Ingredients
Method
- Preheat the oven to 400°F.
- Rinse the asparagus and snap off the tough ends.
- Arrange the asparagus on a large, rimmed baking sheet. Drizzle with olive oil, then season with salt and pepper. Toss to coat evenly.
- Squeeze the juice from half a lemon evenly over the asparagus. Arrange lemon slices over the top third of the asparagus.
- Place butter pieces along the center of the asparagus.
- Bake for 10 minutes, or until the asparagus is tender.
- Remove from the oven and set the oven to broil.
- Sprinkle Parmesan cheese over the center of the asparagus and broil for 2-3 minutes, until the cheese is melted and golden.
- Serve immediately.
Nutrition
Notes
Asparagus Thickness: Thicker asparagus spears hold up better during roasting.
If you end up with very thin spears, reduce the initial baking time by a few minutes so they don't get mushy.
Lemon Variation: I love the bright pop from fresh lemon, but if I'm out, a splash of balsamic vinegar right before serving adds a lovely sweet tang that the butter and Parmesan love.
Make Ahead Prep: You can snap the ends and arrange the asparagus on the baking sheet up to a few hours ahead.
Just cover it and store it in the fridge.
Add the lemon and butter right before baking.
Common Mistake: Don't crowd the asparagus.
If they're piled on top of each other, they'll steam instead of roast.
Use two baking sheets if you need more space for even browning.
Serving Suggestion: This dish is wonderful straight from the oven, but I also like to serve it at room temperature.
It's perfect for a buffet or a picnic, as the flavors stay bright.
Storage: Leftovers keep well in the fridge for a day or two, but they will soften.
I reheat them in a hot skillet with a little extra butter to bring back some life.
