- 1 ½ lbs Asparagus washed
- 3 tablespoons Olive Oil
- ¾ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
- 2 teaspoons Lemon Zest divided
- 2 tablespoons Lemon Juice divided
- 3 tablespoons Parmesan Cheese plus more for serving
Preheat oven to 425°.
Begin by prepping the asparagus. Trim off the woody end of each piece of asparagus. This can be done with a knife or by snapping the bottom of the asparagus off.
Add trimmed asparagus to a baking sheet and drizzle with olive oil. Season with salt & pepper and toss to coat.
Sprinkle 1 teaspoon of lemon zest over top, then add 1 tablespoon of lemon juice. Toss to coat one more time then roast in the preheated oven for 20-25 minutes. Thinner asparagus will only take 20 minutes, but larger asparagus will take closer to 25 minutes to become tender. Keep an eye on them and pull them from the oven when they reach your desired doneness.
Once asparagus comes out of the oven, immediately top with remaining lemon zest and juice, then top with parmesan cheese while still on the sheet pan. Let the cheese melt for just a minute then transfer to a serving platter and sprinkle on more cheese if desired.
Calories: 144kcal | Carbohydrates: 7g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 500mg | Potassium: 358mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1317IU | Vitamin C: 14mg | Calcium: 88mg | Iron: 4mg