Parmesan Baked Asparagus
Parmesan Baked Asparagus will become your favorite way to eat this delicious vegetable. Made with crisp asparagus, fresh lemon juice and lemon zest, and freshly grated parmesan cheese. Quick and easy to make side dish that comes together in less than 30 minutes.
Ingredients
- 1 bunch asparagus
- 1 tbsp lemon juice
- 2 tbsp olive oil
- 1 tbsp juice lemon zest
- 1/2 tsp pink sea salt
- 1/2 tsp black pepper
- 2 tsp garlic powder
- 1 cup grated parmesan cheese
Instructions
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Preheat oven at 400 degrees Fahrenheit. Line a large baking sheet pan with parchment paper.
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Rinse and thoroughly dry one bunch of asparagus. Cut about 1-2 inches off the bottom of asparagus. Spread out over prepped sheet pan and drizzle with olive oil.
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Drizzle asparagus with lemon juice, sprinkle lemon zest, pink sea salt, black pepper, and garlic powder. Use your hands to toss asparagus making sure they are all well coated with oil, lemon juice, lemon zest and spices.
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Line asparagus close to each other in a single file over sheet pan. Evenly sprinkle parmesan cheese over asparagus making sure they are well coated. Especially in the center.
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Place asparagus in oven and bake for 12 minutes.
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Remove asparagus from the oven and serve while still warm. Enjoy!
Recipe Notes
Tips and Substitutions:
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- Use a baking sheet pan that is large enough- Use at least a half sized sheet pan which are 13x18 inches. This will allow you to spread out asparagus throughout the sheet pan.
- Line sheet pan with parchment paper- This will prevent the asparagus and cheese from sticking to the pan. It will also make clean up much easier.
- Get a brick of parmesan cheese and grate it yourself- Pre-packaged grated cheese have starch added to them to preserve them. This doesn't allow for the cheese to melt instead it gets clumpy.
- Use any kind of asparagus- You can use regular green asparagus. Or purple or white ones. Or a combination of all for a very pretty dish.
- Use bigger and thicker stalks- Try not to use pencil thin asparagus. They tend to overcook when roasted. Use bigger and thicker stalks as they will get nice and crispy but not overcooked. Pick asparagus that are the same length and thickness for even cooking.
- Substitute for olive oil- Avocado oil works great.