Parmesan Asparagus Recipe
Parmesan Asparagus Recipe is a simple, but delicious dish that pairs with just about everything. This baked asparagus with parmesan has the perfect balance of saltiness from the parmesan cheese and acidity from the lemon juice. This asparagus side dish is delicious enough for holidays, company, or everyday dinners.
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 92kcal
- 1 pound asparagus 1 bunch
- 2 teaspoons extra virgin olive oil
- 1 tablespoon lemon juice about 1/2 a fresh lemon
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kosher or sea salt
- 1/8 teaspoon freshly ground pepper
- 1/2 cup parmesan cheese freshly grated
Preheat the oven to 400° F.
Rinse the asparagus and pat dry.
Trim off the ends of asparagus by cutting or snapping off the ends.
Lay them out in a single layer on a baking sheet. Coat with olive oil, then squeeze on lemon juice.
Sprinkle with salt, pepper, garlic powder, and top with parmesan cheese down the center of the asparagus.
Bake for 10 minutes.
- The asparagus doesn't caramelize if I use parchment paper, so I bake right on the pan when I make this recipe. You are welcome to use it for easier clean up, but it may not taste the same.
- I like to put a teaspoon of olive oil on my hands and massage it onto the asparagus coating it completely. Repeat with the second teaspoon if it is needed.
- Add an extra squeeze of lemon onto baked asparagus for a lemony flavor.
- Roasted asparagus in an airtight container will last 3-4 days in the refrigerator.
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
Calories: 92kcal | Carbohydrates: 5g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 348mg | Potassium: 250mg | Fiber: 2g | Sugar: 2g | Vitamin A: 955IU | Vitamin C: 8mg | Calcium: 176mg | Iron: 3mg