Description
This Roasted Asparagus with Lemon, Butter, and Parmesan is a simple yet flavorful side dish perfect for any meal. Tender asparagus spears are tossed in olive oil, seasoned with salt and pepper, and roasted to perfection. Fresh lemon juice and slices brighten the dish, while pats of butter melt over the asparagus for richness. A finishing touch of broiled Parmesan cheese adds a golden, cheesy crust that elevates this classic vegetable side.
Ingredients
Scale
Vegetables
- 2 lbs asparagus (about 2 bunches)
- 1 lemon (half juiced, half sliced into rings)
Fats & Oils
- 4 Tbsp unsalted butter (cut into pats)
- 1 Tbsp olive oil
Seasonings
- 1 tsp sea salt (or to taste)
- 1/2 tsp freshly ground black pepper (or to taste)
Cheese
- 1/2 cup shredded Parmesan cheese (or to taste)
Instructions
- Prep the asparagus: Rinse 2 bunches of asparagus thoroughly under cold water. Hold each asparagus spear by the base and snap off the woody ends where they naturally break. This ensures only tender parts remain.
- Season the asparagus: Arrange the asparagus in a single layer on a large rimmed baking sheet. Drizzle the olive oil evenly over the spears. Sprinkle with sea salt and freshly ground black pepper. Roll the asparagus gently on the sheet to coat all sides evenly with oil and seasonings.
- Add lemon and butter: Squeeze the juice from half a lemon evenly over the asparagus. Lay lemon slices from the remaining half over the top third of the asparagus spears. Space thin pats of butter along the center and top of the asparagus.
- Bake: Place the baking sheet in a preheated oven at 400°F (204°C). Roast the asparagus for about 10 minutes, until they become tender when pierced with a fork but still retain a slight bite.
- Broil with Parmesan: Remove the baking sheet from the oven and set the oven to broil. Sprinkle the shredded Parmesan cheese evenly over the center of the asparagus. Return the sheet to the oven, positioned in the center, and broil for 2-3 minutes until the cheese melts and becomes golden and bubbly. Keep a close eye to avoid burning.
Notes
- Snap asparagus where they naturally break to discard tough ends easily.
- Use freshly ground black pepper for best flavor.
- Watch carefully during broiling to prevent cheese from burning.
- For a dairy-free version, omit butter and Parmesan or use alternatives.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
