by Spring is officially here, and that means asparagus season is in full swing. If you’re planning your Easter dinner menu and want something green, crisp, and irresistibly easy, this Roasted Asparagus with Lemon and Parmesan hits all the right notes.
It’s a side dish that doesn’t try too hard—and it doesn’t have to. The asparagus gets tender and caramelized in the oven, the lemon keeps it bright, and the Parmesan gives it just enough richness to keep guests coming back for seconds. And let’s be honest: it’s a relief to have at least one dish that doesn’t involve a mixing bowl, a baking dish, and 37 steps.
Serve it with ham, lamb, or whatever centerpiece is on your Easter table. It’ll fit in like it was born to be there—because it was.
🥗 Roasted Asparagus with Lemon and Parmesan
Prep Time: 10 minutes
Cook Time: 15–20 minutes
Servings: 4–6
Ingredients
- 1½ pounds fresh asparagus, ends trimmed
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 lemon (zest and juice)
- ¼ cup shaved Parmesan cheese (plus more for serving)
Instructions
- Heat the oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
- Prep the asparagus by trimming the tough ends and patting them dry.
- Season it up: Toss the spears with olive oil, salt, and pepper. Lay them out in a single layer on the baking sheet.
- Roast for 15–20 minutes, until just tender and lightly browned.
- Finish with flavor: While hot, zest the lemon over the asparagus, squeeze on a bit of juice, and top with Parmesan shavings.
- Serve warm with extra Parmesan if desired. A few microgreens or parsley sprigs add a nice pop of color.
🐣 Why It Works for Easter
- Seasonal Star: Asparagus is at its best in early spring, making this dish a true seasonal pick.
- No Fuss: One pan, no drama. It frees up your stove and your sanity.
- Pairs with Everything: Ham, lamb, roast chicken—this side doesn’t play favorites.
