On any holiday table, roasted asparagus is a simple yet gorgeous side dish. It’s also quick and delectable for a weekday family dinner.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound asparagus spears, trimmed and cut into 1 1/2-inch pieces
- ½ cup shredded Parmesan cheese
- 3 tablespoons butter, melted
- 1 teaspoon minced garlic
- ¾ teaspoon ground black pepper
- ½ teaspoon Diamond Crystal® Coarse Sea Salt
- 1 lemon, finely zested and juiced
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Place asparagus pieces in large bowl. Add Parmesan cheese, butter, garlic, black pepper, Diamond Crystal® Coarse Sea Salt, lemon juice, and lemon zest. Toss to coat evenly.
- Transfer asparagus to baking dish in a single layer. Bake until asparagus is tender and beginning to brown, stirring occasionally, about 15 minutes.
Nutrition Facts
| Calories | 143 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 30 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 7 g |
| Sodium | 542 mg |
| Sugars | 2 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I thought these were very good. I also liked that they were already cut up. I didn’t add the lemon zest and I used half the amount of parmesan. The cheese seemed to mostly get stuck on the bottom of the pan. Next time I will roast first and then add the cheese.
I followed the recipe as it is written. It is a very good recipe. My husband and I LOVED it!!!
We loved this recipe. It is easier to eat when cut up, but either way, the flavor is great. Our market, for Easter, just lowered the cost to $.79 a pound. I bought 5 lbs. Some will get frozen. We add more garlic as it’s a personal preference. No change in lemon. It is not overwhelming, so that’s good for me (not fond of lemon, overall). Family loved it! Will make again.
I made it with Swiss cheese since that is what I had on hand, and it was delicious!
Way too much lemon.
I made this on New Year’s Eve along with a prime rib. I liked that I was able to just pop it in the oven for 20 minutes while the meat rested. Next time I may add a little less lemon unless you really like that lemon flavor to come through! All-in-all, it was different and very enjoyable. I’ll definitely make it again and not necessarily for a special occasion. Good for anytime!
Easy and very good! My only change was to juice 1/2 a lemon (used zest of whole lemon), as that was enough lemon for my taste. The family loved it!
Doubled the recipe for a church dinner – brought home nothing except an empty dish and a request for the recipe. Great recipe 🙂
Very good, will make it again
Very easy/quick to make. Brought it as a side dish to Xmas dinner. Everyone loved it. Will definitely make this again.
Family loved it. Will be keeping this recipe as a favorite
A little rich, but the kids loved it!
Made for Easter dinner and it was a big hit. Even the grandkids loved it. Will definitely make again
I made the dish per directions given to go with a lemon dill chicken dish. I love asparagus especially roasted and seasoned with lemon. The full lemon plus zest was a bit too lemony for my taste. The Parmesan was a nice addition, but I will most likely just do my usual simple oven roasted with salt and olive oil. Thanks for sharing this recipe.
Very good. I used asparagus fresh from the farm in my neighborhood. Very flavorful. I will make again
The produce guy at the grocery store told me yes, $5.99 a pound for asparagus is pricey, but this is some darned good asparagus – it came all the way from Washington State! (I’m in Wisconsin). I bought it, not because I felt it was extraordinary asparagus, but because I had planned it for dinner that night. As it pertains to this recipe, now get this – I had the second half of the bunch standing in a glass of water in the fridge – for well over a week! Believe it or not it was as though it had just been picked so it was just fine for our supper tonight. Anyway, one of the things I liked about this recipe was that it called for the asparagus to be cut into pieces! Every piece, every nook and cranny, gets a good coating of all the good stuff you’re dousing it with, for one thing. Also, it is a heckuva lot easier to eat! No messing with cutting it with a knife and fork! And it sure looked awfully pretty piled onto the plate. Now whether it was the $5.99 a pound expensive asparagus direct from Washington State, this recipe, or a combination of both, this was some GOOD asparagus! Cooked just right, by the way, at 12 minutes. Happy to be the first reviewer and rate this an enthusiastic two thumbs up.