With just a few simple ingredients, this Sheet Pan Lemon Roasted Asparagus makes for the perfect side to any main dish. Make it vegan using a parmesan alternative, vegetarian using real shredded parmesan or omit the cheese completely. It’s delicious any way you choose to make it. Let me show you how.
How to choose fresh asparagus
You’ll want a medium thickness asparagus. If they are too thin, they won’t hold up to the roasting process. Too thick and they can be tough despite roasting.
How to find the natural break in fresh asparagus
Asparagus requires trimming because the ends are very tough. The best way to do this is to find the natural break in one spear of asparagus. Where it breaks naturally when bent will act as a guide for trimming the rest with a knife. Every bunch of asparagus is different, so don’t skip this step.
How to make Sheet Pan Lemon Roasted Asparagus
Preheat the oven and lay the trimmed asparagus onto a parchment lined sheet pan.
Drizzle with olive oil and toss well to coat.
Season liberally with salt and pepper and lay the lemon wedges around the asparagus. We’ll squeeze them over the asparagus once roasted. They take on a completely different flavor than a raw lemon.
Test for tenderness after about 8-12 minutes, depending on size. It’s important to not over cook the asparagus or it will be mushy. A properly cooked asparagus will still have a bit of bite to it.
Some of those little edges might get a bit crispy. Those are the best bits!
Now that those lemons are roasted, now is the time to squeeze them over your roasted asparagus.
Last but certainly not least, add the optional parmesan (real or vegan) and serve immediately.
Did you make my Sheet Pan Lemon Roasted Asparagus? Leave a comment below and let me know what you thought!
Sheet Pan Lemon Roasted Asparagus
Ingredients
- 1 bunch Asparagus trimmed
- 1 tsp Olive Oil
- 1 Lemon cut into wedges
- 1/4 tsp Salt
- 1/8 tsp Pepper
- 1 tbsp Parmesan Cheese or vegan alternative
Instructions
- Preheat oven to 425 degrees and line a sheet pan with parchment.
- Trim the asparagus by snapping one to find its natural break and use that as a guide to trim the rest. Place onto the parchment.
- Drizzle with just enough olive oil to coat and toss the asparagus, adding a bit more if needed. You don't need much.
- Season with salt and pepper.
- Add lemon wedges and roast for about 10 minutes or until crisp tender. Do not over cook.
- Add a sprinkling of parmesan or vegan alternative, if desired and serve immediately squeezing the roasted lemon wedges over top.
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