Lemon Butter Asparagus with Parmesan
Tender-crisp asparagus spears, dotted with butter, splashed with lemon, and baked under a blanket of parmesan cheese. A stellar dish that’s perfect for both casual weekdays and formal entertaining.
Look how gorgeous this presentation is! And the asparagus is still on the sheet pan (which is the best way to serve this dish). Truth is, asparagus is such a pretty vegetable anyway; adding colorful lemon slices and parmesan cheese simply accentuates the spears’ beauty.
This asparagus is perfectly cooked because we blanch it first. Yes, I realize that’s an extra step, but it’s a simple one and completely changes the game. The blanching step is just 2 minutes, but it gives the spears a head start before they hit the oven. Asparagus tips are clearly thinner than their ends, which means it’s nearly impossible for the whole spear to cook evenly in the oven. The juicy tips often dry out by the time the ends are tender. We avoid that whole issue here since the asparagus is blanched before baking. The spears bake in the oven just long enough to add a little browning, soften the lemons, and melt the cheese.
Blanching the asparagus also means we can eliminate oil. Most recipes for roasted asparagus start with coating the spears in oil before baking. Since we blanch the asparagus first, there’s no need for any oil at all. We just add a little butter for sweetness and sheen. This recipe calls for 1 tablespoon of butter, but if you’re feeling “fat shy”, you can easily use less and achieve the same result.
Lemon Butter Asparagus with Parmesan
Ingredients
- 1 pound asparagus, or about 1 bunch, woody ends trimmed
- 1 lemon, halved (use half for juicing and slice the other half into 1/4-inch-thick rounds)
- 1 tablespoon butter, cut into 1/4-inch pieces
- Salt and freshly ground black pepper
- 1/4 cup shredded parmesan cheese, or more if desired
Equipment
Instructions
- Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper or foil.
- Bring a large pot of water to a boil. Add the asparagus and return to a boil. Cook for 2 minutes. Drain and transfer the spears to the prepared pan, spreading out in an even layer. Squeeze the unsliced lemon half over the asparagus.
- Arrange the lemon slices along the top half of the asparagus. Sprinkle the parmesan cheese underneath the lemon slices. Top the asparagus with the butter pieces and season with salt and black pepper.Roast for 5 to 10 minutes, until the cheese melts and the asparagus is golden brown.