Roasted Asparagus with Lemon Infused Olive Oil and Parmesan

Tender asparagus spears roast until the tips turn lightly crisp, then they’re finished with salty Parmesan, fresh lemon, and a glossy drizzle of Lemon Infused Olive Oil that brings bright citrus lift, real zest, and a clean savory finish to every bite. It’s an easy side for a weeknight dinner, a spring table, or any meal that could use something fresh and flavorful.

Garden Infuzions

Roasted Asparagus with Lemon Infused Olive Oil and Parmesan

Tender roasted asparagus gets a bright citrus finish from Lemon Infused Olive Oil, then a snowy shower of Parmesan for a simple side that feels fresh, savory, and special.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Appetizer, Side Dish

Cuisine: American, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 pound asparagus trimmed
• 2 tablespoons Lemon Infused Olive Oil
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon fresh lemon zest
• 1 tablespoon fresh lemon juice
• 1 small garlic clove finely minced
• 1 tablespoon chopped fresh parsley

Equipment

• 1 Sheet Pan For roasting the asparagus
• 1 Parchment paper Helps with easy cleanup
• 1 Mixing bowl For the lemon oil mixture
• 1 Tongs For tossing and serving

Method

 

Instructions

1. Preheat the oven to 425°F and line a sheet pan with parchment paper.
2. Pat the asparagus dry and trim off the woody ends.
3. Arrange the asparagus on the sheet pan in a single layer.
4. In a small bowl, whisk together the Lemon Infused Olive Oil, extra-virgin olive oil, salt, black pepper, minced garlic, and lemon juice.
5. Drizzle the mixture over the asparagus and toss gently to coat.
6. Roast for 12 to 15 minutes, until the asparagus is tender and the tips are lightly browned.
7. Transfer the asparagus to a serving platter and finish with Parmesan, lemon zest, and parsley.
8. Serve warm.

Notes

Use medium-thick asparagus spears for the best texture. If the spears are very thin, check them a minute or two early so they stay tender and bright. The Parmesan is best added right at the end while the asparagus is still warm.

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Recipe Tips

Cut thicker asparagus spears if needed so they roast evenly, and keep the spears in a single layer for the best color and texture. Add the Parmesan right after roasting so it clings to the warm asparagus.

Serving Suggestions

Serve this with roast chicken, grilled fish, seared salmon, lemon pasta, or a simple grain bowl. It also works nicely alongside brunch eggs or a holiday spread.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Rewarm briefly in the oven or enjoy chilled or at room temperature.

Variations

Try a pinch of red pepper flakes, a little toasted breadcrumbs for crunch, or a squeeze of extra lemon juice before serving. For a richer finish, add a few ribbons of shaved Parmesan instead of grated.

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