Equipment
* optional
Ingredients
Produce
- 450 g asparagus, woody ends trimmed
- ½ lemon, juiced and zested
Pantry and Dairy
- 15 ml extra virgin olive oil
- 3 g kosher salt
- 1 g black pepper, freshly cracked
- 30 g parmesan cheese, freshly grated
Nutrition (per serving)
Method
Preheat your oven to 220C (425F). Line a baking sheet with parchment paper.
Place the trimmed asparagus directly onto the prepared baking sheet. Drizzle with extra virgin olive oil, then sprinkle evenly with kosher salt and black pepper. Toss the spears thoroughly to coat them, then arrange them in a single, even layer to ensure proper roasting.
Roast in the preheated oven for 8 to 12 minutes, depending on the thickness of your spears. Look for a vibrant green color, tender-crisp texture, and slight blistering or browning on the tips.
Remove the baking sheet from the oven. Immediately sprinkle the grated parmesan cheese over the hot asparagus spears so the residual heat gently melts the cheese.
Squeeze the fresh lemon juice uniformly over the top and scatter the freshly grated lemon zest. Serve immediately while warm.
Chef's Notes
- To easily remove the woody ends of asparagus, gently bend one spear near its base until it naturally snaps. Line that spear up with the rest of the bunch on your cutting board and use it as a length guide to quickly slice the remaining stems with a knife.
- Always add your citrus juice after the roasting process is complete. Exposing lemon juice to high oven heat can cause its delicate flavor compounds to break down and turn bitter.
- For additional textural contrast, toss a handful of lightly toasted pine nuts or slivered almonds over the finished dish just before serving.
Storage
Refrigerator: 3 days — Store in an airtight container. The asparagus will lose its crispness over time.
Reheating: Reheat in an oven or air fryer at 180C/350F for 3 to 5 minutes to restore some of the original texture.
