 inch from the base of the stem or (2) Pick up a stalk and hold it at both ends - bend it and it will snap or break where it should.