Best-Ever Lemon Parmesan Asparagus

This asparagus is quick, easy, and packed with flavor. Made in less than 10 minutes!

Asparagus, parmesan, and lemon just seem to be a triplet made in heaven.

So simple. So beautiful. And SO tasty!

Growing up, asparagus was (and still is) one of my favorite vegetables! This is my favorite way to make it. Even thought it has very few ingredients, it is honestly so flavorful and I could easily eat a whole batch myself 🙂

Seriously. It’s so so so good. We always get asked for the recipe whenever we make it for our friends and family.

The asparagus is coated in olive oil and cooked halfway before it gets tossed with lemon juice, parmesan, salt, lemon pepper, and a little bit of butter to finish off cooking. It all comes together in a little under 10 minutes! The asparagus will be done when the parmesan starts to get brown and stick to the pan. You want some of the parmesan brown and stuck to the pan so that you can scrap it off and top your asparagus with it because the crusted lemon parmesan is good stuff, but you don’t want your entire pan to be full of burnt parmesan.

This asparagus recipe is definitely one of my favorites. It’s quick, easy and extremely popular in our house – we make it all the time. It makes such a nice compliment to steak, broiled fish, grilled chicken, and even grilled vegetable salads.

I can promise you that asparagus is quickly going to become the most popular vegetable in your house. It goes with everything and it’s completely addiction… yes, I just said a vegetable was addicting. Trust me!

Watch the recipe video here:

Best-Ever Lemon Parmesan Asparagus

Yield: 4 servings

Prep Time: 10 mins

This asparagus is quick, easy, and packed with flavor. Made in less than 10 minutes!

Print Recipe

Ingredients:

1 lb asparagus
1 Tablespoon olive oil
1/2 teaspoon garlic salt (seasoned salt or regular salt works too)
1/2 teaspoon lemon pepper
1/2 lemon, juiced
1/3 cup parmesan cheese, shredded

Directions:

Preheat oven to 400 degrees. Line a baked sheet with parchment paper.

Hold an asparagus from both ends and bend it. Let it naturally snap off to remove the woody end of the asparagus. Repeat with all of the asparagus.

Add the asparagus to the baking sheet. Drizzle with olive oil. Season with salt and pepper. Toss to evenly coat.

Bake for 10 minutes, or until asparagus is cooked to your liking. Remove from the oven, squeeze over lemon juice, and sprinkle with parmesan. Serve immediately or return to the oven to melt the parmesan a little bit.