clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Lemon Parmesan Asparagus

Lemony Parmesan Asparagus

  • Author: Mila Furman
  • Total Time: 10 minutes
  • Yield: 4 ppl 1x


  • 1 pound of asparagus
  • juice of one lemon
  • 2 tablespoons of olive oil
  • 2 tablespoons garlic powder
  • salt and pepper to taste
  • Shredded Parmesan cheese as desired (use a microplane)


  1. Preheat the oven to HIGH on broil. If you do not have a broiler, preheat it to 450-degrees on roast.
  2. Grab your asparagus that is typically tightly bound with rubber bands and place it on a cutting board. You are going to want to cut off the woodsy ends and to realize where that is, just take an asparagus spear and hold 2 fingers on one end of the asparagus and 2 fingers (from the other hand) on the other side, now bend it. Where it naturally snapped is the woodsy end. Use that one asparagus as a measuring point for the rest of the asparagus and cut off the woodsy ends. You can discard those, unless you are planning on throwing them into a soup for flavor.
  3. Wash the asparagus, thoroughly and then towel dry it. Place it into a roasting pan (a foil pan works perfectly fine). Drizzle olive oil, lemon juice, salt, pepper, Parmesan cheese and garlic powder. Toss to combine
  4. Place it into the oven for 7 minutes on broil, 8-10 minutes on roast or grill it on high for about 5-7 minutes. It should be tender to the bite but not mushy.
  5. Feel free to serve with extra lemons and definitely some more Parmesan!


  1. The nutritional information should be used for informational purposes only.
  • Prep Time: 3 minutes
  • Cook Time: 7 minutes
  • Category: Side Dish
  • Cuisine: American