Thursday, April 7, 2011

Roasted Asparagus with Lemon & Parmesan

Roasted Asparagus with Lemon & Parmesan
I just can't get enough of the gorgeous spring asparagus that's in season right now at my farmers market! It's thick, sweet, and juicy.

Here's my favorite way to cook it up. First, I roast it in the oven, which really brings out the sweet flavor. I serve the asparagus with with a light shaving of parmesan reggiano and slices of lemon. It's simple, elegant, and delicious. A great starting appetizer or side dish to any meal. Enjoy!

Roasted Asparagus with Lemon & Parmesan
serves 4 people
cooking time: about 20 minutes
vegetarian, gluten-free
Print Recipe

  • 2 bunches of asparagus, tips snapped off
  • 2 tablespoons good olive oil
  • 1 lemon, cut into wedges
  • parmesan reggiano for grating
  • salt and freshly ground pepper
  1. Preheat the oven to 425 degrees. 
  2. Place the asparagus in a roasting pan and top with the olive oil. 
  3. Sprinkle with salt and pepper. 
  4. Roast in the oven for 15-20 minutes, or until the asparagus is lightly caramelized and tender, but not overcooked.
  5. Remove from the oven and arrange the asparagus on a serving platter. 
  6. Grate some parmesan reggiano on top and garnish with the lemon wedges.
Source for Ingredients
  • asparagus and lemons from the West Hollywood Farmers Market 
  • parmesan reggiano from Trader Joe's

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