RESET360 with Camille McLaughlin
February Pick: Sides

Parmesan Roasted Asparagus

Asparagus roasted hot on a preheated pan, then crowned with garlicky parmesan that melts and crisps, finished with lemon juice and zest.

Why you'll love Parmesan Roasted Asparagus

As winter winds down, asparagus starts turning up thicker and cheaper at the market, and this is the simplest way to make it taste like something. The spears roast on a pan that has been heating with the oven, so they brown at the tips and stay crisp-tender in the middle. Then a mix of parmesan, garlic, and lemon zest goes over the top for the last few minutes, melting into a golden, lacy crust.

The cheese goes on late for a reason. Parmesan and garlic need only a few minutes at high heat to turn golden, while the asparagus needs longer, so roasting the spears plain first gives each part the time it needs. The garlic mixed into the cheese stays sweet and nutty instead of turning bitter.

Lemon juice at the end wakes it all up. It cuts through the salty cheese and brings out the green, grassy flavor of the asparagus. Serve it next to roast chicken, steak, or fish.

Quick overview: This Parmesan Roasted Asparagus takes 10 min of hands-on time and about 25 min in all and makes 4 servings, each about 6 to 8 spears. You'll need a sheet pan.

Jump to recipe

Parmesan roasted asparagus with lemon wedges
Prep 10 minCook 15 minTotal 25 minServes 4Serving about 6 to 8 spearsYou'll need Sheet pan

Ingredients

  • 2 lb asparagus, medium-thick spears
  • 2 tbsp olive oil
  • 1/3 tsp fine sea salt
  • 1/2 tsp black pepper
  • 1/2 cup finely grated parmesan
  • 2 cloves garlic, finely grated
  • 1 tsp finely grated lemon zest
  • 1 tbsp fresh lemon juice, plus wedges to serve

Instructions

  1. Heat the pan with the oven: Set a large rimmed sheet pan on the middle rack and heat the oven to 425°F (220°C) with the pan inside. A hot pan sears the spears the moment they land, and that contact is where the browning starts.
  2. Trim the spears: Snap off the woody end of one spear where it breaks naturally, line it up against the rest, and cut them all at the same point. Rinse and dry them well, since water on the spears turns to steam.
  3. Oil and season: Toss the asparagus with the olive oil, salt, and pepper on a cutting board or in a bowl until every spear is coated. In a small bowl, mix the parmesan, garlic, and lemon zest with your fingertips.
  4. Roast plain: Carefully pull out the hot pan, spread the spears in a single layer with space between them, and roast for 8 to 10 minutes, until the tips start to brown and a knife slides into the thickest spear with a little resistance. Thin spears need about 6 minutes, and very thick ones up to 12.
  5. Add the cheese: Scatter the parmesan mixture over the spears and roast for 3 to 4 minutes more, until the cheese melts and turns golden at the edges.
  6. Finish: Drizzle the lemon juice over the hot asparagus and serve right away, with lemon wedges on the side.

Storage and leftovers

Refrigerate leftovers in a sealed container for up to 3 days.

Reheat them on a sheet pan in a 400°F (200°C) oven for 4 to 5 minutes, which brings back some of the crisp cheese, or chop them cold into a salad or an omelet.

Variations

  • Pecorino and black pepper: Use pecorino romano in place of the parmesan and double the black pepper.
  • With almonds: Scatter 1/4 cup of sliced almonds over the spears with the cheese, so they toast as it melts.
  • Broccolini: Roast broccolini the same way, for 10 to 12 minutes before the cheese goes on.
  • With a fried egg: Top each serving with a fried egg and let the yolk run over the spears for a quick lunch.

Notes and tips

  • Choose medium spears: Medium spears, about as thick as a pencil or a little more, roast evenly and stay juicy. If yours vary, pull the thin ones off the pan a few minutes early.
  • Buy firm, tight tips: Fresh asparagus has closed, compact tips and stalks that snap. Store it upright in an inch of water in the refrigerator, like flowers, for up to 3 days.
  • Grate the cheese fine: Finely grated parmesan melts into a lacy crust. Coarse shreds sit on top and stay chewy.
  • Give them room: Use two pans if you need to. Crowded spears steam and turn soft.

Nutrition and mindful eating

  • Asparagus is a non-starchy vegetable with fiber, folate, and vitamin K, and roasting deepens its flavor while it stays crisp.
  • Asparagus also carries inulin, a type of fiber that feeds the bacteria living in your gut.
  • Parmesan is aged long enough that much of its lactose is gone and its proteins break down into savory compounds, so a little seasons the whole pan.
  • Olive oil is the real fat here, and it is what lets the cheese and garlic brown and carries their flavor.
  • As you eat, notice the crisp tips against the tender stalks and the salty, nutty cheese, and pay attention to how a vegetable with this much flavor makes the rest of the plate feel complete.

Frequently asked questions

Have a question about this Parmesan Roasted Asparagus? Start here, with the questions people ask most.

Should I peel the asparagus?

Only very thick spears need it. Peel the bottom half of each one with a vegetable peeler so the outside cooks as quickly as the center.

Why does the cheese go on at the end?

Parmesan and garlic brown in a few minutes at high heat. Added at the start, they would scorch before the asparagus is tender.

Can I make it ahead?

Trim the spears and mix the cheese up to a day ahead and keep them covered in the refrigerator. Roast just before serving.

Is asparagus in season in February?

Asparagus is a spring vegetable, and the first of the season starts arriving in late winter, along with good imports all winter long. Choose bunches with firm stalks and tight tips.

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Tags: February Pick, Sides, Italian-Inspired, 30 Minutes or Less