Lemon Butter Asparagus with Parmesan

Tender-crisp asparagus spears, dotted with butter, splashed with lemon, and baked under a blanket of parmesan cheese.

Course Appetizer, Side Dish

Cuisine American

Diet Gluten Free, Low Calorie, Low Fat, Vegetarian

Keyword asparagus, easy, quick,, roasted vegetables, side dishes

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 80kcal

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

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.