Recipes › Asparagus › Sheet Pan Asparagus with Lemon and Parmesan
Sheet Pan Asparagus with Lemon and Parmesan
The simplest and most reliable asparagus recipe: thick spears roasted at high heat until the tips crisp and the stalks become tender and slightly caramelized, finished with lemon zest and a snowfall of Parmesan. This takes 20 minutes total and goes with everything. When asparagus is in season, make this three times a week.
Asparagus is usually ready April to May. More asparagus recipes, or see what to sow this month where you are.
Ingredients
- 2 lbs asparagus, woody ends snapped off
- 3 tbsp olive oil
- ½ cup Parmesan cheese, finely grated
- 1 lemon, zested and cut into wedges for serving
- ½ tsp garlic powder
- ¾ tsp salt
- ½ tsp black pepper
Contains: milk.
Method
- Preheat oven to 425°F. Toss asparagus with olive oil, garlic powder, salt, and pepper on a large rimmed baking sheet. Spread in a single layer.About 5 min
- Roast for 12-15 minutes until spears are tender and tips are crispy and slightly charred. Thinner asparagus needs 10-12 minutes; thick spears need up to 18.About 15 min
- Transfer to a platter. Scatter Parmesan over the hot asparagus. Grate lemon zest over the top. Serve with lemon wedges.About 2 min
Tips
- Single layer on the baking sheet is essential — crowding causes steaming, not roasting.
- To snap off ends, just bend each spear — it will break naturally at the right point.
- Thick asparagus is better for roasting; thin asparagus is better for blanching or raw use.
Ring the changes
- Wrap bundles of 4-5 spears in prosciutto before roasting.
- Top with a fried egg and everything bagel seasoning for a weekend breakfast version.
Keeping it
Best eaten fresh. Leftovers can be refrigerated for 2 days and used cold in salads.
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