Lemon Parmesan Roasted Asparagus
Tender-crisp asparagus roasted at high heat until the tips turn golden, then finished with lemon zest, shaved Parmesan and flaky salt. A fast, elegant side for almost any dinner.
- Prep
- 5 min
- Cook
- 12 min
- Total
- 17 min
- Serves
- 4
Choose spears about as thick as a pencil for the best texture. Thicker ones need a few extra minutes, and very thin ones can be done in 7 or 8. Roast them on a hot pan and don’t crowd them, or they steam instead of browning.
Method
-
Heat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment.
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Toss the asparagus with the olive oil, kosher salt and pepper, then spread in a single layer with space between the spears.
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Roast for , shaking the pan once, until the spears are bright green, lightly blistered and just tender when pierced.
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Move to a platter and scatter with the lemon zest, Parmesan and pine nuts. Squeeze a lemon wedge over the top, finish with flaky salt, and serve warm.
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