This recipe is so easy I feel almost embarrassed sharing this, but I’m always surprised at the things that I share that resonate with people, so I figure I’ll put this out anyways. Parmesan Lemon Asparagus is a super easy mid-week side that you can whip up in a hurry and still feel fancy when you eat it. I’m all about some mid-week fanciness. With spring finally here and in full bloom, you can get fresh asparagus just about anywhere, too.
Parmesan Lemon Asparagus
1 bunch of fresh asparagus, washed and with the ends popped off
1 T of olive oil
1 tsp of kosher salt
1 tsp of freshly ground black pepper
1 whole fresh lemon — halve the lemon and remove the seeds, setting one half aside; slice the other half into four slices
4 T of grated Parmesan (none of the fake stuff please)
Preheat the oven to 400 degrees. Wash the bunch of asparagus and pop the ends off (very important, the ends of asparagus are gross and tough). Line a baking sheet with aluminum foil and arrange on the foil.
Add the olive oil, salt, pepper, and Parmesan and toss to coat. Spread the asparagus in an even layer.
Squeeze reserved half of the lemon over the asparagus, and then arrange the four lemon slices on top. Pop in the oven and cook for about 18 to 20 minutes, or until the ends of the asparagus are slightly browned.
Remove from the oven and serve immediately. Enjoy!
Pairs very well with a
bottle glass of Malbec.