Golden Roasted Parmesan Asparagus (Print Version)
# Ingredients:
01 -
1 tablespoon fresh lemon juice
02 -
2 tablespoons parmesan cheese, finely grated
03 -
1/4 teaspoon ground black pepper
04 -
Red pepper flakes, if you like a little heat (optional)
05 -
1 tablespoon olive oil
06 -
1 pound asparagus, fresh
07 -
1/4 teaspoon kosher salt
# Instructions:
01 -
Turn your oven to 425°F and get a baking sheet lined with some parchment paper.
02 -
Wash and dry the asparagus completely using paper towels. Use a knife to slice off about an inch from the thick ends of the stems.
03 -
Spread the asparagus evenly across the lined baking sheet. Pour olive oil on top, scatter kosher salt and black pepper, and toss everything so it's all coated. Finish by sprinkling parmesan cheese over them.
04 -
Pop the baking sheet into the oven and roast at 425°F for roughly 10 minutes, until they’re tender when poked with a fork.
05 -
Take the asparagus out of the oven, drizzle some fresh lemon juice over them, and, if you’re into spice, add a pinch of red pepper flakes before digging in.
# Notes:
01 -
Pick asparagus stalks that feel firm and have a bright green color.
02 -
Make sure the asparagus isn’t wet before seasoning, so it roasts better.
03 -
Watch the asparagus roasting so it doesn’t end up overcooked.
04 -
If you’ve got leftovers, chill them in an airtight container in the fridge for up to three days. Warm them up later in the oven or microwave.