Roasted Asparagus with Sea Salt and Parmesan

Roasted Asparagus with Sea Salt and Parmesan
  • PREP TIME
    10 mins
  • COOK TIME
    15 mins
  • TOTAL TIME
    25 mins
  • SERVING
    4 People
  • VIEWS
    56

Elevate your asparagus with this simple yet sophisticated preparation. Roasting brings out its natural sweetness, enhanced by the savory notes of Parmesan, sea salt, and a bright lemon finish. Perfect as an elegant side or a delightful addition to any meal.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    5 g
  • Cholesterol
    30 mg
  • Fiber
    2 g
  • Protein
    7 g
  • Saturated Fat
    7 g
  • Sodium
    542 mg
  • Sugar
    2 g
  • Fat
    12 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
5 mins

Preheat your oven to 400°F (200°C). (5 minutes)

02

Step
5 mins

In a large bowl, combine the asparagus, Parmesan cheese, melted butter, minced garlic, black pepper, sea salt, lemon zest, and lemon juice. Toss gently to ensure the asparagus is evenly coated. (5 minutes)

03

Step
2 mins

Arrange the asparagus in a single layer on a baking sheet. (2 minutes)

04

Step
15 mins

Roast in the preheated oven until the asparagus is tender-crisp and lightly browned, stirring halfway through the cooking time. (Approximately 12-15 minutes)

For best results, use freshly grated Parmesan cheese. Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly.
Adjust the roasting time based on the thickness of your asparagus spears. Thicker spears may require a few extra minutes.
A squeeze of fresh lemon juice just before serving can further brighten the flavors.
Feel free to experiment with other seasonings. A pinch of red pepper flakes can add a touch of heat.

Easter Gottlieb

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 18 Ratings)
Total Reviews: (5)
  • Demetris Sengermclaughlin

    My asparagus was a bit thicker, so I roasted it for a few extra minutes.

  • Celine Rogahn

    The lemon zest really makes a difference in this recipe. Don't skip it!

  • Brooke Bogisich

    This was so easy and delicious! My family loved it.

  • Stanford Jaskolski

    I added a little bit of olive oil along with the butter, and it came out perfectly.

  • Dina Connelly

    I used pre-shredded Parmesan, and it was still good, but I bet fresh Parmesan is even better.

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