Roasted Asparagus Lemon Zest (Printable View)

Tender asparagus spears enhanced with bright lemon zest and olive oil for a healthy side dish.

# Ingredient List:

01 - 1 pound fresh asparagus, trimmed

02 - 2 tablespoons extra-virgin olive oil

03 - 1/2 teaspoon sea salt

04 - 1/4 teaspoon freshly ground black pepper

05 - 1 lemon, zested and juiced

06 - 2 tablespoons grated Parmesan cheese

01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.

02 - Place trimmed asparagus spears in a single layer on the prepared baking sheet.

03 - Drizzle olive oil over asparagus, then sprinkle with sea salt and black pepper. Toss gently to coat evenly.

04 - Roast for 12 to 15 minutes until tender and lightly caramelized, shaking the pan halfway through cooking.

05 - Remove from oven and immediately sprinkle with lemon zest and a squeeze of lemon juice.

06 - If desired, top with grated Parmesan cheese before serving.

01 -

Minimal prep time with maximum flavor—just ten minutes from fridge to oven
The asparagus becomes tender inside with crispy, caramelized edges that taste almost indulgent
Fresh lemon zest added right at the end keeps everything bright and alive

02 -

Don't wash your asparagus right before roasting—pat it dry thoroughly, because excess moisture will steam rather than roast
The lemon juice must go on right after roasting while everything is hot; it soaks in immediately and becomes part of the dish rather than just sitting on top
Thickness matters more than you'd think—if some spears are much thicker than others, halve the thick ones lengthwise for even cooking

03 -

Buy asparagus the day you plan to cook it—it starts deteriorating quickly once cut, and those woody ends creep upward
If your oven runs hot, start checking at twelve minutes rather than waiting the full fifteen; ovens vary and you want that perfect tender-crispy moment
Room temperature asparagus roasts more evenly than cold, so let it sit on the counter for a few minutes after trimming