Lemon-Pepper Roasted Asparagus
Here in Michigan, we have an abundance of asparagus in early spring. This is my favorite way to prepare it. Be sure to look for stalks that are not too thick.
Lemon-Pepper Roasted Asparagus
Print RecipeIngredients
- 2 pounds fresh asparagus
- 2 tablespoons olive oil
- 1 large lemon
- 1 ¼ teaspoon sea salt
- ¾ teaspoon cracked black pepper
- 4 tablespoons butter, cut into thin pats
- ⅔ cup shredded fresh Parmesan cheese, use fresh, not canned
Instructions
- Preheat oven to 400℉. Line a large baking sheet with parchment paper.
- Rinse asparagus and cut off the woody ends. Place asparagus on the baking sheet and drizzle with olive oil. Roll the stalks back and forth to coat them well.
- Cut the lemon in half and squeeze one half over the asparagus. Sprinkle with salt and pepper.
- Thinly slice the remaining half of the lemon and lay the slices over the asparagus. Evenly place the butter pats over the top of the asparagus.
- Bake at 400°F for 15 minutes or until asparagus is tender, watching closely so as not to let them burn. Remove pan from the oven.
- Set oven to broil. Evenly sprinkle the cheese over the top of the asparagus and then return the pan to the oven.
- Broil until cheese is just lightly golden, about three minutes. Remove from oven and enjoy!
If you liked this recipe, you can find more like it in my cookbook “Come and Get It!” Available on Amazon.
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Photo by Christina Rumpf on Unsplash
