Spring is here, and with it comes the bounty of fresh asparagus—those tender green spears that scream sunshine and renewal. My love for asparagus is a bit of an obsession, really. Is there anything more divine than the crunch of perfectly baked asparagus drizzled with a rich lemon butter and a sprinkle of Parmesan? Maybe the way it pairs with a glass of chilled sauvignon blanc, but I digress.
Steps
- Rinse and dry 2 bunches of asparagus, then snap off the tough ends by bending each stalk until it naturally breaks. Arrange the asparagus in a single layer on a large baking sheet.
- Drizzle the asparagus with olive oil and season with salt and freshly ground black pepper. Gently roll the asparagus to ensure an even coating.
- Squeeze the juice of half a lemon evenly over the asparagus, then place lemon slices from the remaining half over the spears. Distribute thin slices of butter along the center of the asparagus.
- Preheat your oven to 400°F and bake the asparagus for approximately 10 minutes, or until they are tender. After baking, remove the asparagus from the oven and switch the oven setting to broil.
- Sprinkle shredded Parmesan cheese over the center of the asparagus. Return the baking sheet to the oven and broil for 2-3 minutes, until the cheese is melted and a golden crust forms.
Ingredients
- 2 pounds asparagus (approximately 2 bunches), trimmed
- 1 lemon (half juiced, half sliced into rings)
- 4 tablespoons unsalted butter, cut into pieces
- 1 tablespoon olive oil
- 1 teaspoon sea salt (or to taste)
- 1/2 teaspoon freshly ground black pepper (or to taste)
- 1/2 cup shredded Parmesan cheese (or to taste)
Nutritional Values
Calories: 872 kcal | Carbs: 48 g | Protein: 32 g | Fat: 72 g | Saturated Fat: 40 g | Polyunsaturated Fat: N/A | Monounsaturated Fat: N/A | Trans Fat: N/A | Cholesterol: 168 mg | Sodium: 3120 mg | Potassium: 2072 mg | Fiber: 24 g | Sugar: 16 g | Vitamin A: 8592 IU | Vitamin C: 112 mg | Calcium: 816 mg | Iron: 24 mg
FAQ
- How much asparagus is typically in a bunch?
- A bunch of asparagus generally weighs around 1 pound but can vary between 3/4 pound to 1 1/2 pounds depending on the thickness of the stalks. For this recipe, 2 pounds are needed before trimming.
- Is thin asparagus better than thick asparagus for roasting?
- Both thin and thick asparagus work well for roasting. The thickness varies with the variety, and while thick asparagus might require a slightly longer baking time (10-12 minutes), thin asparagus cooks faster (8-10 minutes).
- What should I look for when selecting asparagus?
- Choose asparagus with tightly closed and compact tips. The stalks should be bright green, firm, and smooth, while avoiding those that appear floppy or wilted.
- What is the best way to remove the tough ends of asparagus?
- Snap off the fibrous ends by holding the base with one hand and the middle of the stalk with the other, then bending until it breaks naturally. This technique ensures the tough parts are removed.
- What are some good dishes to serve with roasted asparagus?
- Roasted asparagus is versatile and pairs well with many dishes, such as creamy mashed potatoes, lemon chicken, pan-seared steak, chicken parmesan, baked salmon, and pork tenderloin.
Tips
- Snap Off Tough Ends: To ensure you only keep the tender part of the asparagus, hold each spear at the base and middle, then bend until it naturally snaps. This helps remove the hard, fibrous ends that are difficult to chew.
- Adjust Cooking Time for Thickness: The cooking time can vary based on the thickness of your asparagus. If you’re working with thicker stalks, allow an extra 2-3 minutes in the oven. Conversely, thinner asparagus may need slightly less time, around 8-10 minutes instead of the full 10-12 minutes.
- Choose Fresh Asparagus: When selecting asparagus, look for firm, bright green stalks with compact, closed tips. Avoid any that are floppy, wilted, or have tips that are falling apart or wet.
- Broil for a Perfect Finish: After baking, switch your oven to broil and sprinkle Parmesan over the asparagus. Broiling for 2-3 minutes will give the cheese a melted, golden finish, adding a delicious crust to the dish.
Equipment
- Large Rimmed Baking Sheet – Ideal for arranging the asparagus in a single layer for even roasting.
- Citrus Juicer – Helpful for efficiently squeezing the lemon juice.
- Microplane or Fine Grater – Useful for grating the Parmesan cheese if you’re using a block instead of pre-shredded cheese.
